New, here, greetings all.
I know malt powder is used in baking, but I thought it would be interesting to use gristed (cracked for brewing) malted wheat (this instead of barley because it is typical of malted barley to include the husks to aid in the brewing process). Malted rye also could be used as it also typically does not contain husks.
Anyway, only been backing for a year and I have tried it twice with less than optimum results - a gooey uncooked texture even though the internal temp was over 195f.
Thoughts? I’m guessing I’m traying to add too much, the bread I am attempting is a basic rye with 20% course ground rye flour, 70% unbleached bread flour and 10% of the cracked wheat flour.
My thoughts is that the % of malted product is too high adding too much maltose (sugar) or perhaps I should make this more of a prefermented dough, or at least extend the initial rise or perhaps do it twice
Thanks in advace