February 26, 2022 - 7:03am
Red rye malt (Old) How to incorporate into a formula
Hello, friends.
I am poised to start a high (very high) percentage rye sandwich bread bake. I Have this malted rye that was meant for another bake, back when I was baking through the rye baker book. It is over two years old. How would I incorporate this into a formula? Thanks for any advice you can offer. I don't even remember what bread I was going to bake with this.
1. Grind and add it all?
2. Boil and add it all whole?
3. throw it away?
4. Other
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You can grind it and use it as a sweetener and flavoring. You can grind it and use it in a mash or a scald. It will, in any application, tend to darken the bread. Note that this is a non-diastatic malt.
I only use malts sporadically, so can’t give precise guidelines. My suggestion is that you look at formulas that do employ malt to get a sense of how much to use, in terms of baker's percentage.
Paul
A little in a scald/mash (same difference, no?) goes a long way. Lots of flavour.
Puratos Malt sells both dark rye malt and fermented rye malt. For breads, they recommend up to 6% usage for the dark rye malt and up to 8% for the fermented rye malt.
BakeryBits sells several darker barley malts. While not exactly the same as the rye malt, I think the recommendations (2–4%, or more) would be applicable to rye malt.
I've used it whole after soaking. Just treated it like seeds.
That's in addition to other options discussed above, of course.
I boiled 25g of the final dough water in the microwave and soaked the mortar and pestle pulverized rye malt. I then add that mixture to the rest of the water and the partially dissolved lievito madre. to that flour, salt, and barley malt were added. Looking good, (fingers crossed) another Will F. special Franken bread! I hope I have better luck than last weekend. I have to get this monkey off my back!
1.. Yes you should add stream as with lean white flour loaves of bread.
2. Not really necessary, but go for it if you like.
3. Never! It is akin to rye sacrilege!
4. Other...
Photo depicts the beginning of the proof. We are now almost to the end game! I am feeling hopful!
Thanks for your input.
I have corn allergy, so have been making my own malted grains. Your picture has not only the company name, but a web address and a company name. Yay! Perhaps one less thing to make from scratch.
Can't wait to see the loaf.
Alas, NYBakers, Stanley Ginsberg's retail outlet, is no longer in operation. But the Fawcett's Crystal Rye Malt and a bazillion other malts are available from your local homebrew store. One online option is Northern Brewer for all you malt needs.