Salt Sourdough

Yea, I am at it again. I found out that adding more diastatic malt to this kind of dough is a good thing. The salt can initially make the this kind of dough somewhat tough, the crust too thick and crunchy. It can be difficult to obtain a good color to the crust.

So I more than doubled the amount of diastatic malt in the dough. I also made up the first stage dough and then let it ferment five days with the extra diastatic malt. Then I made it into the final stage dough and added even more diastatic malt. I knew I was playing with fire here, because diastatic malt can make the dough break down and turn into a sticky mess with a resulting gummy crumb.

The salt inhibits the protease enzyme but it also inhibits fermentation and the conversion of sugars in the dough (amylase enzyme activity). So I thought that adding more diastatic malt would overcome that. It made a terrific loaf with a deep wonderful flavor and a nice sour. The first stage of dough had an interesting texture, it was broken down a bit, but still had the stretch of gluten in it (this was five days after mixing):

I used this dough to make the next stage dough. The first stage dough was almost 50% of the final dough weight. Both doughs were 60% hydration. I did this hydration because I knew once the initial stage dough was broken down from fermentation, it would make the final dough “feel” like a higher hydration dough. It did, here is the  last stage dough:

You could tell while handling the dough that it was more fragile than usual so I handled it gently. It handled very well. The dough was shaped and then refrigerated overnight. I baked the next morning using my regular method of roasting lid and a long preheated oven with stone. Here are the results:

I have had several failures while working on this kind of dough and adjusting the diastatic malt amounts. This batch was an exciting success and tastes terrific! Happy Baking everyone!

    northwestsourdough

    Teresa L Greenway – Sourdough bread baker, author, teacher, entrepreneur. Join my baking classes at: https://tinyurl.com/nbe3ejd

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