The Fresh Loaf

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Hovis granary

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maziej's picture

Hovis Granary flour

February 25, 2011 - 8:53am -- maziej
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I am a moderately experienced bread baker, challah weekly, sweet rolls, dinner rolls, whole wheat and white sandwich loaves, the usual starter stuff. I have a dear friend who travels to UK frequently so I now have a reliable source of Hovis Granary flour (2 bags in freezer now). I want to make Granary baps for chicken and sweetcorn sandwiches.

Doughtagnan's picture
Doughtagnan

As the girlfriend  is a big fan of Granary bread (c) I tried a "normal" dried yeasted loaf, which though tasted proper granaryesque, it did not have much oven spring and was therefore a pretty unimpressive specimin and certainly not worthy of posting on these august pages (especially if the brilliant Shao-Ping has just posted some absolute blinders!) So, as my sourdough always comes out consistantly i've given the old Granary the full SD  treatment with my Rye starter. It's just out of the oven but I think it'll be worth getting some bacon lined up for brekky tomorrow - no crumbshot till then.  I just used my regular SD recipe from The River Cottage Baking book - briefly  250g Hovis Granary (c) flour 350ml water, 50ish grams starter mixed and left overnight, then a further 300g Hovis Granary (c) flour splash of olive oil and twist of salt, kneaded and deflated 3 times shaped/proofed for 2 plus hrs then baked from cold in cast iron at max (250c fan) for 40mins covered 10 uncovered (lowered to 200c fan) makes a boule/mini-miche of around 800 grams.


Cheers Steve



 



 And this morning, as promised the compulsory crumbshot after some slices were cut for a bacon sarnie!


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