Calvel malt extract and ascorbic - with malted American flours?
I don't like to sub in a recipe when I'm trying t.o learn what the baker wanted with the recipe taken as is. For Calvel, with many of his doughs, this can mean added malt extract and/or ascorbic acid.
I have to admit my reticence in adding either - "additive" connotations to a good flour such as the Central Milling Baker's Choice Plus (malted).
I understand this flour already comes malted, so for 1000 g flour, won't be adding in 2.5 grams malt extract.
This flour is 11.7% protein and stronger than the typical T55 (I believe - probably their Beehive comes closest). Are these Calvel recipes written assuming the weaker French flours, so adding in ascorbic is reasonable, but if using something like the Baker's Choice Plus, one should probably forego the ascorbic as well as the malt? (it comes in at 15 grams, for 1.5% baker's percentage).
Appreciate the thoughts.