Can we have some info?
This is a 60/40 mixed sourdough rye bread with a special German malt flour. Recipe only in German. The flour results a malty taste and the dark colour.
Verrrrry interesting. I take it that this is a flour made from malted, kilned barley? I know of nothing like it here in the US. The closest approximation would be to visit a brewing store, buy some crystal malt, then mill that malt yourself into flour. How finely is it milled?
Also interesting in that this is the first German rye recipe I've ever read that uses only the natural fermentation of the sourdough component to leaven the bread. Most recipes, in my experience, include baker's yeast in the final dough.
is finely milled like flour. And this Schwarzbrot is also only leavened with sourdough.
Well that didnt work! guess I'll go back to making my sourdough bowles for my beer cheese soup tonight!
I understand the big food companies are developing a tearless onion. I think they can do it -- after all, they've already given us tasteless bread."Robert Orben
please excuse orthography, am typing mostly one handed tonight. bread related kitchen accident, believe it or not.
500g rye sourdough, 100 percent hydration with medium rye flour; so, 250g medium rye flour, 250g water, 25g rye starter
350g medium rye flour
300g white bread flour, not too strong -- recipe specifies type 815 weizenmehl; i assume this is a typo and should be type 812. also, american bread flour won't have enough ash. use french style if available
100g specialty barley flour -- get 100g of crystal malt from a homebrewing supply shop and mill it finely
first, the sourdough. mix 25g rye starter in 250g warm water, then add 250g medium rye. let this stand for 18 hours in a warm -- 75F -- corner.
hydrate the specialty flour in 200g of the water. add the ripened sourdough, prepared at least 18 hrs in advance, and mix well. add the remaining flours and water, and knead 5 minutes in a mixer. cover the mixture and let it stand 30 minutes.
uncover, sprinkle the salt onto the dough, and resume kneading until the dough peels away from the side of the bowl. cover again and put the bowl of dough into the oven, warmed only by the light, for 30 minutes.
turn the dough out onto a well-floured work surface and shape it. rest the shaped dough in a very well-floured banneton. place the banneton in a plastic bag and return it to the oven, again warmed only by a light, for 2 to 3 hours. this also works without an oven -- it just takes somewhat longer. once the dough shows 2 mm deep fissures, it is ready for baking.
place the baking-stone in the oven and preheat sufficiently early for 30 minutes at 475F. slide the dough onto the hot stone with a baking-parchment lined peel. after 15 minutes turn the oven down to 425F and bake for 25-30 more minutes, until the temperature within the bread is greater than 195F. cool the bread on a rack. slice the bread after an hour of cooling.
This bread looks so good! I can just taste some butter and honey slathered on it.
at the in the Korean supermarket out side of chicago. It's called Super H mart and it is wonderfully fun to visit, but the point is that Korean's use malt flour for baking so if you know of any korean markets you could probably get them to order you some even if they don't carry it. Plus it's tons of fun to poke around the isles and see what you can find. Anyway, Good Luck!!!
Oh, PS. I got both the finely milled kind and some really course stuff that looks like it'd make for great texture, just got it so i haven't tryed it yet.
This is barley flour, NOT barley malt powder, right? I have barley malt powder (not crystals) and it is the sugar from the barley grain. I got it at a health food store.
I've made malted barley flour by buying crushed malt, which for brewing is crushed in a roller mill, so you get mostly intact husks and barley grits - you can sieve out the husks and and then grind the grits into flour, but it's kind of a chore. To avoid doing it again, I just bought a case of Bob's malted barley flour, way more than I need, if anyone wants to buy a bag or two let me know.
I'm guessing this German malt flour is a darker roast than Bob's though, and non-diastatic since it's 10% of the flour bill; probably a caramel (crystal) or Munich malt. (info on different malt types here for interested geeks like me - higher "Lovibond" number means darker malt color, "Lintner" means enzyme power http://www.briess.com/brew/products.shtml)
Briess has a Munich malted barley flour, which is probably the closest thing made here in the U.S. http://www.briess.com/foodbev/productsconditioners.shtml
You might ask your homebrew store to order it but you'd probably have to buy 50 lbs.
The idea of grinding your own flour from crystal malt sounds a lot more practical, but as I cautioned in my other posting on MBF
you're going to want to seperate the husks out, they're really not pleasant to eat, even when finely ground and soaked. If you just grind the whole unhusked malt in a regular flour mill, I doubt you'll be happy with the results. I'd say buy at least half a pound of malt to end up with 100g of flour by the time you're done sifting.
I'd like to try this recipe myself, think I'll pay a visit to my local Korean store and see if they have it.
Froggy, do you remember what they called it?
Most interested in the subject.
I have been trying to make my own malt flour by sprouting the wheat. Once it starts to shoot I roasting it. Once it is roasted it tasts very good, anyway I eat some of it as crispy snacks. The rest I mill to have the malt flour. Isnt that how malt flour is made?
I havent tried to use my own malted flour with sourdough yet. But regular bread tasts very good when I add little bit of that flour.
is normally made from sprouted barley.
I was told by a baker that he makes yeast from chick peas. I am planning to have a go at making sourdough from chich peas this summer. is there any one with a knowledge on the matter.