Comments on: Recipe for fluffy white buns using diastatic malt

By: cj

cj — Wed, 05 Jul 2023 20:39:29 +0000

In reply to Marc. Marc says the quiet part that everyone is thinking, out loud. :)

By: Marc

Marc — Sat, 17 Dec 2022 20:39:32 +0000

In reply to Marc. or google it, you'll need a scale anyway because cups don't convert to weight. It's critical to weigh out flour since every bag you buy will weight a different amount. Use a flour mill too.

By: Marc

Marc — Sat, 17 Dec 2022 20:37:41 +0000

In reply to coni. buy a scale

By: Marc

Marc — Sat, 17 Dec 2022 20:37:14 +0000

In reply to Janice. buy a scale

By: Lisa

Lisa — Wed, 16 Feb 2022 12:30:24 +0000

Should the butter be added to my stand mixer melted or just cubed and softened please?

By: Janice

Janice — Mon, 14 Sep 2020 00:33:40 +0000

Would you please supply the conversions for your recipes to Imperial measurements? Thanks very much.

By: coni

coni — Wed, 02 Sep 2020 19:49:09 +0000

Ounces please

By: Weekend Bakers

Weekend Bakers — Thu, 02 Jul 2020 07:29:32 +0000

In reply to lawson baron. Hello Lawson, Curious to know how it turns out!

By: lawson baron

lawson baron — Tue, 30 Jun 2020 16:49:21 +0000

I am going to bake these in my outdoor BBQ gas grill. I will have to keep a close eye on temperature control. I’ll let you know how they turn out.
After posting I will no excuse if I don’t bake them. I believe this is known as setting goals.

By: Weekend Bakers

Weekend Bakers — Thu, 26 Mar 2020 09:57:31 +0000

In reply to lawson baron. Thank you Lawson, we understand. We would always advice to take these 15 minutes to allow the processes to get going, also when using instant yeast. After 15 minutes you will already see transformation in the dough, the gluten have relaxed and you will be able to do a good stretch and fold to further develop the dough.

By: lawson baron

lawson baron — Sat, 21 Mar 2020 17:44:19 +0000

Correcting my first post: The Fleishman’s Quick rise label states 10 minutes for first rise. I too allow 15 minutes for first rise. It also states it will not show rising during this stage. I guess that is what makes an instant yeast different from Active Dry yeast.

Lawson…

By: lawson baron

lawson baron — Sat, 21 Mar 2020 17:08:31 +0000

Regarding the rising time after mixing and letting dough rest for 15 minutes, then forming into balls. We have Fleishman’s Quick Rise or Instant yeast here in Canada and it states on the package ” First rising time is 5 Minutes. ” Therefore A full first time is not required using instant yeast. It would be fine with Active Dry yeast.

Lawson… Ontario Region, Ontario.

By: Weekend Bakers

Weekend Bakers — Wed, 19 Feb 2020 07:18:41 +0000

In reply to Katanahamon.

Thanks for your tips and explanations. With buns we either make a preferment or use this method, not both. Cannot explain the exact science behind it taking everything into account, but the buns are better without an initial bulk not only for taste but also structure and fluffiness.
We also use vitamin C as a bread enhancer and show and explain the workings a bit in this recipe:
www.weekendbakery.com/posts…wich-loaf/

Thank you again for your knowledge and enthusiasm.

By: Katanahamon

Katanahamon — Thu, 13 Feb 2020 20:47:15 +0000

Wouldn’t these have more flavor if there was an initial bulk proofing before the shaping? Or does the diastatic malt limit the amount of rise time by converting the starches to available food for the yeast to consume quicker than if the diastatic malt were not present? (In beer brewing, diastatic potential refers to a grain’s enzymatic potential to convert not only its own but other grains’ starches to fermentable sugars. Without these enzymes, the sugars would stay locked up and unusable. The “mash” is pouring hot water of a certain temperature over the malted barley, which activates these diastatic enzymes to start unlocking the sugars. By manipulating rising temperatures and times, the brewer can alter the flavor profile of a “wort,” or sugary liquid, because certain temperatures favor certain enzymes which in turn unlock certain sugars. Lower temperatures favor the formation of more easily fermentable sugars, for a more highly attenuated or drier beer, higher temperatures produce more sugars that resist the fermentation process which leaves them in the final beer, a sweeter tasting beer. Thats your crash course in brewing..no different really than bread baking..!) That gives you an idea of what “diastatic” means..

By: Katanahamon

Katanahamon — Thu, 13 Feb 2020 20:26:08 +0000

I have a tip..for buns I want soft, I put the flour in the mixer with the softened butter, or even olive oil, cover with a towel, and let the mixer really beat the oil into the flour thoroughly. Increase the speed and let the towel keep the dust down. I think the oil having a chance to bind with the flour first interrupts gluten formation and makes a softer final product. I’ve also started adding a half teaspoon or full teaspoon of vitamin c powder, ascorbic acid to certain doughs, it seems to give a fuller, more consistent rise.

By: Weekend Bakers

Weekend Bakers — Mon, 14 Jan 2019 17:51:28 +0000

In reply to Chris.

Hi Chris,
Thank you so much for your thoughts on the recipe. Very happy to read it was such a success. Baking is in the details and making it your own always takes some effort to get it just right, but the rewards are great!

Enjoy your loaf and roll baking!

By: Chris

Chris — Sat, 12 Jan 2019 15:34:13 +0000

My god. I split this into a small loaf and 6 rolls. Best bread I have ever made. Thanks for sharing. Spent time on the details to get dough just right, but brilliant. Worth the effort.

By: Weekend Bakers

Weekend Bakers — Thu, 28 Jun 2018 06:24:33 +0000

In reply to Nick (again). Thank you Nick for letting us know and sharing your experience. Milk powder can indeed work as a bread enhancer / tenderizer and the milk sugars can also enhance browning (caramelization).

By: Nick (again)

Nick (again) — Fri, 22 Jun 2018 17:38:55 +0000

In reply to Nick. I do the same with krentenbollen. . .

By: Nick

Nick — Fri, 22 Jun 2018 17:37:55 +0000

I have found that adding a teaspoon of non-fat or full fat powdered milk to this recipe makes them nice and soft.