The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


hungryscholar's picture

I've been experimenting with beer bread and granary style bread. For this round I used a doppelbock along with some stuff labeled malt powder that I got at my local Korean grocery store. I tried it with WW flour as is included in a lot of recipes, but I felt like it was competing with the malt powder, so this one is just AP flour, plus what's in my starter.

I think this was 9 hours from mix to start of bake. I kneaded it for about 5 minutes after I mixed it and then let it bulk ferment for around 3 hrs at ~86F, shaped as a boule and let it proof in a towel lined bowl for another 6 hrs at 86F again before slashing and baking at 450 F for 40-45 min. The big revelation for me on this bread was using a lame to make the slashes. Up until now I've been using various knives and the difference blew me away, hence the crazy pattern- I was just enjoying the ease with which I could make the cuts.

Submitted to YeastSpotting


Granary Bread
Ingredients grams
AP Flour 270
Total Liquid 180
Water 22
Beer 158
Salt 6
Malt Powder 30
Stiff Levain 51
Total Dough Weight  537
jennyloh's picture


I'd say this looks more like bagels.  The previous ones were a little too small.  4 oz are the right size.  I also used a homemade malt powder,  tried to sprout my own with wheat berries.  Soaked for 3-4 days.  There was a little white sprout, but somehow didn't like the ones in Dan Lepard's book on The Homemade Loaf.  But I went ahead to dry and grind it then.  I added in this ingredient, but still without malt syrup,  I substituted with brown sugar.  The colouring looks fine I guess.

The puff was much better, the taste was chewy and there's a tinge of sweetness - could it be the malt powder?  I wonder. Perhaps.  

But my 2nd batch that went in didn't puff as much,  see bottom left picture,  the comparison,  the one on the right is the 2nd batch,  I suspect its the ice cold water,  most melted after the 1st batch.

More details here: click here.  

jennyloh's picture

Need Help - Diastatic Malt Powder - Replacement?

April 27, 2010 - 6:10am -- jennyloh

I'd like to attempt the Jeffrey Hamelman's bagels which Lindy did a great job a few weeks ago.  However, I can't seem to find diastatic malt powder in the supermarket here (in China) :(.

I'd really love to do the bagels,  can anyone suggest an alternative that I can use? or if I exclude it,  will it make a difference?


JoPi's picture

Malt Flour

October 16, 2009 - 5:24am -- JoPi

I purchased some Malt Powder at an Indian Market at our local Farmers Market.  Is there a difference between Malt Flour and Malt Powder. The Malt Powder has some bits of the hull in it.  It also doesn't say whether it is diastatic or non-diastatic.  I have used it in my bagel recipe (Montreal Bagels from TFL). They are most delicious.  

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