Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Baking
Sourdough Malt Bread
Fragrant homemade sourdough bread with scalded malt, which requires long fermentation and is baked with steam to achieve a crispy crust.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix the levain ingredients and let ferment for 10-14 hours until ripe.
2
Pour boiling water over the malt, mix thoroughly, and let cool.
3
Combine all ingredients except the salt, and mix into a rough dough. Add the salt and knead until smooth.
4
Leave the dough to bulk ferment for 3-5 hours at room temperature, performing 1 stretch and fold after an hour.
5
Shape the dough into a boule in a banneton or a loaf pan.
6
Place in the refrigerator for a 14-20 hour cold retard.
7
Bake for 15 minutes with steam at 230°C in a preheated oven (loading temperature 250°C), then for another 20 minutes without steam at 180°C.
Comments
Log in to leave a comment.
No comments yet. Be the first!