Diastatic Malt flour bake.
I wanted to perform a bread bake that shows the effect that Diastatic Malted Barley Flour (DMF) would have upon the dough through the various stages of the baking process.
I decided to bake a 40% wholemeal loaf from the Ken Forkish book Flour, Water, Salt, Yeast (FWSY). I plan to halve the ingredients and put .5g of DMF that I recently created to one half of the ingredients for a side by side bake and compare.
I measured out the ingredients taking care to note which bowl contained the DMF. The ingredients included 60% white wheat flour, 40% whole wheat flour, potato water, salt, instant yeast, and DMF.
The reason that I use potato water is because it improves the texture, aroma, and helps maintain the freshness and it also helps improve the rise of the loaf. The rise is improved by the starch from the potato water which provides food for the yeast during the fermentation process. The carbon dioxide that is produced by the yeast helps the dough rise and gives bread its texture and crumb.
I followed the steps from the recipe to hydrate the ingredients in each bowl mixing by hand to achieve a fully hydrated dough. I covered the two doughs and left them to autolyse for thirty minutes, which is a French term meaning “to rest”.
I then began a mixing technique that is detailed in FWSY. The method that I followed is to pinch and fold the dough which is two separate techniques, the process is simple enough delivering very good results. The final part once the ingredients are fully incorporated is to perform several dough stretches over a few hours which helps develop the gluten. The dough is left at room temperature for several hours, I take it out carefully and make them into boules seam side down placed into wooden bannetons, I have used kitchen bowls which are equally as effective. The dough is bagged in a none breathable food safe bag, I tag one so I know which has the DMF. I peg or clip over the opening to form a seal which helps keep the bag from touching the top of the dough as it slowly rises in the fridge for 12 to 14 hours.