Diastatic malt powder
Hi everyone, I am new to the Fresh Loaf and happy I found you today. I am a home baker, and I teach an artisan bread class for novice bakers in my subdivision. I will be doing my first baguette class on this upcoming Tuesday, Nov. 6th. I have some non-diastatic malt powder that I have been using in the recipe, but on reviewing the actual recipe and making copies for the students, I see that it calls for one teaspoon of diastatic malt powder. I really did not know the difference, but have done my due diligence and see that they are quite different ingredients. I am hoping that using it might give me bigger holes in the baguettes which otherwise look and taste great.
I cannot find any diastatic malt powder at the grocery stores locally, and I don't have enough time to order it online. Where might I find it locally so I could try it out before my class? I was thinking of contacting the bakers at Wildflower Bakery and begging for some (I only need 3 tsp total for the class). Is there any good substitute for diastatic malt powder? I have some organic barley malt syrup, could that work?
I appreciate any help.
Gene
At one of these places.
To answer your question, there is no substitute for diastatic malt powder. (Malt syrup is non-diastatic -- basically, just another sweetener.) Diastatic malt increases the enzymatic activity in the dough. Do a search here on TFL and you'll find many references regarding diastatic vs. non-diastatic malt.
Here's one link to start you off:
http://www.thefreshloaf.com/node/38089/diastatic-malt-powder
jaywillie
First, the malt is not a factor in hole size. Your handling of the dough and to a lesser extent, the hydration determine that. In general, the more gentle the handling, the larger the alveoli.
The benefit from diastatic malt is the sped up breakdown of starch to glucose. You get starch breakdown from autolysis, retarded fermentation, or from preferment; e.g. biga or poolish. The end result of any of these methods is a more complex flavor due to the progression of the starch conversion.
I'm a little late to this conversation, but if you can get right on it, make a poolish tonight, demonstrate it tomorrow, then make your dough with it.
gary
flour and water which will give the enzymes you have a longer time to get a head start in breaking the starch down into sugar before the wee beasties hit the mix. It won't help crumb holes as Gary said but it should make for better browning and bit sweeter bread.
if you have whole berries for a couple of days, dry it in a dehydrator at 105F and then grind oit. That will give you way more enzymes unlike just goving them mire time like an autolyse does.