20220815 Malted sandwich bread with CLAS

Profile picture for user Yippee
Yippee on 15 Aug 2022 at 20:13

 

 

Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).

 

 

 

This bread is very easy to make once you get all the ingredients.

 

 

 

 

 

Making malted wheat flakes

 

 

 

We can flake it using Trailrunner's method 

 

 

 

or 

 

 

using  a pasta maker

 

 

Either start with non-diastatic wheat malt, such as this one:

 

https://www.brewingwithbriess.com/wp-content/uploads/documents/Briess-PISB-Caracrystal-Wheat-Malt.pdf

 

 

 

or 

 

 

Moisten diastatic wheat malt with water not more than twice its weight, steam it under pressure in an Instant Pot for 30 minutes to soften and convert it to non-diastatic malt, and flake it with a pasta maker. Using this method, 55g of wheat malt yields ~ 89g of flakes.

 

 

 

 

 

 

 

 

 

 Click to enlarge

 

 

 

 

Ingredients

 

A.

3% whole wheat CLAS

4.5% water - CLAS

84% Beehive AP

4% sugar

0.2% barley malt powder

46% water

 

 

B.

2% salt

0.6% dry yeast

 

C.

5% butter

 

D.

13% wheat bran

12% water

 

E.

25% malted wheat flakes

 

Total dough weight 680g

DT 31C

 

 

 

Mix

+A. above and mix until a dough forms

continue to mix,

and +B. to fully incorporate and develop gluten

+C., continue to mix to combine 

gradually +D.(could have incorporated more water, but I was in a rush today)

gradually +E.

 

 

 

Bulk

~32C x 90 mins

 

 

Shape

9x4x4 tin

 

 

Proof

38C x 50 mins

 

 

Bake

446F x 40 mins, no steam

unmold

446 x 5 mins, rotate

446 x 5 mins or until it taps hollow

 

 

 

 

 

 Click to enlarge

And a very attractive loaf, as a result.  Nicely played, yippee.  How does it taste?  Do the malted wheat flakes make a noticeable contribution to either the flavor or the texture?

Paul

I'll second Paul's praise and his question. Does it have a malty flavor?

Did you use the Weyermann dark wheat malt, the Briess Caracrystal wheat malt, or a pale wheat malt for this bread?

A very inviting loaf!

above:

"Proof

38C x 50 mins"

 

Would this be 28C instead?

Wow!  What an awesome way to make malted wheat flakes.  I always buy the from KAF.  My head hurts reading about all of these innovative techniques you’ve come up.  This one must taste amazing.

Best,

Ian

That is an awesome loaf Yippee, love all your techniques you’ve used here.  I bet it tastes amazing.

Benny

when i initially posted asking about malted bread, I did not expect to start such a conversation and certainly didn't expect this outcome! I can't wait to try it out, thanks!