The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

AB&P Pizza Dough Recipe Question

KMIAA's picture
KMIAA

AB&P Pizza Dough Recipe Question

Has anyone made the pizza dough recipe from AB&P.  The formula calls for malt.  I can't seem to find out what type of malt they use.  Is it the non-diatastic malt powder, or diatastic malt powder.  I tried finding the answer in the book, but didn't come up with anything, unless I missed it.  Thank you

quickquiche's picture
quickquiche

Well, I guess it depends on what you are using the malt for.

I am not familiar with this AB&P recipe you mention, but I use diastatic malt in my pizza dough recipe. The diastatic malt helps feed yeast. As far as I understand, diastatic malt has enzymes in it that the yeast can use. Conversely, these enzymes are not present in non-diastatic malt. I only use it in my pizza recipe to use up the bag I bought. After I finish it off, I will probably go back to using either honey or sugar to feed the yeast as I have not seen any significant difference in the final product whether I use diastatic malt, sugar or honey to feed yeast.

As far as non-diastatic malt is concerned, you can use that in your recipe as well, but as I mentioned it does NOT have the enzymes, so your yeast will get no benefit from it. The only benefit I've seen from using non-diastatic malt in my pizza recipe is that it seems to help the crust get a nice coloring to it while baking. So its benefit seems more cosmetic than anything else.

I hope that helps. Best wishes and happy baking.

KMIAA's picture
KMIAA

Thanks for your reply.  I think I will use the diastic malt powder since I do have it.  The yeast it calls for is "instant" which normally you don't need sugar or honey to activate.  Anyway, will use the powder since it calls for it.

quickquiche's picture
quickquiche

Yeah, you don't need sugar or honey to activate instant yeast, but I like to give the yeast some protein anyway. So I add either diastatic malt, honey, or sugar anyway just to give it something more than what the flour can offer.

If you have the diastatic malt, you might as well use it.

Good luck though.

KMIAA's picture
KMIAA

for the info that you have given me.  I'll certainly use the malt in the recipe.  You have been very helpful!

quickquiche's picture
quickquiche

I'm glad I could be of help. Good luck in you baking.

 

thomaschacon75's picture
thomaschacon75

Atlas Australian Bakery & Pizza? A book?

mrfrost's picture
mrfrost

Advanced Bread and Pastry

http://www.amazon.com/Advanced-Bread-Pastry-Michel-Suas/dp/141801169X/ref=sr_1_1?ie=UTF8&qid=1309439689&sr=1-1-spell

I think this is written more as a textbook for baking intstitutions moreso than as a book for the masses. The author is like the resident baker of SFBI(San Francisco Baking Institute). Actually, he is the founder of SFBI.