Malt Products Corporation

800.526.0180

International Molasses
Malt Products Corporation
 
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A European staple, hearth bread is high in complex carbohydrates, low in fat and an excellent source of vitamins, minerals and fiber. They're veritable health foods with fantastic taste appeal.

Some bakers, however, resist baking hearth breads because these breads must hold up to higher scrutiny than pan breads. Beyond flavor and freshness hearth breads are judged by their volume, symmetry, crust color, crust crispness, bread and shred, grain, texture, aroma and mouthfeel.

Hearth bread baking experts agree that adding malt to your formula will contribute greatly to baking success. Tests against hearth breads made with added sugar or added shortening or egg white or non-fat dry mild demonstrate that malt alone improves hearth bread's

  • flavor
  • freshness
  • volume
  • symmetry
  • crust color
  • baking evenness
  • break and shred
  • grain

Malt also supplies maltose for increased yeast activity and browning reaction. It also allows for greater tolerance in formulation, mixing and bake conditions.

What does it take to create the perfect hearth bread? Certainly your skill and the quality of your ingredients are crucial. In addition, use a good high protein flour, malt, salt and yeast. Give minimum fermentation time before dividing, maximum proof and have a good, steam-equipped, hearth oven - a successful formula for increasing sales!

TYPICAL HEARTH BREAD FORMULAS

STRAIGHT DOUGH
 Ingredients Lbs.
Flour (high Gluten)
100
Water
63
Yeast
3
Salt
2
Sugar
2
Mineral Yeast Food
0.5
Liquid Non-diastatic Malt
2
Ascorbic Acid Solution
(3 ml.)


SPONGE AND DOUGH
Ingredients  Lbs.
Sponge:
 
Flour (High Gluten)
60
Water
35
Yeast
2.5
Mineral Yeast Food
0.5
Dough:  
Flour (High Gluten)
40
Water
23
Yeast
0.5
Salt
2
Sugar
2
Liquid Non-diastatic Malt
2
Ascorbic Acid Solution
(2.2 ml.)


LIQUID FERMENT (50% Flour Brew)
 Ingredients  Lbs.
Brew:  
Flour (High Gluten)
50
Water
58
Yeast
3
Mineral Yeast Food
2.5
Dough:  
Flour (High Gluten)
50
Sugar
2
Liquid Non-diastatic Malt
2
Salt
2
Ascorbic Acid Solution
(2.2 ml.)


NO-TIME DOUGH
 Ingredients  Lbs.
Flour (High Gluten)
100
Water
63
Yeast
4
Salt
2
Sugar
2
Liquid Non-diastatic Malt
2.5
No-Time Dough Concentrate
2

Notes: Above Formulas have been tested, but test doughs are recommended to check procedures and equipment.

  • Ascorbic Acid Solution is made using one tablet of 30 ppm ascorbic acid in 500 ml. water.
  • Dry Non-diastatic Malt can be substituted for Liquid Malt on pound-for-pound basis.
  • Allow minimum floor time before dividing.
  • Give maximum proof time, but do not overproof.
  • Use high volume of oven steam for the first two minutes of the bake.
  • Total bake time about 23 minutes at 425 degrees F.
  • Use good make-up technique for best symmetry and grain.
 
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