Malt and malt preparations - use in bakery (discussion)

[Deep]

Dark means fermented. Can be steamed with boiling water. For 500 g flour - 20-40 g malt

DeepBy the way, naturin is much darker than fermented.

please tell me how you can use unfermented rye malt?

Correctly, the malt should be steamed and kept at a temperature of 65 * C for about 2 hours, then gradually cooled to 35 * C and only then put into the dough.

Good evening!
Sorry in advance for my possibly stupid question: how to accomplish this? I mean - keep at t-re 65 for about 2 hours?
In a thermos, or what? or in a water bath somehow?
And how do you cool gradually: how much gradually? Just pour it into a glass and leave it on the table?
It's just that my head is already spinning from the abundance of information, and such technical issues are perplexing
Thank you in advance!!!

Deep, thanks a lot !!!
I understood in which direction to think. I will try your last option (for lack of aero and a stove).
The result in photographs is impressive, and downright beckons to try

how to do it? I mean - keep at t-re 65 for about 2 hours?

And for this you need to acquire different devices, for example, a thermometer, a temperature probe, and so on, we already wrote about this here

Please help me with this question.
I will have an opportunity with friends whom I instructed to buy me red fermented rye malt. They do not go for long, on business or on vacation, so I reject the possibility of buying with delivery (I cannot burden them when they move). Therefore, you need to send them, foreigners, to a specific store.
Some acquaintance will be in Ivanovo. There is a Metro supermarket. Or he will also visit "Globus" in Vladimir. Can I buy malt there?
The second friends fly to Simferopol. Who knows where to buy in Simferopol?
And more questions:
1. Do I understand correctly that malt is sold in the section where the bags with flour are?
2. Which Russian brand of rye malt is considered good? Which one to instruct to buy?
THANK YOU to all who responded !!!!

Good day! Can you tell me, are malt extract and malt concentrate the same thing? In the store I found only "dry" kvass, in the package there are two bags of malt concentrate and 2 bags of yeast.
Should this concentrate be used in the same way as the extract? In what proportions to replace diluted dry malt and such extracts / concentrates? And then in the recipes who have that ..

Good day! Can you tell me, are malt extract and malt concentrate the same thing? In the store I found only "dry" kvass, in the package there are two sachets of malt concentrate and 2 sachets of yeast.
Should this concentrate be used in the same way as the extract? In what proportions to replace diluted dry malt and such extracts / concentrates? And then in the recipes who have that ..

I repeat the question
it's a pity that no one answers ...
I bought dry kvass, used kvass wort, mixed a bag in boiling water, the bread turned out with bitterness, but in general it is possible to eat, and not particularly lush

[Sparkle]

Good day! Can you tell me, are malt extract and malt concentrate the same thing? In the store I found only "dry" kvass, in the package there are two bags of malt concentrate and 2 bags of yeast.
Should this concentrate be used in the same way as the extract? In what proportions to replace diluted dry malt and such extracts / concentrates? And then in the recipes who have that ..

This is what the producers write: "Dark rye malt concentrate or extract is intended for baking custard rye breads, including Borodino bread." So they are one and the same. I have been using liquid malt extract - glofa for many years. SparkleYou are from St. Petersburg, but buying a glofa from us is not a problem! And it will turn out to be more profitable than using these sachets from the kvass set.

I read, read Temko. I am a beginner baker, but I already have something in stock. For example, rye malt concentrate. But I never found recipes with its use here. Tell me, pliz

I read, read Temka. I am a beginner baker, but I already have something in stock. For example, rye malt concentrate. But I never found recipes with its use here. Tell me, pliz

Rye malt concentrate is the same glofa. ~ 1 tbsp is added. l. on a loaf of bread.

Hello! Can you please tell me if it is possible to make malt wheat flour at home? by adding dry malt or extract?

Maybe!

Tatyana, thank you, I asked a little about something else. If the recipe says "Wheat malt flour", can one make one from wheat flour by adding dry malt or extract to it? The fact that you can make malt yourself is great, but it's easier for me to buy ready-made. Sorry for lack of understanding: I can't find malt wheat flour on sale.

[Admin]

This flour is commercially available, but you need to use it carefully. If you want malted bread, bake with the addition of malt, about 1-2 tbsp. l. for 400-500 grams of wheat flour, or a mixture of wheat and rye flour plus malt.

Admin, I will also ask, according to your experience, to use the malt extract, or dry malt - is there a difference?

[Elenka,]

Elenka, I use three methods of saccharification of malt:
1. In a multicooker at 60 degrees. After two hours, I turn off the multicooker and leave the malt in it until it cools.
2. In a mini oven at 65 degrees. After 2 hours, I take it out and wrap it in a tea towel until it cools.
3. I wrap the freshly brewed malt in a hot towel (you can iron it or heat the towel in some other way). Additionally, I wrap it in a blanket and leave it for 6 hours.
See how it becomes chocolate-like after 5 hours. This means that the saccharification process was successful. )

A question for experts.
Can "saccharified malt" be stored?
if yes - what time and with what temperature regime?
Better pour boiling water - or just pour cold water and 65 degrees?
Is 2 hours enough?
Or is it possible longer?
65 degrees ideal temperature or other% possible
Should you add honey or granulated sugar?
Now I am doing as follows
I take fermented malt, add honey and pour boiling water
Stir thoroughly and, after cooling, add to HP

Once I bought Glofa extract at the Frunzensky Supermarket.
After that I got it - a tiny bottle with Glofa used at the bakery.
And I sadly stated - that they are still different !!!!!!!
Khlebozavodskaya - very pleasant smell, thicker consistency.
And the bread was tastier with him
Although it would seem
There is Glof and in the Glof store
But for some reason they are different.
And still
What to do with unfermented malt?
I will try to overcome the whole topic
If I find answers, I'll rub the message
But I will be very grateful for the answer
Since the husband only eats bread with malt

Today there is no problem to buy any good malt, including fermented rye. Therefore, I am not fond of extracts

You can even order through our website, look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=199.0

Tatyana, I have already said, but I will boldly repeat myself. I adore you!
Thank you!

Tatyana, I have already said, but I will boldly repeat myself. I adore you!
Thank you!

THANK YOU for your kind words, bake to your health!

This is the malt.
You just probably did not understand - for kvass, the malt is already ready, and it is sweetish.
And you have pure malt, rejoice. Bake rye bread, because it needs malt.
There are a great many recipes using malt and how to use it correctly, look for yourself.

But in our store we have fermented rye malt (dark brown in appearance) and unfermented (light). Which one is better for bread?

Fermented rye malt (dark brown in appearance)

Girls, when is white malt added? In sourdough bread with a long rise in dough, not in a dough, but in the dough itself? Is it added to yeast bread? I would like to understand, but here they write a lot about rye malt, but I didn't find something about white malt: girl_red: Help me figure it out, because now bread is more often baked with sourdough, it painfully likes it unusual, I think the sourdough gives it.

Hello Larissa!
White (unfermented) rye malt is the germinated, dried and ground rye seeds. This malt is used for saccharification of infusions.
when baking certain types of bread. The white malt brew is fundamentally different from the red fermented brew.
malt. The prepared tea leaves are fermented with sourdough in a dough, after which the dough is kneaded.

Silly question ... I bought rye malt fermented in grains - should it be ground before use, or should you infuse these grains into bread?

Silly question ... I bought rye malt fermented in grains - should it be ground before use, or should you infuse these grains into bread?

It needs to be ground into flour, and then steamed with a small amount of boiling water and insisted. Or you can add it to the dough.

Thanks for the answer! straight grains can be in bread? I can just grind only on a coffee grinder ... although small volumes seem to be needed there

Good evening everyone!

Dried sprouted wheat grains and dried sprouted rye grains are available. From the forum I realized that they need to be ground and added to the dough in a small amount, so that there is no sticky crumb. But the fact that a small amount is 1-2 tbsp. l. I learned almost half a kilo of flour only now, when I completely (carefully) read several topics (all messages) on malt on the forum. Before that, today I baked wheat bread on sour dough with the addition of 10% of ground wheat grains to the total flour content and 5-7% of bran. As a result, the crumb turned out to be decently sticky, but this bread (450g) almost completely went into my husband's stomach in just half an hour. It was impossible to pull by the ears (the main thing now is that it doesn't get bad).

Actually, to begin with, thanks to everyone for the forum and special thanks to Admin for a huge collection of theoretical material.

And the question is: can these grains (dried sprouts) be added to bread whole? If so, do they need to be soaked in advance? How (with boiling water or just warm water) and for how long? And how much? The same amount of flour or more?

Thank you all in advance!

Actually, to begin with, thanks to everyone for the forum and special thanks to Admin for a huge collection of theoretical material.

And the question is: can these grains (dried sprouts) be added to bread whole? If so, do they need to be soaked in advance? How (with boiling water or just warm water) and for how long? And how much? The same amount of flour or more?

Thank you for the kind words. Bake bread with us!

I have never used germinated dry seeds (grains) of wheat or rye. But judging by the fact that whole wheat is cooked for a long time, 2-3 hours, I dare to assume that the grains will not have time to cook in the dough during the baking time.
Better to grind them into powder.

I have experience in baking bread with grains, see here the recipe "Gingerbread man made of wheat flour with multigrain grains and cereals. Master class." https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49812.0

Dried sprouted wheat grains and dried sprouted rye grains are available.From the forum I realized that they need to be ground and added to the dough in a small amount, so that there is no sticky crumb.

Hello, Elena!
Sprouted, dried and ground grains of rye, wheat, barley are something other than malt, and it is used for saccharification of infusions (when baking custard varieties of bread), followed by fermentation in dough or directly in dough.
In original recipes for baking bread, dry malt is not added to the dough.
Good luck with your bread.
CONTINUED: Malt, malt preparations - use in bakery