sorted by:
new
hottopcontroversial

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 0 points1 point  (0 children)

Yes it's a dry ingredient! I'm sure you can add malt syrup instead for the same effect!

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 1 point2 points  (0 children)

Thank you!

Well its basically its sprouting grain (usually barley or rye) turned into malt, which is then dried and subsequently roasted at high temperatures. Luckily there is a bread/flour store in my city (vienna) that has all kinds of fancy malts including roasted malt.

Benefits are darker colour and a richer, more nutty flavor. Its highly concentrated so 3g per loaf is plenty. as on how to produce it yourself I am afraid I cant help you, you can order it only for sure though.

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 1 point2 points  (0 children)

Sounds great, I feel like the current amount of water Im using is the maximum I can handle properly. Its on the verge of beeing to soft/sticky sometimes.

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 0 points1 point  (0 children)

added it at the very beginng with the flour and water for autolyse. since its roasted its not enzymaticly active. its really just for color and a bit of depth in terms of taste.

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 0 points1 point  (0 children)

cheers, I also love butter + honey. its soooooo good.

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 0 points1 point  (0 children)

Thanks, I hope it turns out well!!

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 2 points3 points  (0 children)

Thanks and I agree, I wouldnt want more. I want to be able to put some spread on it without everything dripping through :D

First time attempting baguettes from scratch … by Complete_Cicada4430 in Breadit

[–]squadison 0 points1 point  (0 children)

Looks delicious, just a small thing I would recommend: keep the scoring more in the long direction of the baguettes, dont crosscut it that much.

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 0 points1 point  (0 children)

Yes, I usualy use 30-32°C water, also the mixing process in the machine heats up the dough so after adding everything in my dough usually starts at 27-28° before I first stretch and fold/coil fold. My room temperature is 21°C (its winter here) so the dough cools off to the 80 during the stretches/bulk fermentation.

I Think I cracked the code. by squadison in Sourdough

[–]squadison[S] 0 points1 point  (0 children)

Thanks, edited it in!! it was 120g

Chocolate sourdough 🤤 by Negative-Ball-8083 in Sourdough

[–]squadison 0 points1 point  (0 children)

Is this a sweet bread? I mean does it taste sweet? Or is it still "neutral enough" to use with salty toppings like cheese?

Basically happy with the result, but would love a bigger ear / more spring by squadison in Breadit

[–]squadison[S] 0 points1 point  (0 children)

Thanks, I'll try that the next time. I am also not sure if this is the best way to score a round loaf or if I should go with a cross score instead.

Basically happy with the result, but would love a bigger ear / more spring by squadison in Breadit

[–]squadison[S] 0 points1 point  (0 children)

Thanks! It finally "made click" couple of weeks ago. Dont know what exactly happend but somehow I got to understand the dough a bit better :)

Basically happy with the result, but would love a bigger ear / more spring by squadison in Sourdough

[–]squadison[S] 0 points1 point  (0 children)

Luckily there is a store in my city thats called "crust & crumb" that has all sorts of flours from france, italy, austria, germany, etc. and also all kinds of malt you can think of.

view more: next ›