I recently did a long cold fermentation with my dough. I noticed tiny dark spots on the surface. This did not effect the quality of the bread but I am curious to what this is. Any suggestions?
Personally I throw a quick batch together and eliminate the malt this time. The lack of 1% malt shouldn't have much of an effect. I'd be curious to see if the spots went away.
I know of no chemical reaction that would make the black spots and without the addition of some specialty flour, like buckwheat (which has black hulls), I'd suspect the malt.
On the dough.
My baked bread gets dark charcoal spots on it when I spray the oven walls.
You might also share what flour you are using.
King Arthur. The specks are on the raw dough not he baked product
What formula are you using?
What temp is the refrigerator?
Flour water yeast malt powder salt & butter
38 degrees
Just white AP flour or others too?
Is you malt powder being fully incorporated or is there a chance some of it is clumping?
What percentage of malt powder?
Bread flour
1%
Personally I throw a quick batch together and eliminate the malt this time. The lack of 1% malt shouldn't have much of an effect. I'd be curious to see if the spots went away.
I know of no chemical reaction that would make the black spots and without the addition of some specialty flour, like buckwheat (which has black hulls), I'd suspect the malt.