The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bagel with plenty of roasted barley malt flour

  • Pin It
ExperimentalBaker's picture
ExperimentalBaker

Bagel with plenty of roasted barley malt flour

 

Bagels ended very dark due to too much roasted barley malt flour. I added 10g for the 300g bread flour (for 4 bagels).

Process is from http://www.thefreshloaf.com/node/25154/hand-made-bagelsreally

Because of their color, they really look like s*** when I pre-shape them into 10 inch rolls. :)

 

Updated post with crumb shot:

 

 

 

 

Comments

golgi70's picture
golgi70

When you say barley malt flour do you mean diastatic malt powder or barley flour?  From the looks of it I'd say its the malt.  I think you use like .1% to the flour as a guideline although the proper amount would fluctuate depending the main the flour used.  

Josh

ExperimentalBaker's picture
ExperimentalBaker

I used the above. The recipe I followed said 10g so I used that much. :O

Next time, I'll half it or even quarter it.

dabrownman's picture
dabrownman

I make my own non dIastatic BMF and it is a very dark red but 10 g of it would never make 300 g of white flour black..  That's the quickest way to pumpernickel bagels of all time.  What do they taste like? 

ExperimentalBaker's picture
ExperimentalBaker

The NDBMF looks very dark red too. Smells very malty. Haven't tested the flour itself.

Had a small bite of the bagel. Taste-wise, it's not over-powering with the NDBMF. Very complex taste. It definitely tastes better than it looks.

I also boiled the bagels with 2 tbsp malt extract added to a pot of water. But honestly, I doubt it brought any further darkening of the crust. :p

I have never had any "authentic" bagels in my life simply because I've never been to the correct part of the world. Starbucks' not counted right? Heh.

However, I'll be touring L.A., L.V, SFO this October, I hope there are plenty of chances to do so.

dabrownman's picture
dabrownman

For bagels you need to be in New York City.   I love the looks of your bagels.  I put more red malt than you do in my bagels and they never get that dark - not even close  - wish they would though

Happy baking

ExperimentalBaker's picture
ExperimentalBaker

I was hoping some bakeries in the west coast would have bagels for me to try. Hopefully, I get to go Tartine as well.

This is the product link http://bakerybits.co.uk/bakery-ingredients/flour/malted-flour-ingredients/roasted-barley-malt-rbm-flour.html

I bought all these malted (ND and diastatic) flours online before I ventured into sprouting. Now that I know sprouting is so easy and that I could actually get berries of wheat, spelt, kamut and others here in Singapore, I regretted buying them. :( Oh well, I better finish using up the flour before I start sprouting more berries.

dabrownman's picture
dabrownman

I do in Phoenix.