My family and I prefer the crumb of high hydration loaves, but I just can’t seem to get the dough to have that good gluten bond going, and it always just spreads out flat. I finally gave up and tried diastatic malt and it worked, but I feel like I cheated lol. Im a novice sourdough baker, been making loaves for about 6 months now.
Recipe is Maurizio Leo’s My Best Sourdough, plus 2 tsp diastatic malt.
Levain
30g medium-protein bread flour
30g whole wheat flour
60g water
30g ripe sourdough starter
Main Dough
822g medium-protein bread flour
64g whole wheat flour
745g water
17g salt
151g ripe levain
by I-aim2misbehave
10 Comments
Instructions
Levain (9:00 a.m.)
In a small container, mix the levain ingredients and keep at 78°F (25°C) for 5 hours.
Autolyse (12:00 p.m)
In a medium mixing bowl, add 822g medium-protein bread flour, 64g whole wheat flour, 650g water, and mix until no dry bits remain. Cover the bowl and let rest for 2 hours.
Mix (2:00 p.m.)
To the mixing bowl holding your dough, add 95g water (holding back any as necessary if the dough is too wet), 17g sea salt, and the ripe levain (from step 1). Pinch and mix all the ingredients together and do folds in the bowl for 2 to 3 minutes until the dough smooths and is cohesive. Then, transfer your dough to a bulk fermentation container and cover.
Bulk Fermentation (2:15 p.m. to 6:15 p.m.)
Give the dough 6 sets of stretch and folds. The first three sets are at 15-minute intervals, and the last three sets are at 30-minute intervals.
Divide and Preshape (6:15 p.m.)
Lightly flour your work surface and scrape out your dough. Using your bench knife, divide the dough in half. Lightly shape each half into a round shape. Let the dough rest for 30 minutes, uncovered.
Shape (6:45 p.m.)
Shape the dough into a round (boule) or oval (batard) and place it in proofing baskets. Cover the baskets with a reusable plastic bag.
Proof (7:25 p.m. to 9:00 a.m. the next day)
Cover proofing baskets with reusable plastic and seal them shut. Then, place both baskets into the refrigerator and proof overnight.
Bake (Preheat oven at 8:00 a.m., bake at 9:00 a.m.)
I steamed my oven in my usual way, described here in my post on how to steam your home oven for baking. But you can also bake in a pot or Dutch oven. Preheat your oven with a combo cooker or Dutch oven inside to 450°F (230°C). Remove your dough from the fridge, score it, and transfer it to the preheated combo cooker. Place the cooker in the oven, cover with the lid, and bake for 20 minutes. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. When done, the internal temperature should be around 208°F (97°C). Let the loaves cool for 2 hours on a wire rack before slicing.
Diastatic malt is definitely not cheating.
I experimented with some today to aid in even browning (10g), and it browned *too* fast! Reducing to 4g for next time.
Why is diastatic malt powder a ‘giving up’ scenario? Many US bread flours have malted barley flour in them, which is diastatic malt powder.
It does give the dough more elasticity, and helps with browning and is a natural product. It is sprouted grain that is dried and ground up.
But 2 tsp is actually a lot to add to that recipe. 3/4-1 tsp might be a better level.
Why is diastatic malt powder a ‘giving up’ scenario? Many US bread flours have malted barley flour in them, which is diastatic malt powder.
It does give the dough more elasticity, and helps with browning and is a natural product. It is sprouted grain that is dried and ground up.
But 2 tsp is actually a lot to add to that recipe. 3/4-1 tsp might be a better level.
I wasn’t sure what this is and the first link that popped up when I googled is a wonderful article in …wait for it… Mauricio’s website! It’s written by Rebecca Firkser. What a wealth of information about it, when to use it etc.
https://www.theperfectloaf.com/what-is-diastatic-malt-powder/
This is not cheating!
I will have to try this
I’ve used this recipe a lot too and it is always a little flatter. 85% hydration is a lot.
This “purity” cult is ridiculous. Just do what it takes to get what makes you happy. If it’s delicious who tf cares?
Cheaters never win. 😅