Mar 31, 2015

Granary-Style Boule - Pane tipo "Granary" con malto d'orzo

     English / Italiano (segue)
I made a globe with continents and seas (but you should read it: OMG!! How could I forget to score it?!?)  

Granary Bread is very popular in Great Britain and its unique taste and flavour comes from malting the wheat, which is slowly toasted and flaked over time, a tradition started by the Benedictine Monks of Burton Abbey.
Usually you'd use granary flour for this bread, but King Arthur developed a recipe which result is "pretty close" to the original.

As for me, the "making of" was very easy but the research of the ingredients has been a "mission impossible" (I’ve been wishing Tom Cruise would appear on my threshold handing out the malted wheat flakes!): no way I could get them where I live, and importing them from the UK it would have cost me an arm, a leg and all my baking gear. So I used organic spelt flakes instead. 
Not to mention my joy when I finally managed to lay my hands on a jar of organic barley malt extract (liquid).

The recipe, BBBabe Tanna of “my kitchen in half cup” adapted from King Arthur is called “Granary-style loaf” because it doesn't use granary flour but still provides a full-flavoured bread with a hint of sweetness and a bit of crunch.

PS: I wrote the post while the bread was baking. The bread was nice, we really liked it taste, but its crumb was a bit too dry and crumbly. Probably due to the fact that I've used home milled whole wheat flour. I'm definitely going to bake again and use more water. I'll post more about it in the future.
PPS: I did not hand over this bread to Amanda - improvement needed! :-)

Recipe adapted from King Arthur
Yield: 2 loaves (I made one boule)

For the sponge:
2 cups (460 g) lukewarm water
1 to 2 tablespoons barley malt extract (I’ve used 1 ½ but next time I'll use 2)
1 cup malted wheat flakes (110 g organic spelt flakes)
2 cups King Arthur 100% White Whole Wheat Flour (270 g home milled whole wheat flour)

For the final dough:
1 scant tablespoon instant yeast (7 g active dry yeast)
2 tablespoons melted butter or vegetable oil (2 tablespoons extra virgin olive oil)
2 teaspoons salt (I’ve used 10 g)
3 to 4 cups King Arthur Unbleached All-Purpose or Unbleached Special Bread Flour (you’ll use less flour if you use Special (meaning bread flour) instead of all-purpose, due to its higher absorption capacity).  (I’ve used 235 g organic bread flour/ Germany nr 550)

The sponge:

Pour the 2 cups of water (460 g) into a mixing bowl.
Stir in the barley malt extract, the flakes and whole wheat flour.  
Mix in the yeast and allow this sponge to work for 15 to 20 minutes.

The dough:
Pour the sponge into the bowl of your stand mixer.
Stir in the butter or oil and the salt. Then slowly add the flour, about 2 1/2 cups (I’ve used 235 g gram of bread flour, which is less than 2 cups) and knead for 8-10 minutes until the dough holds together and pull away from the sides of the bowl (add more flour or water if necessary).
Turn the dough out onto a lightly floured work surface and continue kneading for several minutes, adding only enough flour to keep the dough from sticking to you or the work surface. Form a ball.

First Rise:
Place the dough into a lightly oiled bowl and turn to coat all sides. Then cover the bowl with a damp towel or plastic wrap and let the dough rise until has doubled in bulk, about 1 1/2 hours.
Gently deflate the dough, cut it in half, and shape each half into a log (I formed a boule and let it rise in a banneton).

Second Rise:
Place the logs in two lightly greased 8.5x 4.5-inch bread pans (21.5x11.5 cm). Allow the loaves to rise, covered, until they’re about 3/4 of the way to doubled (as I wrote above, I've let rise my boule into a large banneton well floured).

Bake the bread in a preheated 350°F (175°C) oven for 35 to 40 minutes, or until an instant-read thermometer inserted into the center of the loaf registers 190°F (87°C).

(I’ve inserted my Emile Henry dutch oven (4 litres) in the cold oven and preheated it to 390°F (200°C). Then transferred the bread into the dutch oven lined with parchment paper and unfortunately forgot to score it before closing the lid and transferring it back into the oven!!! I've baked it for 20 minutes with the lid and 20 minutes without).

Remove the bread from the oven, remove it from the pans, and transfer it to a wire rack to cool before slicing.

(verrà tradotto a giorni. Scusate)

Fancy becoming a Bread Baking Buddy? Here's how it works:
- You have until the 29th to bake the bread and post about it on your blog with a link to the Kitchen of the Month’s post about the bread.
- E-mail the Kitchen of the Month (you'll find her name in my post) with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post.
- The Kitchen of the Month will post a round-up of the Bread Baking Buddies at the end of the week and send them a BBB badge for that month’s bread.
No blog, No problem – just e-mail the Kitchen of the Month with a photo and brief description of the bread you baked and you’ll be included in the round-up.

Short glossary:
BBBabes: this group's creators.
Kitchen of the Month: the BBBabe who has chosen the recipe of the month. On his/her blog you'll find the recipe written in details.
BBBuddies: who's baking along, has sent the link and picture to the Kitchen of the Month and has received the BBB badge.

Fancy becoming a "Back to the Future, Buddies"?
The idea of baking the BBBabes breads I had missed from the creation of the group in 2009 stroke my mind, as each and every bread they had proposed had turned out to be a huge hit.
And that’s how this project came to life: all the way from the beginning and back to the future, that’s what we are going to bake.
Join us, it’s going to be fun, it’s going to be delicious!

PS: If you wish, join the group on Facebook by clicking here.

Volete anche voi entrare a far parte del mondo dei "Bread Baking Buddies”? Ecco come funziona:  
- Capire l'inglese (poiché non ho ancora visto nessun altro tradurre le ricette in italiano).
- Avete tempo fino al 29 di ogni mese per preparare il pane e scrivere un articolo a riguardo sul vostro blog, includendo un link alla Kitchen of the Month (cucina del mese – colui/colei che ha scelto la ricetta. Il nome lo trovate nel mio articolo).
- Mandare una E-mail alla Kitchen of the Month con il vostro nome e il link al vostro articolo o lasciare un commento sul suo blog, dicendo che avete preparato il pane e il relativo link al vostro articolo.
- The Kitchen of the Month pubblicherà alla fine della settimana una raccolta di tutti i BBBuddies e invierà loro il magnifico Badge per il pane di quel mese.
- No blog, No problems! Inviate una e-mail alla Kitchen of the Month con una foto ed una breve descrizione del pane che avete preparato. Sarete così inclusi nella raccolta di BBBuddies.

Con tutte queste sigle, piccolo glossario:
BBBabes: i creatori / creatrici del gruppo
Kitchen of the Month: il / la BBBabe che ha scelto la ricetta del mese. Sul suo blog troverete la ricetta passo per passo.
BBBuddies: tutti coloro che hanno preparato il pane del mese, inviato foto e link alla Kitchen of the Month e ricevuto il distintivo (Badge).  

Volete anche voi entrare a far parte del mondo dei "Back to the Future, Buddies?”
Un paio di giorni fa (nel frattempo son diventati anni!) sono stata colta dall’irrefrenabile voglia di preparare tutti i pani che mi ero persa dalla creazione del gruppo nel 2008… anche perché ogni loro ricetta si è rivelata un grande successo.
E così è nato questo progetto: ripercorrere tutta la strada dall’inizio e "Back to the Future", … ed è così che faccio appello a voi,  amanti delle cose buone fatte in casa: unitevi al gruppo: sarà divertente, sarà delizioso.
Se lo desiderate, unitevi al gruppo su Facebook, cliccando qui.

I've submitted this recipe to: 
Ho condiviso la ricetta con:
Sweet and That's it

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