Mastering the Art of Malted Milk Sourdough: A Step-by-Step Guide

Welcome to the World of Malted Milk Sourdough

Are you ready to elevate your sourdough game? This tutorial will guide you through creating a beautifully soft malted milk sourdough loaf that's perfect for sandwiches and more. The star ingredients—malted barley, milk, and honey—create a flavor profile that's simply unforgettable.

Preparing Your Leaven

Start your sourdough journey by mixing your leaven the evening before baking. Mix 80g of room temperature water with 80g of strong bread flour and 8g of sourdough starter. This mixture will ferment overnight, creating the perfect base for your dough.

Key Tips for Leaven

• Use 10% starter to the weight of the flour for optimal fermentation.
• Keep the leaven at around 25°C overnight for best results.

Mixing the Main Dough

Once your leaven is ready, it’s time to mix the main dough. Combine 319g of cold whole milk, 10g of salt, 48g of whole wheat flour, and 24g of non-diastatic malted barley. Add 143g of your bubbly leaven and 24g of honey for sweetness.

Why Non-Diastatic Malted Barley?

This type of barley is used for flavor and color, not as a bread improver. You can grind your own or purchase it online.

Shaping and Baking Your Loaf

After mixing, allow the dough to rest and develop. Once it's ready, shape it and place it in a well-oiled tin. Let it proof until it rises just below the rim of the tin before refrigerating it overnight. The next morning, bake at 200°C for 40 minutes, ensuring a beautifully deep color and rich flavor.

Baking Tips

• Check for surface bubbles before baking and gently pop them if necessary.
• Use an inverted baking tray to protect the dough from direct heat initially.

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Key Takeaways

• Use a recipe calculator for precise measurements and adjustments.
• Non-diastatic malted barley adds unique flavor without altering dough structure.
• Adjust hydration based on your flour’s absorption capacity.

FAQs

What is the purpose of non-diastatic malted barley?

It's used for flavor and color rather than as a bread improver.

Can I skip the dough stretching step?

Yes, especially if you're short on time. The dough will still produce a great loaf.

Why is my dough sticky?

Different flours absorb moisture differently. Adjust hydration as needed.

Explore More

Also read our companion article for more tips on perfecting your sourdough technique.

Join our 30-Day Sourdough Challenge to master these techniques!

For more detailed instructions, watch the original video on YouTube.