Effect of Diastatic Malt 

I have been testing the effect of diastatic malt. My previous bake came out really nice. The crust was beautifully coloured and the flavour was richer.
Here I added only 0.5% of the total flour weight, a tiny amount. And yet, the dough was uncontrollably runny.
I do not want to stay home for all the folds, so I usually do slap and fold to build the gluten at the initial stage. Or if it is a large bulk, I use the stand mixer and a short slap and fold. Today I used the stand mixer just to incorporate everything. I didn't knead the dough.
The dough was too runny. So, I had to give it many folds. One stretch and fold, followed by 5 sets of coil folds. Anyway, by the 3rd coil fold, the dough was quite strong.
With or without diastatic malt, whenever the dough is too wet to handle, I stop and let it rest. The gluten strands regroup and the dough becomes cohesive again.
80% Organic Bread and Pizza flour (11.8% protein)
10% Organic Spelt
10% Organic Unbleached Plain (10.5% protein)
All flour from Kialla Pure Foods in Australia
80% hydration
20% levain
2% salt
0.5% of total flour (including what's in the levain) diastatic malt
So, for one large batard of approx. 1kg;
400g Organic Bread and Pizza flour
50g Organic Spelt
50g Organic Unbleached Plain
400g water
100g levain
10g salt
2.8g diastatic malt. (500g flour and 50g flour in the levain.)
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