Thursday, September 16, 2010

Brunkans Långa!

Brunkans Långa, "The long loaf of Brunkebergs bageri".

My lovely friend and fellow Bread Baking Babe Görel has introduced us to "The long one". A wonderfully sweet and tender bread with just a hint of tang from its sourdough starter. It keeps amazingly well, if you can stop yourselves from eating it all up right away. Don't be intimidated by the recipe. It does require a few days but they are largely unattended. The results are wonderful. If you would like to bake along and earn yourself a Bread Baking Buddy badge this month and to see step-by-step photos of the creation of this bread, check out Görel's post.

Seriously long bread!
Brunkans Långa

Graham flour* sourdough:

Day 1, morning:
Mix 60g/100 ml/0,42 cups graham flour
with 120 g/120 ml/0,5 cups water.
Cover with cling film and leave at room temp.


Day 1, evening:
Add 60g/100 ml/0,42 cups graham flour and
60 g/60 ml/0,25 cups water.
Mix, cover with cling film and leave at room temp.

Day 2, morning:
Add 60g/100 ml/0,42 cups graham flour and
60 g/60 ml/0,25 cups water. Mix. By now, the sourdough should be a little active (bubbly). If not, add a teaspoon of honey, some freshly grated apple or a teaspoon of natural yoghurt. Leave at room temp.

Day 3, morning:
Feed the sourdough with 60g/100 ml/0,42 cups graham flour and
60 g/60 ml/0,25 cups water.
Mix, cover with cling film and put in fridge.

Day 4
By now, the sourdough should be ready to use. If you don’t want to use it right away, you can keep in the fridge if you feed it as above a couple of times/week.

*Graham flour can’t be found everywhere. If you want to recreate an exact substitute, here’s what to do, according to Wikipedia:

    Graham flour is not available in all countries. A fully correct substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass. For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.
I tucked the ends under for a smooth surface.
Brunkans Långa
The long loaf of Brunkebergs bageri
2 large loaves

Ingredients
600 g/600 ml/2,5 cups water
1125 g/2,48 lb high-protein wheat flour
375 g/13,2 oz graham sourdough (see above)
20 g/0,7 oz fresh yeast
150 g/5,3 oz dark muscovado sugar
25 g/0,88 oz honey
30 g/1 oz sea salt

Mmm, delicious crumb, soft and sweet!
Day 1
Mix all ingredients except the salt. Work the dough in a stand mixer for 10 minutes or by hand for 20. Add the salt. Knead the dough for 5 minutes more. Put the dough in a oiled, plastic box and put the lid on. Leave the dough for 30 minutes.
After 30 minutes: fold one side of the dough against the centre of the dough, then fold the other end inwards, finally turn the whole dough so that the bottom side is facing down. (Bare with me, I’m going to try to find out the proper terms for this…) Put the plastic box with the dough in the fridge and let it rise over night.

Day 2
Set the oven temp to 250 C/480 F. Leave the baking stone in if you use one.
Pour out the dough on a floured table top and divide it lengthwise with a sharp knife. Put the dough halves on a sheet covered with parchment paper and place another parchment paper or a towel on top. I dusted them with some flour at this point. When the oven is ready, put in the sheet or shove the parchment paper with the loaves onto the baking stone. Put a small tin with 3-4 ice cubes at the bottom of the oven. (The water releases slowly which is supposed to be better.) Lower the oven temp. to 175 C/350 F immediately after you have put in the loaves.
After 20 minutes, open the oven door and let out excess steam.
Bake for 35 minutes or until the loaves have reached an inner temp of 98 C/208 F.
Let cool on wire.
This bread has been Yeastspotted!

The Bread Baking Babes