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Hello all,
I finally decided to give it a try and used malt to make some Altamura bread.
I kneaded a dough made with white flour/durum wheat semolina at an approximate ratio 4/1. I added dry yeast. After a primary fermentation of a few hours, I prepared the final dough to which I alternatively added a) 20L crystal malt or b) dry malt extract. For those of you who don't homebrew, the two are completely different despite the word "malt". Also, 20 L refers to the "darkness".
The results were really astonishing: in both cases I managed to reproduce flavors that I have never been able to obtain.
Perhaps a darker crystal malt (40 or 60 L) would be better.
I take the liberty to encourage everyone to experiment with brewing malt.
Regards
Massimo

Hi Massimo,
I am a very small homebrewer and certainly will have a go using malt as you suggest.
Try and make this bread the "no knead method"
Personally I make most of my bread this way now. It's a bit heavier but that's what I prefer.
Experiment with adding some seeds, oil etc.
Regards,
Jan.
Brisbane.

Using malts in breads is a wonderful thing.
My bakery apprenticeship involved making Italian style breads using Malt.
This was used to enhance the flavor of the bread.
Making a loaf today without malt seems like the loaf is naked without it.
It gives a wonderful aroma and long aftertaste.
Just don't over do it. Keep it light.

Hi Minki,
You wrote about keeping the malt light, can you give us some quantities as what you think of as the best combination.
Regards,
Jan. Brisbane.

We used to use Malt flours and liquid malts in our breads. My recipes are for massive qty's 130kg's flour. Try using small amounts...start from .5% to flour weight and work your way up to suit your flavor. Don't go more than 2%. But I have heard of some recipes using up to
8%. Just remember, liquid malt is very sticky and very black.... and awful to clean up when it spills.

Here are some links I just Googled. Lots of info on the net.

http://artisanbreadbaking.com/flour/malts
http://www.wisegeek.com/what-is-malt-extract.htm
http://www.thefreshloaf.com/node/12093/malt-extract
http://www.wisegeek.com/what-is-malt-powder.htm
http://bakerybits.co.uk/Dried-Malt-Extr ... 78640.aspx
http://www.dryit.com/diastaticmalt.html

You will love the taste.
Hope this helps.

some other info...
barley malt syrup = barley syrup = malt syrup = dark malt syrup = malted cereal syrup = extract of malted barley Notes: This tastes a bit like molasses, and it's not as sweet as sugar or honey. It's mostly used to make beer, but it's also used to make breads or other baked goods. Substitutes: molasses (1 cup barley malt syrup = 2/3 cup molasses) OR rice bran syrup (1 cup barley malt syrup = 4/3 rice bran syrup) OR maple syrup