Malted Wheat Treat

MAKES: 1 large or two small loaves

INGREDIENTS:

• 420g brown flour* ( 3 cups) (*For brown flour mix half organic wholemeal brown with half organic white flour)
• 125g starter ( ½ cup)
• 260g water ( 1 & 1/8 cup)
• 9g salt ( 1½ tsp)
• 80g malted wheat flakes ( 1 cup)
• 40g barley malt ( 2 Tbsp)

INSTRUCTIONS:

STEP 1: MIXING THE INGREDIENTS  

1. Weigh the flour, wheat flakes, salt, and bran flakes into a bowl and stir them.
2. Measure warm water (40°C – 104F) precisely. 1ml water = 1g water (1oz = 1floz). Add barley malt to the water and stir until it melts. Add the water to the flour mix.
3. Take the required amount of starter out of the fridge. Ensure it is active and bubbly. Test it by dropping a small portion into water—it should float. If not, allow it to rest for a couple more hours in the fridge.
4. Measure the starter and add it to the ingredients in the bowl. Mix everything well until the water is absorbed. Take the dough out and perform five rock and rolls until smooth.
5. Check the temperature with a food probe thermometer. The ideal range is between 27°C – 80°F and 30°C – 86°F. Let the dough rest for around ten minutes while you wash your hands and clear everything. Perform another five rock and rolls, chafe the dough, place it in a bowl, cover with a plate or plastic bag, and put it on the highest shelf of the fridge. Aim for a final dough temperature of 10°C – 50°F.
6. After using the starter for this recipe, replenish it with the same amount. If you bake only one loaf a week, you don’t need to keep more than 400g of starter in the fridge.

STEP 2: REFRIGERATING AND ROCK & ROLLING 

1. After a minimum of 24 hours (ideally 36 hours), remove the dough from the fridge and take it out of the bowl. Measure the dough temperature—it should be around 10°C – 50°F. If using a banneton, sprinkle it with rice flour.
2. Roll the dough up, ensuring it is smooth on top and tight. Cover the dough in rice flour and place it right side up in an oiled tin or upside down in a rice-flour-sprinkled banneton.
3. Put the tin or banneton in a plastic bag and return it to the fridge.

STEP 3: BAKING 

1. After 12-14 hours, preheat the oven for 11 minutes at 240°C / 464°F or as hot as possible.
2. Take the risen dough out of the fridge and check if it’s ready for baking. It should have risen by at least a third of the original size. Press the dough with your finger in various places. If it springs back immediately, it needs more time. If it springs halfway and feels puffy, it’s ready.
3. If the dough has been rising in a banneton or bowl, turn it onto a baking tray. The dough should be soft and airy.
4. Decorate and score the dough as desired. Place it in the hot oven.
5. The baking time depends on the dough and loaf size. A large 800g / 1lb 12oz dough weight will take 30-35 minutes. Larger loaves require longer and slower baking. Halfway through, reduce the oven temperature to around 210°C / 410°F and rotate the loaves for even browning.
6. To check if the bread is baked, ensure it is browned all over, test the crispness of the crust, and tap the bottom to see if it sounds hollow. The loaf will weigh 10% to 20% lighter when baked. Remember that bread continues cooking for a while after removing from the oven.
7. Place the baked bread on a wire rack to cool.

NOTE:

• This recipe is for 36 hour bread, but you can experiment with timings to see what type of bread you like best. Shorter times give a softer crumb and milder taste. Longer times give a more resilient crumb and a stronger taste. You can do 48 hours, 60 hours all the way up to 96 hours or more. It is good to do the timing in 12 hour increments so that it is either morning or evening, and probably more convenient for you.

TIP:

• If you want to make enough mix for three large loaves, just treble the quantities. If you mix the dough on the Monday morning, you will be able to bake your breads on Wednesday, Thursday and Friday morning. Each day your bread will be tastier and tastier. Try for yourself!

SCHEDULE EXAMPLE:

• Do Step 1 in the morning, let’s say Monday morning (3 minutes hands on).
• Then Tuesday evening, some 36 hours later, do Step 2 (1 minute hands on).
• Bake on Wednesday morning, straight from the fridge.