Tuesday, September 28, 2010

Bread Baking Buddies : Brunkans Langa





This month's Babe, Gorel of Grain Doe chose a bread made in a Stockholm's bakery which usually is baked in a very long loaf.
The bread is made with a sourdough made with Graham flour and Muscovado sugar.



I really fell in love with this wonderful loaf, I usually eat my bread for breakfast spread with some jam but this was so good it didn't need any jam. Even Andrea who is not so into bread loved it particularly, what can I tell you more ? Go and bake it !
I already own a sourdough starter so I just fed it with graham flour three days before baking but I didn't find the real flour so I just made it following Gorel's recipe.

RECIPE
Graham flour* sourdough:

Day 1, morning:
Mix 60g/100 ml/0,42 cups graham flour
with 120 g/120 ml/0,5 cups water.
Cover with cling film and leave at room temp.

Day 1, evening:
Add 60g/100 ml/0,42 cups graham flour and
60 g/60 ml/0,25 cups water.
Mix, cover with cling film and leave at room temp.

Day 2, morning:
Add 60g/100 ml/0,42 cups graham flour and
60 g/60 ml/0,25 cups water.
Mix. By now, the sourdough should be a little active (bubbly). If not, add a teaspoon of honey, some freshly grated apple or a teaspoon of natural yoghurt. Leave at room temp.

Day 3, morning:
Feed the sourdough with 60g/100 ml/0,42 cups graham flour and 60 g/60 ml/0,25 cups water.
Mix, cover with cling film and put in fridge.

Day 4
By now, the sourdough should be ready to use. If you don’t want to use it right away, you can keep in the fridge if you feed it as above a couple of times/week.

*Graham flour can’t be found everywhere. If you want to recreate an exact substitute, here’s what to do, according to Wikipedia:

Graham flour is not available in all countries. A fully correct substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass. For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.

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Brunkans långa
The long (tall?) loaf of Brunkebergs bageri
2 large loaves
Ingredients
600 g/600 ml/2,5 cups water
1125 g/2,48 lb high-protein wheat flour
375 g/13,2 oz graham sourdough (see above)
20 g/0,7 oz fresh yeast
150 g/5,3 oz dark muscovado sugar
25 g/0,88 oz honey
30 g/1 oz sea salt


Day 1
Mix all ingredients except the salt. Work the dough in a stand mixer for 10 minutes or by hand for 20. Add the salt. Knead the dough for 5 minutes more. Put the dough in a oiled, plastic box and put the lid on. Leave the dough for 30 minutes.

After 30 minutes: fold one side of the dough against the centre of the dough, then fold the other end inwards, finally turn the whole dough so that the bottom side is facing down. Put the plastic box with the dough in the fridge and let it rise over night.

Day 2
Set the oven temp to 250 C/480 F. Leave the baking stone in if you use one.

Pour out the dough on a floured table top and divide it lengthwise with a sharp knife. Put the dough halves on a sheet covered with parchment paper and place another parchment paper or a towel on top. I dusted them with some flour at this point. When the oven is ready, put in the sheet or shove the parchment paper with the loaves onto the baking stone. Put a small tin with 3-4 ice cubes at the bottom of the oven. (The water releases slowly which is supposed to be better.) Lower the oven temp. to
175 C/350 F immediately after you have put in the loaves.
After 20 minutes, open the oven door and let out excess steam.

Bake for 35 minutes or until the loaves have reached an inner temp of 98 C/208 F.

Let cool on wire.


Ciao a tutti cari panificatori con lievito madre, questa settimana per il Sourdough baking Wednesday di Zucchero & Cannella vi propongo un pane fantastico dal sapore leggermente dolce che per la prima colazione è ideale. Il procedimento è un po' lungo ma ne vale proprio la pena.. il problema è che non ce la faccio a tradurre la ricetta di Gorel spero che vi accontenterete del traduttore, se non funziona traduco la ricetta fatemelo sapere !

8 comments:

elra said...

Such a beautiful bread Natalia, the process seems long, but it all worth it !

görel said...

Your loaf looks perfect, and I'm so happy you and your husband liked it! Hope your kids did too! A buddy badge is on its way to you.

Elizabeth said...

Your bread looks beautiful, Natalia! I wonder who could NOT fall in love with this bread. It's really wonderful, isn't it?

I hope your Italian friends will be able to make it too. (Alas, my Italian isn't good enough to translate the recipe.)

Ivy said...

Wow, Natalia your bread making skills are amazing. Is this the flour they use to make Graham crackers? I can imagine how wonderful this bread must be.

Rosa's Yummy Yums said...

A lovely bread! Very healthy.

Cheers,

Rosa

MMM said...

ma che bontà!! te la rubo questa ricettina =)
vienici a trovare su
www.modemuffins.blogspot.com
baci!!

hobby baker said...

Beautiful loaf! I loved the way this one turned out too. ☺

Natashya KitchenPuppies said...

Wonderful! So glad everyone loved it. We loved it too. Great baking with you Natalia!