Malt bread with dark beer

Category: Sourdough bread
Malt bread with dark beer

Ingredients

water 125g
dark beer 125g
wheat flour 400g **
malt flour 37g
wheat leaven 75g
malt extract 12g
fresh yeast 5g
salt 10g

Cooking method

  • Before feeding, I bathe my starter culture (I have 50% hydration) in warm sweetened water. Then I feed it twice.
  • Knead all ingredients except salt in a food processor for 8 minutes at low speed. After the time has elapsed, add salt and knead for another 5 minutes.
  • Transfer the dough to a container and let rise for 90 minutes. During this time, the dough * stretch-fold * 1 time, after 45 minutes.
  • After 90 minutes, place the dough on the work surface.
  • Flatten into a rectangle, fold from both sides to the middle. Then fold it in half again, pinching the edges. You will get a triangle. Now roll it up in the form of a drop. Put on paper, sprinkle with flour on top, cover with foil.
  • Proofing should be carried out for 60-75 minutes.
  • In the meantime, preheat the oven with a stone and a lid to 250C.
  • After the time has elapsed, make cuts and place in the oven.
  • Bake the first 20 minutes under the lid (you can do it without a lid, but with steam). Then remove the lid (or steam), lower the temperature to 225C, and bake for another 15 minutes.
  • Cool the finished bread.
  • Malt bread with dark beer
  • Malt bread with dark beer

The dish is designed for

1 PC.

Cooking program:

oven

Note

** it took me 270 g of flour.

izvarina.d
Natasha, wonderful bread! But as always! I already recognize your bread, just by the photo.
ang-kay
Natasha! Extraordinary beauty! As always, you are out of competition. Already the spirit of this bread in the house swirled. : girl_claping: You can only shout: "Bravo! Bravo!"
What is malt flour? Is it just malt?
SanechkaA
Natasha, I'm in a deep swoon !!!! Bread with such a slightly sticky crumb, big holes and black is my secret dream, and the shape is just perfect! every time looking at your photos, I think - it's impossible to bake better, but no, you are very good at being able to surprise again and again !!!
Natali06
Diana, Angela, Sanechka, absolutely praised I confess of course it's so nice to hear such kind words And it's so nice to please you!
Girls, dear, happy holiday to you!
Malt bread with dark beer
Natali06
Quote: ang-kay
What is malt flour? Is it just malt?
Angel, yes, it's malt.
Quote: SanechkaA
big holes and black is my secret dream
Sanechka, in fact, these recipes are very simple. But of course you need to do the leaven. But the bread always turns out to be very soft, airy and very tasty!
Twist
Natasha, bread is beyond praise! And the crumb
MariS
I immediately realized that this is your beauty, Natasha!
Thank you for this bread!
Natali06
Marishenki, Twist and MariS, thank you for such kind and warm words!
I completely forgot! Today is exactly a year since I am on the forum! Exactly one year since I met you! And I'm very happy about that! Girls thank you all for your friendship! And to the Chief and all the moderators for our forum!
dogsertan
Just looking at the bread, you immediately see the familiar handwriting
Natasha, one question. what kind of malt; wheat, rye, and malt extracts (suspect barley)?
Natali06
Seryozha, thank you very much for finding out! And did not pass by!

Quote: dogsertan
what kind of malt; wheat, rye, and malt extracts (suspect barley)?
Seryozha, we have rye malt for baking. I saw wheat only in brew shops. And malt extract, rye-barley.
Oh,Seryozhahow you have changed!
ang-kay
Well, I baked it. On this bread, my "hands itched" as soon as I saw it. But in the absence of the entire set of ingredients, I had to wait. Got malt extract yesterday and voila! Idiot's dream come true

Malt bread with dark beer.

When I cut off a piece of a hump, this is what appeared to me

Malt bread with dark beer

Although I read somewhere that such holes are also very wrong. I don't know ...: girl-th: But I liked it

The crumb is very soft. Cutting is almost impossible. And the crust crunches.

Malt bread with dark beer

Well, now to the point. The taste of the bread is very rich with rye, although the bread is completely on wheat flour and sourdough. The malt flavor is very audible. I like it. With the flour it is clear that something is wrong. It's good that you wrote about the really gone amount, otherwise all 400 grams would have thumped! It took me 300 grams of first grade flour.

Natasha!Thank you so much for the recipe. I will repeat.
Natali06
Angel, you got bread- Bomb-free! And so blistery! You always wanted those like that?
I am very glad that you liked the bread!
Do you know what you thought? You can play with variations. Do not put malt, but instead of the extract - molasses. Then the bread will be light, but with the same consistency.
ang-kay
Quote: Natali06

Angel You always wanted those like that?
That's for sure. In my opinion, they began to work out.
Quote: Natali06

Do you know what you thought? You can play with variations. Do not put malt, but instead of the extract - molasses. Then the bread will be light, but with the same consistency.
You literally read my mind! I just thought about molasses or honey, and you can put unfermented white malt. I should think . There are other plans, though. Today I'll try to build your sesame and tahini. If it works out, I will report back.
Natali06
Quote: ang-kay
You literally read my mind
Yes, I just know how you like to experiment! So there were no other thoughts!

Although there are other plans so far
Yes, me too. Only when and who will eat it?
ang-kay
Quote: Natali06

Only when and who will eat it?
In-in!
ang-kay
Yesterday I baked this bread again, but added 50 grams of rye flour. This time, only 330 grams of flour went. She formed it with an ordinary loaf and made the cuts, like Vasilisa's in the communal one, or almost so. ... The bread, again in my opinion, only benefited from the addition of rye flour. The crust is crispy !!! Already crackled.Natasha!It seems to me that you wrote somewhere that you have seeded rye flour? Could you take a picture of it? I bought local unmarked rye flour. Now I wonder what kind of flour it is. It looks like wheat. Such a fine grind! Maybe they are doing it here?
Malt bread with dark beer

Malt bread with dark beer
Natali06
Angelawhat are you doing? Why don't you leave room for even a pretty little comment? What to say about such bread and such crumb? Sumptuously!
do you have seeded rye flour? Could you take a picture of it?
I keep flour in closed containers, because I am afraid of dampness where it stands So I threw out the packaging long ago, I don't even know whose

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers