The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Overcast sky, strong coffee + this bread. My idea of a perfect Sunday morning.

Runnerfemme's picture
Runnerfemme

Overcast sky, strong coffee + this bread. My idea of a perfect Sunday morning.

I'm a morning runner.  I run far.  And I run a lot.  Except on Sunday.  Sunday morning is my turn over and go back to sleep day.  My laze in bed reading day.  My nesting day.  

After reading about the much beloved traditional Hovis Granary Loaf, I bought a bag of the flour (thank you, Amazon) and decided to adjust the traditional recipe a bit to give way to my love of wild leavened bread baking.  I'm pleased with the results.  A mild malt flavor with a pleasantly chewy crumb laced with nutty wheat bits.  The crumb is what I prefer for sandwich or breakfast bread -- not so tight as to be dense but sufficiently closed to bring some heft to your plate.  A perfect canvas for butter and jam, or whatever you fancy.  Although I have no point of reference, I think the buttermilk I chose to add contributes to the tenderness of the crumb.  The toast is fantastic.  Crispy exterior, nearly pillowy, cool interior with nutty bits.  My best friend brought me some gruyere and Honeycrisp apples yesterday, and I've got some young arugula in the crisper.  So lunch is rather a done deal. 

This bread speaks of Sunday to me.  Relax.  Reconnect with the basic.  Seek out restorative, simple pleasures to gird your loins for the week to come.

Enjoy.

Wild Leavened Hovis "Granary Loaf"   

Mix and autolyse for a few hours: 650g water, 700g Hovis granary flour (or any malted substitute you concoct), 150g KAF bread flour, 150g KAF Artisan Bread Flour (nearly equivalent to APF in protein content), 4 TBL buttermilk powder, 1 TBL VWG, about 2.5 TBL wildflower honey.  After autolyse, mix in: 3 TBL cultured sweet butter, 200g 85% hydration starter (I used a mix of my rye starter and my WW/APF starter), 22g fine sea salt, a dribble of water to form a slurry for the salt.  Squish and pinch to incorporate.  Do 3 sets of stretch+folds in 35-40 minute intervals, covering and storing someplace warm during the rest intervals.  Allow to rest for balance of bulk fermentation (mine totaled about 4 hours).  Pre-shape; bench rest 20 minutes uncovered; linen-lined bannetons sprinkled with rice flour and oats. Retard in fridge for 4 hours. Preheat oven to 500 for an hour with cookers in oven; reduce oven to 450 once breads go in; 35 minutes at 450; tops off, reduce oven to 435, and bake 12 minutes; oven door ajar for final 8-10 minutes.

Notes: I was surprised how quickly these loaves were ready to bake. I'd planned to retard overnight, but listened to the dough. They were ready.  I originally planned to add some soaked (and possibly sprouted) barley, but decided the wheat flakes in the flour were sufficiently plentiful on their own.  Plus, the barley didn't sprout. Wondering if it's old...

Comments

Ru007's picture
Ru007

Great job! You loaf looks perfect and that toast looks delicious. 

What was the hydration of the final loaf?

Ru

Runnerfemme's picture
Runnerfemme

Aah! Thanks, Ru - I just edited.  I added 650g at autolyse and a little dribble with the salt.  Plus my starter is about 85% hydration (maybe closer to 90%).  All told, about 70% -- very workable, sticky enough at shaping but not so wet as to frustrate... 

Danni3ll3's picture
Danni3ll3

I am not familiar with granary flour so I am going to have to look that one up. 

Well done!

Runnerfemme's picture
Runnerfemme
dabrownman's picture
dabrownman

is our favorite.  Pearled barley likely won't sprout since it was probably damaged during processing to remove the outer parts of the grain.  Well done and happy baking. 

Runnerfemme's picture
Runnerfemme

Thanks, dab. I didn't know.  Learning!!

Runnerfemme's picture
Runnerfemme

Cedar Mountain, I think we may be in the mutual admiration society.  I just love your languid approach to baking.  Very inspiring to me. :)

Back to the pavement tomorrow!