The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Malted or Not Malted Flour?

  • Pin It
Baker Frank's picture
Baker Frank

Malted or Not Malted Flour?

If given the choice, should I purchase malted or not malted flour for baking bread? I know that most supermarket available bread flours are malted but is it also the best way to go if given the option?

Thank you, Frank

nicodvb's picture
nicodvb

or malt-enriched?

Fully malted flour can be used as an additive for bread (in tiny percentages), not as is. Malt-enriched flours are better for breads because they provide more food to yeasts and promote the Maillard reaction, that gives more flavor and taste to the bread.

Doc.Dough's picture
Doc.Dough

White bread flour that lists malted barly flour as an ingredient is probably what you want to buy.

For whole grain flours there is enough alpha amylase in the mix to do what the malted barley flour does as an additive.

 

wildman's picture
wildman

AFAIK most all off the shelf AP or bread flour has all the malted barley you need for bread up to maybe 25% whole wheat baking. Past that you can add some diastatic malt powder to give your wild yeast a boost or use more wild yeast levain. For a straight or hybrid dough using commercial yeast use more yeast or much less yeast and add time to get flavor and more leavening power. But for the most part if you are using a nationally recognized brand flour don't worry about malt content as whatever recipe you are using will likely specify any special need the bread dough will need to make happy yeast. 

 

Baker Frank's picture
Baker Frank

Thanks to all. Malted flour is the way to go.

Frank

Aideuis's picture
Aideuis

I do not use it.  I used to, but to family dietary restrictions I no longer buy any flour with Malted Barley in it.  It did take some time to get use to the difference in fermentation.  I no longer feel that it is necessary as it does not add any real nutritional value and I have not noticed any perceivable difference in flavor.

wildman's picture
wildman

 

Are you using wild or commercial yeast for your bread making?

Baker Frank's picture
Baker Frank

I have both available to me so it depends on the recipe. Wildman, your question seems to infer that this would be a deciding factor that would ultimately determine my decision to use malted or not malted flour. My question for you is: would it ever be wrong to use malted flour if I am using commercial yeast or wild yeast or just unneccessary?

Thank you, Frank

wildman's picture
wildman

I was just curious. I have not had any problems using unbleached white and whole wheat flours without added barely or malted barley flours but they do not seem to work as well for very long fermentation bread doughs. I asked because I think most folks using commercial yeast are baking same day bread dough recipes for which I don't think it matters as much. Wild yeast, hybrid or straight overnight doughs using tiny 1/4 to 3/4 of one percent by weight commercial yeast do not seem to rise as well with the straight flour so I just use a good unbleached  AP and white whole wheat mixture. If I have only a plain flour on hand I will add diastatic malt to the flour which gives the same results as AP with barely flour added.  

 

Baker Frank's picture
Baker Frank

Wildman

Thank you for your thoughts!

Frank