Milk bread with malt (leavened).

Category: Sourdough bread
Milk bread with malt (leavened).

Ingredients

wheat bread flour 600 g
whole grain rye flour 50 g
whole wheat flour 50 g
milk 360 g
malt 30 g
boiling water for brewing malt 100 g
ripe wheat sourdough (100% hydration) 500 g
salt 3.5 tsp

Cooking method

  • My recipe, repeatedly tested - the result is amazing. Delicate table bread with a large-porous crumb.
  • Boil the malt with boiling water.
  • Mix flour with milk (made in a kneader), leave for 30 minutes for autolysis.
  • Then add malt, 500g of ripe wheat sourdough, knead for 20 minutes in a dough mixer until the wet trace disappears from the bottom of the bowl, add 3.5 tsp in the middle of the batch. salt.
  • Leave on for 1 hour. Then we form a round shape, put the workpiece in a proofing basket and let it stand until it doubles in volume.
  • Baking on a baking stone in a preheated oven up to 240 *. Baked for 55 minutes at T 200 *.

Time for preparing:

55-60 minutes

New vitamin
I don't know why there are no answers.
Very, very interesting bread!

Misha, I really like how you change the recipes, adjust for yourself, change the ingredients!
Misha
Novelty vitamin, thanks Baking bread is mostly impromptu, it's like jazz, you can't play the notes
New vitamin
Quote: MISHA

Novelty vitamin, thank you Baking bread is mostly impromptu, it's like jazz, you can't play the notes

After all, this is the most important thing - not to make according to the recipe, but to Create, to create.
Thank you, Misha! For your impromptu !!!
Fatyni
Stella, thanks for a very interesting recipe, your bread is always "extra", but as a beginner baker, sometimes I don't have enough information, like this time, so I ask questions: what kind of malt do you take (fermented or not?); rye, barley or something else. Please write, thank you in advance for your reply.
Misha
Fermented rye malt is a natural, ecologically pure food product. It is used in baking custard rye bread and some types of wheat bread, it gives the bread a specific taste, aroma and a darker crumb color. Has a dark brown color, sweetish in taste. It is added to bread both dry and brewed.
belochka_80
MISHA, thanks for the recipe, baked bread many times, but every time I come across the fact that during autolysis the flour seizes with milk tightly and then it is very problematic to add sourdough and brewed malt. Is that how it should be?
Trendy
Yesterday I baked this wonderful bread. We liked! Very interesting taste and color. This was my first experience with malt in bread and it was a success!
sergovlena
I baked this bread. Delight!!!!
Despite the fact that this is my first bread on wheat sourdough, before that only on rye baking, the result is amazing. And this despite the fact that I violated the recipe: I don't have a kneader, I couldn't properly mix flour with milk, so I immediately added sourdough. But she kneaded the dough well, although it was rather difficult to do it by hand. She also added 2 tbsp. l. honey and reduced salt, added seeds and flax seeds. She baked on a regular baking sheet covered with baking paper.
For wheat sourdough 500 gr. took 150-200 gr. refreshed active wheat starter.

I was very pleased that it rises remarkably ("by leaps and bounds"), with large pores.
Thanks for the recipe !!!
natalla83
MISHA, hello! tell me, what consistency the dough should be? and the second question - do you think it is possible to knead the dough with a mixer?

natalla83
and how to measure 500 g of sourdough without scales?
perhaps a mug?

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