Thank you Lesley! So great you had such good results with Stefano’s recipe and you made a 100% true sourdough loaf.

Hi Jeanette,
We also have a post on how to make your own diastatic malt.
www.weekendbakery.com/posts…atic-malt/

Thank you so much Stefano.
I think I’ll make this for Easter. It is a special day so I’ll make a special bread.
I follow you on Instagram so I’ll let you how I do.
Please stay safe and well. Blessings to you and yours 😉

Dear Jeanette,

the process you describe is correct. If the started doubles in volume is fine. The final dough temperature is 23-24°C so I think we are in the 75-77F range. I don’t toast the walnuts, I love the colour they give to bread. I think that if you toast them that “colour transfer” won’t happen because you remove the moist from them in the first place. About cold fermentation, I usually bake my loaves directly without cold proving. But I think you can shape your loaves, wait 30 minutes and then transfer to the fridge for 12 hours or so. Then bake directly fridge-to-oven.

Happy baking,

Stefano

Hi Jeanette,

barley malt extract can be added to the recipe, but the purpose of it, compared to the barley malted flour is different. The latter, called also diastatic malt, is used to promote a strong rise, great texture, and lovely brown crust. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Add only a small amount, ½ to 1 teaspoon per 3 cups of flour. The former, on the other hand, helps giving the bread a darker color, and it has more or less the same effect as adding a spoon of sugar to the dough. I think you can add a teaspoon to the dough.

Happy baking,

Stefano

Dear Christine,

the “open crumb” is not the same every time, there are a lot of different factors impacting it. It could be the room temperature (remember that 2-3 degrees difference can extend-reduce the duration of the fermentation by hours). Also the strength of your starter can influence the crumb.

To answer your question about the fermentation, I find the method suggested by weekend bakery very good: “…when you think your loaf has risen enough, use your finger to carefully make a very small dent in the dough. If the dent remains, the bread is ready to bake, if the indentation totally disappears, the dough needs a little bit more time.”

Happy baking,

Stefano

I made this today and was so pleased with the result! Delicious bread and amazing crust. Mine however did not develop the interior holes like yours. During the final fermentation (2 hours) the dough was puffy, but it didn’t increase in size even by a third. Should I have allowed it to rise until it doubled?

Ciao,

Christine

Hello Elizabeth,

Poolish is a preferment where you mix one part flour and one part water with a small amount of sourdough starter, resulting in a fairly wet sponge that is left to ferment for 6 to 16 hours. The fermentation time depends on how much yeast you are adding, and the ambient temperature. I let it ferment for 12 hours.

Happy baking

Stefano

Thank you!

Happy baking

Stefano

Nice baking from Brazil

Hi Liana,

You are right, 100 g in total.

Happy baking,

Stefano

Hello Julia,
Maybe Stefano can find the time to share his. In the meantime we can point you to our method and page with instructions:
www.weekendbakery.com/posts…asy-steps/

Enjoy your sourdough baking!
Ed & Marieke
Weekend Bakers

Hello Walt,

sorry for the late reply. As perfectly pointed out by Weekend Bakery team, diastatic malt powder contains sugar breaking active enzymes (mainly amylase). The amylase enzyme in diastatic malt powder breaks down starches into sugars, thus helping with rise, crust and crumb texture. It is completely optional though.

Happy baking,

Stefano

Hello Walt,
Hope Stefano has the opportunity to answer your question. But what barley and wheat malt contributes in bread baking and how you can make it yourself you can discover in our posting here:
www.weekendbakery.com/posts…atic-malt/
In general malt promote a strong rise, great texture, and lovely brown crust. We can also tell you, if you do not have it or don’t want to make it, you can make the recipe without it and still get a good loaf.

Greetings,
Weekend Bakery