September 15, 2016 - 7:42pm
ISO sourdough conversion of traditional British granary style loaf
Hi, y'all. Gearing up for another wild and crazy weekend of bread baking. :)
I bought (on line..) a 1kg bag of Hovis Granary Bread Flour because I was interested in replicating a traditional British granary loaf for a dear neighbor of mine who hails from Cornwall. I have searched a little bit on line but I would love to know if anyone here has successfully made a wild leavened granary style loaf (better yet - with the traditional Hovis brand of flour). Trusted sources are preferable to the world wide interwebs. Many thanks!
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Hovis flour is basically white bread flour with malt flakes and caramel for colouring. So treat it as white flour and you won't go far wrong.
Many thanks, aroma.
I make "sourdough maltsters" daily - can't call them Granary as that's trademarked... But most mills make their own equivalent. So I make it like my others with 30% starter (@ 100% hydration), water & salt... I add a bit more white into the mix as the stuff I'm currently using is a little too malty IMO. Watch the water you add in - you may need less than you think due to the weight of the grains displacing flour - although after a long ferment they'll soften and absorb some. Check the packet for the recipe they give for the hydration they work to and adjust as needed.
See also a post here a week or so ago from someone else making similar with Shipton Mills flour (I'm using FWP Matthews)
-Gordon
Thanks, drogon. I'm going to go for it!