By way of introduction I am very interested to be a part of this forum. My background is baking technology and I develop breads in the USA for major corporations. I am english by birth and I am offering any help in terms of materials, mixing, baking tips, etc that you might need. I can talk deeply about dough fermentation, development, baking , why steam, how crust forms etc. I look forward to blogging with you. I love the site and love the subject matter.
John W Cooper
I have a question, I've been using malt extract recently in my doughs and have noticed that wether or not I replace sugar with malt or use both at 0.5% or 1% that the crumb is denser than usual and the bread stales in a matter of hours. Any ideas?
My usual formula...
1% Olive Oil
1% Instant Yeast
Total -- 164%
Malt for baking comes in really two formats, active and non active or diastatic or non diastatic. The former is enzyme active and as such will work on the starch faction of the flour icreasing the amolytic properties of the dough. In laymens terms creates more yeast food but is only used around 0.2% on flour wt. In your case malt extract is not active and really only imparts sweetness and color the sweetness often graded by the DE chart of Dextrose Equivilent hence the higher levels up to 2% is fairly normal.
Adding malt extract should not technically enhance staling , but an over dose can create crumb dryness( harshness) as it competes with the water in hydration.
Several opportunities but firstly I would need to know your bread making method to assist in more detail....
Thanks for your time, you can click my username and check my blog for my method (rapid).