Just a little color · Crust & Crumb Academy

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Just a little color

For a little extra color for my market white loaf, I added a teaspoon of diastatic malt powder to this dough, and look at what it does to the crust.

Diastatic malt powder is dried, sprouted grain that’s been milled into a fine powder. It’s loaded with active enzymes, specifically amylase, that break down starches into simple sugars during fermentation and baking. More available sugar means more fuel for the Maillard reaction. That’s the browning process that gives your crust that deep, caramelized color you see here.

https://pantry.bakinggreatbread.com/recipes/henrys-market-day-white?utm_source=skool&utm_medium=community&utm_campaign=recipe-share

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