910g bread flour
80g spelt flour
10g diastatic malt powder
750g water
300g starter
20g salt
Combine water and starter, then flours and salt. Stretch and folds every hour for 3 hours. Total bulk 6 hours. Shape and rest in fridge overnight. Baked in preheated DO @ 450 for 20 minutes, then 400 for 40.
by gaborszabo1969
6 Comments
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I’m just learning ,however, what’s the malt powder do? I’m intrigued. Is it for flavor? Because if so, I need to try this!
Loaf looks delicious 🤤 amazing work
That’s a nice looking crumb. What does the malt do for you?
Is this the recipe for two loaves?
more like, what camera/editing are you using? the colors are bursting like I’m on shrooms
Is 300g starter a typo?