I have being having success with making bread with a poolish that
rises over night, and with long rises during the day.... Lots of
flavor... and nice strong chewy dough, with good variable hole crumb
structure. This seems to work best with bread flours that have
amylase added (eg Roger's bread flour). I think this is because the
amylase enzymes produce sugars for the long rises.
I would now like to go to whole grain and/or organic flours, but none
of these have amylase added. How much diastatic malt (amylase) do I
need to add to a hard red winter wheat to make it a good bread flour
for long rises??? I have some Alberta Red Winter Wheat, and Red
Spring Wheat that I would like to try with adding malt to... Does
anybody know how much malt to add. Do I need to add gluten??
Is Bob's Red Mill a good source for active diastatic malted barely? I
have some of their malt, but am not sure if it has active amylase enzymes.
Regards,
Dave