Bread Baking Buddies September 2010: Brunkans Långa

Görel of Grain Doe was the Kitchen of the Month in August and made us Bread Baking Buddies bake Brunkans Långa – a Swedish long bread from Brunkebergs bageri (the bakery of Brunkeberg, situated in Stockholm).

This recipe requires a Graham flour sourdough. As far as I know, there is no Graham flour in Germany, but Görel provided  a recipe for making my own Graham flour. It took 4 days to make the sourdough, and another 2 days to make the bread, so if you’re looking for a quick bread, this isn’t it. But I must say, it is really worth making it. The result is a delicious, slightly sour bread.  I made the whole sourdough recipe, but used only a half of it to make 2 not so long breads because otherwise I couldn’t have fit them in my oven. Can’t wait to use up the other half of the sourdough which is still waiting in the fridge.

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.

——————————————————

Brunkans långa

(adapted from “Bröd” by Heléne Johansson)

The long (tall?) 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

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. 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.

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6 responses to “Bread Baking Buddies September 2010: Brunkans Långa

  1. Wow, what beautiful crust and perfect crumb you’ve got! I’m happy you liked it, and thanks for baking withs us! A buddy badge is on its way to you.

  2. Your bread looks wonderful! So wonderful that it is reminding me that we don’t have any left in the freezer (which means there’s room in the freezer). I’ve got to make some more. Like you, I love the slightly sour caramelized sweetness of Görel’s bread.

  3. Pingback: Tweets that mention Bread Baking Buddies September 2010: Brunkans Långa | Family & Food & Other Things -- Topsy.com

  4. I have never hear of this bread…but I will take a loaf, please.

  5. My, that really is a gorgeous crumb. I loved the slightly sweet sour flavor of this bread too! ☺

  6. I couldn’t believe how delicious it was either. Great loaves!
    Thanks so much for baking with us! xo

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