The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This time it"s Bermaline bread

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qahtan's picture
qahtan

This time it"s Bermaline bread

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 the name is not do good on this one.q
qahtan's picture
qahtan

BBermaline photo tberm.jpg    qahtan

qahtan's picture
qahtan

Bermaline is not the easiest to bake, it.s flat on top and bottom..

 

 any one here ever made it..........

The only place I could ever buy it was in Selfridges, London, UK. and this was many years ago....qahtan

clazar123's picture
clazar123

http://www.kitchencookingrecipes.com/forum/bread-recipe-forum/247560-bermalene-bermaline-loaf.html

This is an industrial sized recipe but can probably be scaled. I'm not sure if Bermaline malt extract is unique or similar to what is available these days.The recipe is from 1939.

Why does the loaf come out so flat? The flatness  is reminding me of the gluten free loaves I have been working with lately but the crumb texture (I found pics on the web) almost looks like a sandwich loaf. Interesting looking bread.

qahtan's picture
qahtan

Thanks, I was hoping for a more uptodate version. or a recipe that some one has made.

. It has to be made flat so that the name Bermaline comes out side side up.

Every time my mum went to London she would bring me back a loaf.. yum.  qahtan

plevee's picture
plevee

Hi Qatan. I've been trying to make this bread too - another expat Brit.

The closest I've got is using an imported English granary mix I got from Paneformaggio in Vancouver, BC. This is a very nice mix of coarse malted grains and malted flour and from the instructions I got was supposed to be used as ~25% of the flour mix. The flavour has been very good, but I've found the dough getting very sticky as I knead it, as if there is some kind of enzymatic degradation of the gluten.

This might be because I'm baking sourdough, with a fairly long autolyse and retard. I have tried some manoevres to inactivate the enzyme by dry heating the malt mix or by using hot water on it. Neither has helped and the porridge from the hot water was too big a percentage of the whole & didn't help the texture.

I am planning to try a straight dough recipe such as Paneformaggio probably use but haven't got round to it yet.

Great to see you back. Your baking is awe-inspiring.  Patsy

 

rover the moon's picture
rover the moon

 

  Hi

   Just a quick note re your Granary.

      The malt doesn't like to be to warm or over mixed. That sounds like your problem and I would go for overmixed .

  Final dough temp should be 27-28 oc 

  Any help just ask

    paul

qahtan's picture
qahtan

Hi Luvvie... thanks for the info.........qahtan

qahtan's picture
qahtan

OK, where are you from??????

I did\t try Bemalene with sourdough because

1/   I don't think here was sourdough back in the early days of Bermalene.

2/  I never have any luck with sourdough

 Do you have Bermalene pans. do yo have a job as to how much dough into pan. 

  thank you for the compliment.................................qahtan