The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Hovis Granary (c)

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Doughtagnan's picture
Doughtagnan

Sourdough Hovis Granary (c)

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!