Sunday, September 2, 2012

Malt Grain Wild Yeast Sourdough

I get malt grains from Shiggy who is  one of brewer in Wellington, has just started craft beer business. 

I often bake sourdough with used malt grain. In the brewing process, at the stage of mashing in malt get mixed up with the warm water, which activates the enzyme in the husk and the enzyme brakes down the starch contained in the malt to sugar.

The malt I got is already cooked and quite sweet. I found sweet malt juice in the container. Of cause, I add it in the dough. But I got an idea. "Can I make wild-yeast naturally from this used malt grain???"
It is sweet enough to ferment by itself. I put some malt grains into a jar, and  add water. I left it at room temperature for 1 week....

Wow, it was starting bubbling!!!!

Then, I tried to make sourdough starter.

Sourdough starter
50g white bread four and 50cc malt grain yeast water
proof it for 12hours

50g white bread flour and 50cc water
proof it for 12hours

I added malt grain into the dough.  The loaf contains lots of dietary fiber and vitamin B1.
Then, let's make  sourdough!!!!

Malt Grain Wild Yeast Sourdough
400g White bread flour
10g Salt
100g Malt grain
150g Water
200g of Sourdough starter

1. In a mixing bowl, combine flour and salt together. Then add malt grain, sourdough starter and water. Combine with your finger.  Now, you need to control water. If the dough is too sticky, add more flour. Just combine well, then cover with plastic wrap.

2. Leave it at room temperature for 3hours. Fold the dough...1st-fold. After 6hours, fold the dough...2nd-fold. Totally proof it 9-12 hours depends on the temperature.

3. On the well-floured counter, pour the dough gently. Divide it into 2. Pre-shape them into rough balls. Let rest them for 20 minutes with cover.

4. Shape them into batard shape.
Gently transfer the dough on the floured cloth. Fold the cloth in the center to avoid to stick them each other.

5. Cover and proof them for 1h30minutes - 2hours till it becomes double size.

6. Preheat oven at 230℃ with a baking tray.

7. Take out the baking tray from the oven, and sprinkle flour.
Transfer the dough on the baking tray. Score them with the sharp knife.

8. Bake them 220 ℃ with steam for  10minutes, 200℃ for 15minutes, 180℃ for 10minutes.

9. Cool them on the wire rack.

It is placed at Yeastspoting.

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