Hi there,
Was just looking at the version 5 of Benjamin Johnsons Brioche Burger Buns and something caught my eye.
The recipe calls for 50g of diastatic malt powder to be used which equates to 3% of the total formula.
Ordinarily one would only have around 0.5% of the total weight of the bread formula being diastatic malt powder as that is all that is required and using more can result in significant negative effects. The most noticeable is a stickiness in the final product due to the enzymes working too effectively on the flour.
In this case I believe substituting the 50g of diastatic malt powder with 8.25g would improve the dough and may help alleviate the "greasiness" Benjamin mentioned in his last post as the dough would more readily hold onto the fat.
I'm not sure if this project is still active, if not I hope it may help some others attempting to carry on the quest he started.
All the best.
