Are you ready for our June challenge, dear "Back to the Future, Buddies"?
This month I'll take you to Sweden, Stockholm at the Brunkeberg Bakery, where they produce and sell the fantastic Brunkans Långa bread.
Thanks to the Brunkans Långa recipe I've learned:
- what Graham flour is
- how to mix my own Graham flour as it's not available where I live
- how to prepare a Graham flour sourdough
- to be patient. In fact it's fabulous flavour is developed over days
Well, please allow me to say, that I feel a better amateur home-baker now :-) LOL!
As I said, to make this bread we need a special flour, namely the Graham Flour.
Graham flour has not to be confused with gram flour: gram flour is chickpea flour, whereas Graham flour is whole wheat flour named after his developer: the reverend Sylvester Graham.
If you, like me, have never met Graham flour before, let me introduce it to you...I've found it very fascinating!
The endosperm is finely ground and creates white flour, whereas the bran and the germ are ground coarsely.
Cosa è la farina di Graham e come farla a casa?
L'endosperma: macinato finemente = farina bianca
Prima fase: preparare il lievito madre/sourdough (4 giorni)
Please find in blue the original time schedule and in red mine.
Seconda fase: prepare l'impasto (una notte nel frigo)
Ingredienti per 2 pagnotte grandi:
2° giorno (18.4.2014 in mattinata)
Infornare e ridurre immediatamente la temperatura del forno a 175°C.
For the last loaves I've used the following flours: 720 g of all-purpose high protein (12.8%), 400 g 6-grain flour and 100 g flaxseeds. And I kept the sugar at 80 g. As you can see in the picture below, I've tried different shapes: batards (long), a boule baked in a cloche (Emile Henry, Le Pain) and even braided a couronne.
Though it has taken you almost half a day to read the whole recipe, I can assure you that making Brunkans Långa is easy and absolutely delicious. Don't miss this bread, you'll regret it.
Il pane Brunkans Långa è un pane che preparo regolarmente da quando l'ho conosciuto lo scorso aprile (devo aver fatto almeno 14-16 pagnotte).
Sarebbe veramente peccato perdersi un pane tanto buono.
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