The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

When to incorporate Diastatic malt powder and when to not to.

CUISINED's picture
CUISINED

When to incorporate Diastatic malt powder and when to not to.

In what stage of the process would one add the powder? I add it to the dry mix and it turns out well, but wondering and asking from more savvy bakers.

second question, when to "not add" the Diastatic malt powder? is there a place when you don't want it in the mix?

I just ordered my first "professional" lame > Z&C Bakery Premium Bread Lame and couche and I wonder how good is the linen aiding dough not to stick? is it that good? because I'm so use to sticking even when I sprinkle loads of flour onto the cloth, still sticks..?

Thanks a lot and great baking everyone!

barryvabeach's picture
barryvabeach

I can't help with the Diastatic malt powder, but linen does work better than most cloth,  what really helps is rice flour -  I use that on my couche, and have never had a problem with sticking.  

CUISINED's picture
CUISINED

:)

dabrownman's picture
dabrownman

It is not needed for whole grains or for white flour where it has already been added at the mill.  One tenth of 1% is all you need otherwise.

CUISINED's picture
CUISINED

I am astonished by the numbering you specified.. Are you sure it's tenth of 1%? 

so for me that would be 0.5 gram, on 250 Gram APF?

I used 2 grams and it turned out quite good and 3 gram started to b e really gummy, but 0.5 gram sounds too low.

I'm in no means a savvy baker so I ask again? 0.5 gram is sufficient? (250gr APF)

 

Thank you a LOT>

dabrownman's picture
dabrownman

that is all it takes.  Malt has been sprouted for 4-5 days and the little sprouts have been manufacturing Amylase a and b like crazy.  People tend to over kill malt and VWG too for that matter and too much will gummy up the crumb.  Are you are your white AP flour isn't already malted?  250 g of flour isn't much for a loaf of bread/

CUISINED's picture
CUISINED

 

Yes I'm making 2 baguettes from 250 APF+added gluten

 

Pretty sure my APF in not malted, I've read the label and it said, Ingredients: White flour, gluten (wheat). that's it.

on https://www.bakerybits.co.uk/diax-diastatic-malt-flour.html Package it states 0.5-1.0 gram for every 100gr' so that leaves me confused again. (they would not lie now wouldn't they :D)

Today I've made 2 more baguettes and I mistakenly used 5gr' of barley malt and it did turn out gummy, but with 2 grams it did not...?

 

Here are my baguettes from today with 5gr' of malt, they look alright but were gummy inside, not *that* bad though, quite enjoyed them but little on the over side.

https://www.youtube.com/watch?v=UcHaTlbK8ak

Thanks, I will lower mine to about 0.5 to 1.0 gram for 100 grams and see how goes and report.

Is there a better to tell if they've added malt in to the flour? 

Thanks a lot mate, appreciated.