What is malt, and why does it make milk, bread and beer taste so good?
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Thanks to Dr. Nathan Duncan at Maryville College:
My old videos where I grew that wheat and baked with it:
Study about amylase causing dermatitis and asthma in bakers (not free):
Quick Malt Loaf Recipe in The Bread Kitchen
This no-knead malt loaf recipe will give you a deliciously sticky and moist malt loaf to enjoy with your afternoon cup of tea. Written recipe at
How to Make Diastatic Malt Powder at Home
In this comprehensive guide, I will teach you step-by-step how to make diastatic malt powder from scratch! Diastatic malt powder is a valuable ingredient used in baking to enhance the fermentation process, improve the quality of bread, and achieve that perfect rise.
My detailed tutorial will cover all the necessary information and techniques you need to know. I will start by explaining the importance of diastatic malt powder and its role in bread making. Then, we will delve into the ingredients and equipment required for this process, ensuring you have everything readily available.
Next, I'll walk you through the precise steps involved in making diastatic malt powder at home. From sourcing the highest quality grains to properly germinating and drying, I'll guide you every step of the way. My instructions will be easy to follow, even if you're a beginner in the world of baking.
Throughout the tutorial, I'll share expert tips and tricks to help you achieve the best results. I'll discuss common mistakes to avoid and offer insights to troubleshoot any issues you may encounter. By the end of this video, you'll have mastered the art of producing homemade diastatic malt powder like a pro!
Join me on this exciting journey towards exploring and creating your own diastatic malt powder. It's time to elevate your baking skills and unlock the secret to achieving impeccable texture, flavor, and aroma in your homemade bread.
Don't forget to like, comment, and subscribe to my channel for more fantastic baking recipes, tips, and DIY projects. Share this video with your fellow baking enthusiasts and let them experience the joy of making diastatic malt powder themselves!
#howtomake #solod #malt #RyeAvenue
0:00 Introduction
0:33 Soaking
1:50 Sprouting
2:45 Drying
3:56 Removing dehydrated sprouts
5:12 Storing
1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
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#beginnerbread #easybreadrecipe #bread
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This is How Sugar Affects Bread Dough | How to Use Sugar for Breadmaking
Contrary to popular belief sugar slows down fermentation. I have made a video explaining it already. This video is about the other effects sugar has on bread dough. I will also address an incorrect statement I made in the previous video.
How does sugar affect bread dough?
Sugar acts as a liquefier. It absorbs water, weakens the gluten structure, and makes the dough looser. The dough expands more when baking achieving an airier and softer crumb. It also makes it stickier and a little harder to work with.
Of course, it makes the bread sweet too. Besides that, it makes the crust caramelize faster when baked, so baking temperatures should be adjusted when using sugar.
White sugar is mostly used to sweeten rolls and buns. Dark sugar syrups like barley malt syrup, black treacle, honey or even maple syrup can be used to add colour to the crumb and give the bread a distinct flavour. I personally use malt syrup and black treacle for rye bread as the intense flavour works well with rye and seeds.
While all the sweeteners mentioned above slow down fermentation, there is one ingredient that can help with fermentation and crust colouration, and flavour – it is diastatic malt powder. And now we get to what I got wrong in my previous sugar video. I said that yeast breaks down starch and converts it to simple sugars to feed itself. That is untrue.
It is active amylase enzymes (alpha amylase & beta amylase) which are present in grains that convert starch to maltose. It is what yeast feeds on. Most of the time the flour that we use has enough of these enzymes to make the food for the yeast.
In some flours diastatic barley malt powder is added to boost the alpha amylase as depending on the grain harvest there may be a deficiency of it. This should be stated on the ingredients list of the flour packaging.
We can use diastatic malt powder to help fermentation and give the bread a malty flavour. It is especially useful for cold fermented dough. During a long cold bulk fermentation yeast may go through all the maltose. Adding some malt powder can give it a little boost. Anywhere between 0.2% - 1% in relation to the total amount of flour is recommended. Cold bulk fermented pizza dough is often made this way. Not only for the fermentation benefit, but also for crust colouration.
Sugar extracts water through the cell membrane of yeast through osmosis. Salt works in a similar way. When the yeast loses water, it ferments more slowly. You can clearly see the effect of this in both videos.
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Principles of Baking
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Good Old Fashioned Malt Loaf...
Here is another classic tea loaf. This one is beautifully soft and sticky and is gorgeous with plenty of Kerrigold butter slathered over the top.
It used to be one of our lunchtime treats as children just before we were sent back off to school for the afternoon session.
I have made this from the original recipe which takes an overnight soak for the dried fruit but just look at the ingredients for the liquor, can you imagine the fab flavours the fruit will be lapping up! Well worth the wait I believe …and if you can wait for 2 days for the loaf to mature, then you will find the perfect Malt Loaf with that wonderfully sticky consistency…
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Ingredients:
120g sultanas
90g chopped dried prunes
90g chopped dried figs
180ml freshly brewed strong tea (I used 3 PG Tips tea bags)
100g soft dark brown sugar
100g malt extract (plus more to glaze the loaf with when cooked)
50g treacle
260g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
2 eggs
Method:
The day before baking:
1) In a medium bowl, pop 120g sultanas, 90g chopped dried figs and 90g chopped dried prunes.
2) Pour in 180ml freshly brewed strong tea (I used 3 PG Tips tea bags,) 100g dark soft dark brown sugar, 100g malt extract and 50g treacle.
3) Cover with cling film and pop into the fridge overnight
The next day:
4) Preheat oven Gas 4/ 180’C or 350’F
5) Line a 2LB loaf tin with baking paper
6) Pop the fruit and all of the juices into a large mixing bowl and add 260g plain flour, 1 tsp baking powder and 1 tsp bicarbonate of soda. Stir well to combine
7) Add 2 eggs and mix until well incorporated
8) Pop into the loaf tin, level the top and bake for 1 hour. Remove from the oven
9) While still warm, brush the top generously with more malt extract
10) Leave in the tin to cool completely then remove from the tin but leave the baking paper on and wrap well in tinfoil.
11) Leave to mature for 2 day then slice thickly and add plenty of butter to serve with a hot cup of tea
12) Malt loaf keeps well wrapped in baking paper and foil in an air-tight tin for 7-8 days at room temperature. If you want to keep it longer, it can be frozen
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube: