Malt, malt preparations - use in bakery

[Lerele]

Lerele, it is light unfermented, the taste is different from the dark, not so pronounced in rye. To put it very roughly, it is like green (unfermented) tea and black (fermented) tea. And my fermented malt flies ... as if not by a kilogram a month, but I make kvass all the time and a lot, but it doesn't cost much for bread ..

[Lerele]

Lerele, listen, where do you buy it and what is "it" called? Backmalz?
For taste, I now often add barley malt to bread in the form of a thick syrup (Gerstenmalz, in any "bio" store), instead of honey and as a substitute for part of sugar. I have not seen other options live anywhere, only on the Internet ...

[Franky]

FrankyDoes barley malt give us the taste of black bread we are used to?
I can't find anything: girl_red: Shop still life products in Dutch. in which I am weak, to put it mildly

white malt is included in the recipe for Riga bread.

Well, that's how it was said in the first message itself - this is such a shade of taste. Very tasty, but black rye bread still "sounds" a little differently

[Mirabel]

Mirabel, I buy this one:
🔗

[Franky]

Franky, Thank you very much! I will definitely order.
🔗
Or maybe this is the same malt extract?

[Mirabel]

Mirabel, I think it's about the same. But I see that the same seller also has Backmalz (barley malt) and Roggenmalz (rye malt) - just for baking. It might be interesting.

[Franky]

Franky, Buy a bunch of everything for complete happiness?

Franky, Buy everything for complete happiness

if after that complete happiness comes, then of course

[Franky]

Franky,

A question for the owners of the Moulinex bread maker: barley malt is indicated in the rye bread recipe. Who baked such bread, in what form should the malt be - powder or liquid extract of barley malt?

Both are good
Liquid extract - 1-2 tbsp. l. 400-500 grams of flour, dissolve the extract in the liquid contained in the recipe.
It is advisable to pre-brew dry malt with boiling water, and then into the dough when kneading.

And look at the recipes with malt on the forum, they are - and bake for them

Thanks for the answer!

tell me what is better to use malt or its extract?

Natural malt, of course!

[Admin]

Admin, and what do you think, is it possible to combine malt (brewing with spices) with dough in one container? How to carry out these two processes (saccharification of rye flour) and cooking dough together? Would the malt be in the dough? And is it possible to use dark beer instead of hot water for steaming malt? And how does the presence of sugar or honey in the malt brewing affect this process?
Fermented rye malt, though not dark enough (I add another tablespoon of dry chicory powder for the color of the bread)

If you have a desire to mix everything in one pan - go for it! It is advisable to first familiarize yourself with the ingredients that will be used in the test. And at the same time with the technology of baking bread, the quality of the bread will depend on this.

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

I will add my "5 kopecks" about honey, as a beekeeper baker, if honey heats up above + 36 + 40 degrees, then its properties practically do not differ from sugar, at lower temperatures, its enzymes remain alive in honey, but the process of fermentation with honey is very difficult fast, for example, for rye gingerbread, it is recommended to keep the mixture of honey + flour cool for at least 2-3 weeks.So for short periods of time, besides the aroma, honey is unlikely to give you anything