Wheat bread with maltodextrin

Category: Sourdough bread
Wheat bread with maltodextrin

Ingredients

active wheat sourdough 100% moisture 120 grams
wheat flour / grade 400 gram
water 250 grams
maltodextrin (sugar, molasses, honey) 10 grams
salt 8.5 grams

Cooking method

  • Feed the sourdough 6-8 hours the day before.
  • Mix the starter culture, water, flour. Cover and leave for 1 hour.
  • Add maltodextrin (sugar, molasses, honey) and salt.
  • Knead the dough with a hook for 8-10 minutes.
  • Wheat bread with maltodextrin The dough is soft, silky, wraps around the hook, does not stick to the bowl, but slips when the machine stops and sticks slightly to the hands.
  • Stretch-fold the dough and leave for 180 minutes at room temperature.
  • Stretch-fold twice after 60 and 120 minutes.
  • Form bread of any shape.
  • It is very good to sprinkle it with flour.
  • Place in a basket with a linen towel, which is also crumbling with flour, seam up. Put in a bag, tie and refrigerate for 12 hours.
  • Remove from the refrigerator.
  • Leave in a warm place (25-27 degrees) for 1.5-2 hours.
  • Turn over onto paper, make cuts.
  • Bake on a stone under a hood at a temperature of 240-250 degrees for the first 15 minutes.
  • We remove the cap, reduce the temperature to 180 degrees and bake until cooked for another 20 minutes.
  • We take out, let cool, cut.
  • Wheat bread with maltodextrin
  • Wheat bread with maltodextrin
  • Wheat bread with maltodextrin
  • Wheat bread with maltodextrin
  • Wheat bread with maltodextrin
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

18-18.5 hours

Cooking program:

harvester, oven, refrigerator

Note

I recently baked bread with activated charcoal, this one

Bread "Smile Goth" (with activated carbon) (ang-kay)

Wheat bread with maltodextrin
The recipes coincide completely, only the coal was not added. I wanted to check if the charcoal acts on the dough? In this bread, I did not notice its effect. The crumb turned out to be the same, only white But it is more pleasant to work with dough without charcoal. It keeps its shape better.
Well, who cares:

The main raw materials in the manufacture of maltodextrin are corn and rice. Maltodextrin is easily soluble in water, has thickening properties, inhibits sugar crystallization, and has a stable foaming effect. Possesses good emulsifiability. Affects the formation of the product, regulates its structure, low absorption of moisture, promotes disintegration of the product into parts, enhances molding properties, protects the product from changing shape, improves the appearance of the product.

Maltodextrin contains an acid-resistant salt and components that are heat-resistant. It is easily absorbed into the human body, can act as raw materials for baby food and nutrition for athletes. Since maltodextrin has various specific properties, in recent years this product has been widely used in the food industry. Thus, we can say that maltodextrin is an ideal food additive for products when it is required to improve certain consumer properties.

Maltodextrin is widely used in the production of bakery and confectionery products, in the manufacture of seasonings and sauces, instant food, in the production of drinks, in the dairy industry, in the manufacture of ice cream, in baby food, diet food, etc. It improves the taste and appearance of bakery and confectionery.

Maltodextrins are a multicomponent mixture of D-glucose, maltose, maltotriose and polysaccharides. In appearance, it is a white powder with a neutral or slightly sweetish taste. Maltodextrins are obtained by partial hydrolysis of starch with acids or hydrolytic enzymes, followed by purification, concentration and drying.The degree of hydrolysis of starch determines the carbohydrate composition, which provides a variety of functional properties of maltodextrins, and is characterized by the index D.E - "dextrose equivalent". Maltodextrin is a starch product in the form of a free-flowing white powder, obtained by enzymatic depolymerization of an aqueous corn starch solution, followed by spray drying. Maltodextrin is characterized by low sweetness, high viscosity, fast solubility, and high water holding capacity.
Maltodextrins have a heterogeneous mixture of saccharides and, depending on the dextrose equivalent of D.E. exhibit emulsifying, stabilizing, gluing, loosening properties that prolong freshness, emphasize taste and smell, slow down the crystallization process. Changes the degree of viscosity of the product, has a thickening effect.
Maltodextrin has good flowing properties, without starch and other specific odors, has a not sweet or slightly sweet taste. When used in large quantities, it does not interrupt the taste and smell of the product itself, it is a good odor carrier.
Maltodextrin is added to products in order to improve their consistency, is used to preserve and transfer the properties of flavoring and flavoring additives (as a taste intensifier).
Maltodextrin improves and facilitates the dissolution of proteins. Inhibits the process of natural color change. Depending on the degree of depolymerization, it can act as a shaper or as a baking powder.
It is used in the manufacture of condiments and sauces, instant food, in the beverage industry, in the dairy industry, in the manufacture of ice cream, in baby food, diet food, etc. It is used as a thickener and filler in puddings, soups, frozen foods. Improves the taste and appearance of bakery and confectionery products. Maltodextrin makes the surface of cakes and cookies smooth, rich in color, and improves the shape of these products. With maltodextrin, cakes and cookies do not stick to the teeth and do not leave crumbs. The shelf life of the product is increased. When making cakes, you can replace fat, reduce the fat content in the product. Malt dextrin acts as a stabilizer for protein decorations on biscuits and cakes. Aqueous solutions are used as a binder in toothpaste formulations.
The main pharmaceutical property of maltodextrin is that it promotes the production of insulin by the body.
Information from the Internet


Delicious bread. The crust is very crispy. There is no sourness, which I am always afraid of in wheat starters. Recommend!

celfh
Angela, what a beauty!))))
Tanyulya
I will repeat !!!! What a BEAUTIFUL !!!!
Svetlenki
Angela, this gloss in the pores is simply stunning. I repeat - what a BEAUTYAAA !!! Slits - fall don't get up
Very nice bread. Thank you!
ang-kay
Girls, Thank you. I myself most often admire bread, how it grows in the oven, how the cuts open. This is some kind of magic! Thanks for stopping by!
Kras-Vlas
Angela !!! I am also in these friendly ranks !!!
Handsome bread from crust to crumb !!!
I shake the golden hand of the master who has created and holds this miracle !!!
ang-kay
Olga, Thank you. You, too, turn out beautiful bread. But why don't you exhibit?
Quote: Kras-Vlas
who created and keeps this miracle !!!
And with the other hand, holding the camera and taking pictures
Sonadora
Angel, fantastic bread. From one small picture in the preview it is immediately clear that this is your masterpiece.
Zhannptica
I also baked it, only there was no time to write and did not have time to take a picture, they ate it)) I kept it in the refrigerator for about five hours and for some reason it sour a little (just a little). But it doesn’t bother me in any way)) Holes again SET off !!!!!
ang-kay
Manyun, Jeanne, Thank you, my darlings.
Quote: Zhannptica
I kept it in the refrigerator for about five hours and for some reason slightly (just a little) sour.
Jeanne, and how do you refresh the leaven?
dogsertan
Angela, another masterpiece.
ang-kay
Sergei, Thank you. I am pleased to
Zhannptica
Good morning))) as taught in the evening I take a starter and flour, water. In the morning I dilute with water and in a kneader for 7-8 minutes. I have a professional one (the bowl is as much as 6 liters, grabbed from greed) and then according to the recipe. Sometimes I throw 2-3 grams of yeast into the water to slightly shorten the time like today, for example))
Svetlenki
Jeanne, I think Angela is asking you how many grams of starter, how much flour and how much water you take (I don't remember if we are for you or for you).

Sorry to fit in, I'm just very interested in what Angela will advise, what proportions.
ang-kay
Quote: Zhannptica
as taught in the evening I take a starter and flour, water.
In what proportions? Sveta noticed correctly. To avoid acid, you need not only add yeast, but also dilute 1 * 3 * 3 or 1 * 4 * 4, or 1 * 5 * 5
Zhannptica
Eme, girls !! With me on "you" !!! I'm not very old and quite modern)))
Now about the leaven !! 20/60/60, and today 20/80/80 and took 120 grams in the morning. That's why I love to hang around here, that without amateur performances !!! Follow the instructions of the "doctor" and everything will work out)) for which I bow to everyone !!!
ang-kay
Why is it sour then?
Zhannptica
And I also have happiness, which I hasten to share .., the other day I was in civilization and dropped into a store, accidentally grabbed a Swiss-type knife for steaks, I was planning to cut tomatoes / cucumbers with them and ABOUT MIRACLE !!! How did he make cuts on the bread for me .. mmmmmm, without tearing, clearly and evenly. Now I'll finish it and show it)) everything on the topic, bread according to this recipe, the holes are very pleasing))
ang-kay
Jeanne, I'm waiting
Zhannptica
Done)) though I made the first cross at a right angle (well, I forgot that it should be tilted ..), and I cut the next ones correctly. I am very satisfied. The first time such beauty turned out.

Wheat bread with maltodextrin

In the evening, I'll unsubscribe about the taste. Hurrah


Added on Friday 01 Apr 2016 02:33 PM

Of course, no one allowed my pretty little one to ripen, that's how many times I swore to bake after supper, so that it wasn’t trivial. But there is no acid, no vaa! Although both coal and the first one sour a little. Probably the starter did not feed for 10 days. The result - I will bake, I liked it.
The color is dark due to sesame flour (20 grams poured)
We are waiting for new masterpieces !!
ang-kay
Jeanne, I'm glad that everything worked out. And there is no sourness. If the leaven takes a long time, then you need to refresh it a couple of times.
Tell me. Did you bake under the hood?
Zhannptica
I don’t have any caps, I saw somewhere (I’m studying) that you can have a bowl enameled on top, because all the iron bowls were donated to the turkeys .., and you can’t find enameled dishes except in Ashan, I’ll go to my daughter’s weekend and buy them. I forgot this time
I preheat the oven to 230 and spray the walls with a pulverizer and set. And after 7-10 minutes at 180 and bake. Something like that.
Yes, and I fed the leftovers today once again, tomorrow I want buckwheat, I miss it))
ang-kay
Clear. The pair is not enough, so the cuts still do not diverge well. As you bake under a hood or steam is enough, you will feel the difference yourself. And the crust will be different)


Added on Friday 01 Apr 2016 06:34 PM

Quote: Zhannptica
that you can have a bowl enameled on top, because all the iron bowls are donated to the turkeys ..,
You can also adapt a large clay flower pot by closing a hole or some cast iron with a lid.
Zhannptica
I know where to buy clay pots. Thank you. At the opening there will be bread under the hood 100% !!!
May I have one last question? Warm the cap? Or cover cold?
ang-kay
Heat everything together with the oven.
Svetlenki
Quote: ang-kay
Heat everything together with the oven.

Angela, and the cap heats up in time as much as the stone ??? and put it (cap) on the stone too?

I'm for the future, since we are talking ...
ang-kay
Yes. I do like this.
Zhannptica
Thank you
Fotina
Angel, I quite accidentally discovered in my stock a mixture of sausage Kristalyut, which included maltodextrin and dextrose. Can I add it to bread?
ang-kay
Svetlana, try it. It's sugar. And then you will tell.
Zhannptica
Svetlana, it will be strong !!! Tell us later, WHAT came of it, ok? (if you add, of course)
Fotina
Significantly, do you want to experiment on me?)))
Okay, I'll try, just finish the bread (Angelina, without kneading and whole grain, I forgot to take a picture, the first has such an interesting crumb - soft-soft, differently soft than usual).

To know the sweetness of dextrose - how much to add? Suddenly like stevioside, and I drink a teaspoon
ang-kay
There will be no such sweetness, I think. Of course, crystals are more expensive than maltodextrin, but if they are.
Kras-Vlas
Angela! I came to report, say thank you very much and brag
Wheat bread with maltodextrin
Wheat bread with maltodextrin
Wheat bread with maltodextrin Wheat bread with maltodextrin

I made it !!!
Thank you very much for the recipe, for the imagination and for that. that you generously share your knowledge!
How I like him, beyond words! Both outside and inside, and taste and color. And what scent, in my opinion, he began to smell in the refrigerator, and has not lost it (aroma) until now - it smells even through the bag.
Thanks again from all of us!
ang-kay
Ol, Well, what a pretty one !!! Bubbles such, cuts, crumb! Thank you for making it

Baking with maltodextrin?

Kras-Vlas
Thank you Angela! I am very pleased with your praise!
Quote: ang-kay
Baking with maltodextrin?
No, without him, I don't have such a beast
ang-kay
And I'm happy that you make me happy.
Sneg6
Angela, I liked the recipe, I want to bake. Only there is no maltodextrin and a basket. Ordered, but haven't arrived yet. Can you adapt some kind of container instead of a basket?
ang-kay
Of course, you can use any shape, bowl instead of a basket. Cover with a linseed towel and sprinkle well with flour.
Sneg6
Angela, thank you dear!!! I will bake, I will report.


Added Monday 12 Sep 2016 08:22 PM
Sneg6
Angela, put the preparation of bread in the refrigerator and the question arose, is it possible to keep it in the refrigerator for more than 12 hours or will it stop?
ang-kay
Olga, you need to look at the bread. It all depends on the temperature.
Sneg6
Angelhow should it look, how to understand that it is time?
ang-kay
Don't even know how to describe it? Maybe it will rise a little, then let it still stand, but maybe 2 times. Such an urgently needed oven. You cannot determine by pressure, in any case I cannot, the workpiece is cold and behaves differently than when proofing at room temperature.
Sneg6
I have baked the bread and have already eaten. My dough was blurring, I didn’t want to get into a bun, maybe I should have added flour. Therefore, I could not cover, there were no suitable dishes. I didn't take pictures, it didn't look very good. I liked the taste! Next time I take pictures of how beautiful it turns out.
ang-kay
Olga, this recipe needs good flour. It blurs on stone and then collects. And ... you need to reduce the water, not add flour. I'm glad you liked the bread. Hopefully next time it works out right.
Sneg6
Angela, and where to get good flour? She is all the same now, there is little protein in her. I will try to add less water next time. Thank you!
Svetlenki
Quote: ang-kay
maltodextrin (sugar, molasses, honey) 10 grams

Anji, hello! I finally bought myself some bakery toys, including maltodextrin. For a long time he stuck in my head - from your recipe, in fact. I want to start the game

Please tell me I have powder. That is, it replaces both sugars and fats? I don't have sourdough. I want to bake bread with maltodextrin.

And how do you enter it? Into liquid? Or mix it with flour?
ang-kay
Sveta, Hi. Maltodextrin is basically a dry syrup. Can be dissolved in water right away, mixed with flour or added later. Used as a sweetener, thickener. It does not replace fats. You can replace starch with it. I won't tell you in what doses. I myself have never tried it. Affects structure and increases shelf life, just like molasses. The product is natural. Made from corn and wheat. It is used in baby and sports nutrition. In confectionery, bakery and meat industry. I add it to the sausage. I think that you yourself have already read it, knowing your curiosity.
Quote: Svetlenki
I have no starter culture. I want to bake bread with maltodextrin.
What's the difference on sourdough or yeast. Any Peki.
Svetlenki
I will then stick to your percentage of the recipe for adding it. Good. Got it.

Quote: ang-kay
It is used in baby and sports nutrition.

Yes, it immediately hooked me. I studied the question after your bread.

Thanks for the inspiration and the science AND for the quick response!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers