maltedloaf.md

Malted loaf

Ingredients

	g	%
Bread flour	200
Malted flour	200
Water	260	0.65
Salt	6	0.015
Starter	160	0.4

Malted flour
Flour	79%
Malted wheat flakes	15%
Rye flour	3%
Barley malt flour	3%
Ascorbic acid	-

Method

1. Mix dry ingredients first
2. Add water
3. Combine into shaggy dough
4. Autolyse 1-2h (see technique)
5. Add starter in (see technique)
6. Knead until ready (see technique)
7. Prove for 3h, stretch & fold every 30min (see technique)
8. Shape (see technique)
9. Prove for 3h
10. Bake (see technique)

Breakdown

Autolyse	1-2h
Bulk fermentation	3h
Second fermentation	3h
Total	7-8h

Log

	g	%
Bread flour	200
Malted flour	200
Water	260	0.65
Salt	6	0.015
Starter	155	0.3875

	duration	temp (C)
Autolyse	1h	~23°
Bulk fermentation	3h	29-33°
Second fermentation	2h	29-33°
Total	6h

• Autolyse 1h at room temp
• Bulk fermentation in oven with light on
• Second fermentation in oven with light on
• Chilled in fridge whilst oven warmed up, after second fermentation
• Baked at max temp for 25min in dutch oven + 20min at ~200° dutch oven top removed
• Results: Expanded a bit to the sides (shaping wasn't good) but crumb was ok

---

	g	%
Spelt flour	100
Malted flour	300
Water	305	0.7625
Salt	8	0.02
Starter	200	0.5

	duration	temp (C)
Autolyse	1h	~23°
Bulk fermentation	4h	23°
Second fermentation	2h	~20°
Total	7h

• Over-fermented during bulk fermentation
• Dough considerably hard to work with
• Unable to shape appropriately
• Chilled in fridge whilst oven warmed up, after second fermentation
• Baked at max temp for 25min in dutch oven + 20min at ~200° dutch oven top removed
• Results: Shape turned out pretty bad as the dough expanded too much the sides
• Results: Crumb was good: good distribution in size and separation

---

Back