Discover the differences between Vital Wheat Gluten and Diastatic Malt Powder in sourdough baking. Learn which ingredient is best for your recipe!
Choosing the Best Dough Enhancer for Your Sourdough Bread
Have you ever wondered about the difference between adding vital wheat gluten and diastatic malt powder to your sourdough bread? This video explores how each ingredient can affect the texture and flavor of your baked goods. The creator was having trouble shaping loaves with high hydration and decided to experiment with these additions to see the results. Using a simple sourdough recipe, the ingredients are added separately and then baked together to see the effects. Whether you’re an experienced baker or just starting out, this experiment is sure to provide new insights and learning opportunities.
The goal of this baking experiment is to maintain a high hydration level in the dough while improving its strength and structure. By adding vital wheat gluten and diastatic malt powder separately to the sourdough recipe, the creator aims to see how each ingredient contributes to the final product. Through this hands-on exploration, viewers can gain a deeper understanding of how specific additions can impact the overall outcome of their bread baking process. Stay tuned to see the results of this unique baking experiment and consider trying it out in your own kitchen for a fun and educational experience.
The Ultimate Showdown: Vital Wheat Gluten vs Diastatic Malt Powder in Sourdough Baking Wars!
All right hello everyone I’m Randy and today we are going to do a Sourdough recipe test for a little while now I have been struggling to get a decent strength in my dough with a good crumb that I like and I thought that we would take some time and do some tests with some other recipes so today we are going to test so today we are going to test.
The use of diastatic malt powder and uh vital wheat gluten and how it affects our breads so I’m going to be using a 77% hydration recipe and the same proportion of ingredients for everything except for the two ingredients that we’re testing for so this is going to be 400 G of flour with 60 G.
Of starter each and 38 G of water so I’m going to get these mixed together and I’ll be back in a minute okay and I forgot to mention but I’m using King Arthur bread flour and to this one on this side we’re going to add some salt and uh 1 G of diastatic malt powder this one here and I’m just going to whisk that.
In and to this one on this side we are going to add some salt and 22 G of vital wheat gluten this is to help raise the protein content of our bread and hopefully give us a stronger dep okay that’s all mixed in we don’t need to scale anymore and I’m going to add the flour right on into the water and I went ahead.
And mixed the water and the starter in together already and in case you’re wondering it’s a 50/50 of whole wheat starter and allpurpose starter and we’re going to do the rest with our hand and I can tell this already feels quite a bit drier than the high hydration usually does so I hope that’s.
A good sign and I’m going to do the same thing over here so the purpose of The diotic Malt powder is to give us a softer crumb and a harder crust so we will see if that happens now I’m going to mix this in by.
Hand like before and this one is feeling quite a bit wetter than the other one so I think the vital weat gluten has made a pretty big difference already okay now we’re going to let these sit for 10 minutes covered and then we’ll come back and do a pre-shape okay it is now a little bit.
Later in the day and we’re going to shape our first dough this one here is the one I made with The diastatic Malt powder and we’re going to shape it into a bow all right and now this will go into the biton.
Perfect good shape and we’ll cover it in plastic and we’ll cover it with a towel and we’ll cover it with a towel and this one’s going in the fridge okay now for the one we made with vital wheat gluten I am going to shape this one into just a regular long Loaf in this kind of fited with a.
Liner and you can see this one is quite a bit less uh fluid because it is quite a a bit tighter of a dough which is what we’re going for with the wheat gluten and we’re going to just stretch it a little bit into a nice rectangle as much as we can and I’m going to do very similar.
Shape but instead of going round with it we’re going to just do a nice long loaf and this is just rice flour that I’m using I found that the rice flour Works quite a bit better than wheat flour for lining the bittins my dos don’t really get stuck like they used to another pretty good shape I think we.
Could do could be a little bit tighter there but it should be good enough for testing and same thing we’re going to cover with plastic we’re going to cover it with a towel and this one goes in the fridge too and we’ll see you tomorrow for bake time okay it is now officially time to bake my Dough’s have been in the freezer.
For a half hour and I’m going to grab them and we’ll start prepping them okay and if I recall the one in the loaf was the vital wheat gluten and we’ll put that one right here comes out nice and easy and this one here is the one with the diastatic maltt powder and you can see they come out nice and easy I always like to brush my.
Breads get the flower off of them so that we get a nice shiny brown crust so I’m going to just do that now and you can see the one that was in the bull bantin has a nice texture uh because we don’t use a liner in that one I’m thinking about taking the liner out of the loaf pan um or the loaf banit tin just so we.
Get that texture on it too but I haven’t done that yet um so we’re going to just brush all of this off um I like to brush all the flour out onto the counter and use my bench scraper to clean it up afterwards it’s a lot easier to take care of that way and I don’t like to leave it on the parchment paper um just in case it burns or catches on fire or.
Anything I don’t want to risk it okay and now I’m going to work pretty quick but we’re going to spray these we’re going to score them I’ll put them on the pan and then they’ll go in the oven for 20 minutes and for when I bake breads on an open pan I like to score them as much as possible or I like to spray them as much.
As possible I do have a pan of water in there but I get as much moisture as I can okay now we’ll slide that onto our pan and we’ll give them one more spray and to go in the oven now for 20 minutes yeah it is not time for the mid bake.
Reveal so I’m going to grab the breads out of the oven and we’ll take a look at them okay they both look like they’ve got some pretty good oven spring though the vital wheat gluten one has a lot more about this much verse this much t on the other one but we’re going to put them back in the oven now and they’re going to cook for 10.
Minutes and we’ll check back in 10 minutes okay it’s now been about 45 minutes of baking and we’re going to pull them out of the oven now the one that we made with The diastatic Malt powder is a lot shorter than the one with the vital weat gluten and more importantly the oven spring on this one is very.
Small compared to our oven spring on this one was quite a bit more um we’re going to let these cool completely and then we’ll cut them open and see what the crumbs look like so I’ll see you in a couple hours it’s the next day these sat to cool overnight and we’ve cut them open and you can see that the one with the vital.
Weat gluten rows a lot more than this one they’re both pretty equally squishy have a very similar crumb and they both taste about the same so I think in future I would probably add both ingredients to the same bread um and yeah overall I think it was a successful experiment and we got some really good bread out of it it but that’s it for now.
And I’ll see you next time bye okay it is now officially time to bake um
