Author Topic: DME in Bread  (Read 3616 times)

Offline skyler

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DME in Bread
« on: May 17, 2012, 11:46:59 PM »
Hey, has anyone tried using DME in place of sugar in bread? Does it do anything?

Offline The Professor

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Re: DME in Bread
« Reply #1 on: May 18, 2012, 08:00:59 AM »
I routinely use DME in my breads (as do many bakeries).  It basically replaces any other sugars, and adds a nice rich character to the bread.

Many of the best Italian breads that come out of the classic, century old brick oven bakeries in Brooklyn, NY use DME or LME in their dough. 
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Offline morticaixavier

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Re: DME in Bread
« Reply #2 on: May 18, 2012, 08:24:25 AM »
The King Arthur AP flour actually contains a portion of malted barley flour. It's part of what makes it so good. barley malt sugars is yeasts very favorite food as far as I can see.

Offline denny

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Re: DME in Bread
« Reply #3 on: May 18, 2012, 09:36:35 AM »
Haven't tried it in bread, but I make a killer chocolate cake using it.
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Offline morticaixavier

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Re: DME in Bread
« Reply #4 on: May 18, 2012, 09:47:28 AM »
Haven't tried it in bread, but I make a killer chocolate cake using it.
that reminds me, the other day I replaced about half the powdered sugar in my coco mix with dme and it's really nice, kinda like ovaltine

Offline dbarber

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Re: DME in Bread
« Reply #5 on: May 18, 2012, 11:07:55 AM »
Haven't tried it in bread, but I make a killer chocolate cake using it.

Care to share the recipe Denny?
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Offline denny

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DME in Bread
« Reply #6 on: May 18, 2012, 11:27:32 AM »
I may have already posted it in the food section.  If not, I'll do it later today.


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Offline dbarber

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Re: DME in Bread
« Reply #7 on: May 18, 2012, 11:48:23 AM »
I may have already posted it in the food section.  If not, I'll do it later today.


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Found it.  Thanks Denny.

http://www.homebrewersassociation.org/forum/index.php?topic=30.msg46#msg46

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Offline Alewyfe

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Re: DME in Bread
« Reply #8 on: June 03, 2012, 10:21:01 AM »
DME is great in bread as well as ground malt, soaked malt, flaked grains...practically anything you use in your brewing works great in bread.

When batch sparging, the gravity is usually pretty high on the final runnings, so I continue to sparge with a bit more water, catch the run off separately, then boil it down to make a nice rich wort which goes in place of some of the water in my bread recipes. Cheaper than using DME or LME...why throw those delicious sugars away.


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