This Sourdough Formula Beats Any Shop-Bought Granary Loaf
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- Опубліковано 14 чер 2024
- Want a really soft sourdough loaf packed with flavour? This formula uses a combination of pre-ferments and malted grains to produce a super soft result that explodes with flavour.
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(This recipe isn't currently available on the blog but I've listed the ingredients for you below)
Sourdough Levain - you'll need 97g total for the recipe
55g strong flour
55g water
5g levain (reduced inoculation allows for extended overnight fermentation)
Yeasted pre-ferment - you'll need 97g total for the recipe
55g strong flour
55g water
0.5g active dried yeast
Flour blend - 390g total
243g strong white flour
49g Wholewheat flour
24g milled malted barley (non-diastatic)
49g cracked malted barley (non-diastatic)
24g cracked malted rye (non-diastatic)
Main dough
390g granary flour blend (from above)
292g milk
10g salt
97g sourdough levain (from above)
97g yeasted pre-ferment (from above)
15g honey
#sourdough - Навчання та стиль
You can find malted grains at online stores supplying ingredients for brewing beer. There is a fantastic selection that opens up a world of flavours to the home baker. Note: the malted grains I'm using in this recipe are non-diastatic and do not negatively affect gluten development.
Don't forget to check out my new sourdough t-shirts😀- sourdoughstore.com
I worked in a bakery many years ago. We all knew when the granary bread was in the oven, and when it came out. Fantastic aroma. Cool recipe. :)
The smell is enough to knock your socks off! Cheers bud
Really enjoy all your baking and how inspiring each technique suited for special dough. 👍
Thanks so much 😊
Oh Phil! That T shirt is hilarious and so true! 😂
LOL - I thought so too! Hope you are keeping well :)
This guys love his work. A master peace and really a Wao. I won't say no to get a class from you. ❤❤
🤩
Phil I’m just loving this Recipe and it’s definitely on my radar to make. The addition of roasted grains and malt is my kind of loaf. Keep up the great work you are inspiration to the craft of Baking .
All the very best
Billy ⭐️⭐️⭐️⭐️⭐️
Cheers Billy, let me know how you get on 👍
Beautiful loaf of bread!!!!! Thanks for sharing👍🏻
My pleasure 😊
Love this one! Gotta try it!!
Let me know how you go 👍
WOW....What a beautiful Granary Loaf......have the recipe. Wounderful delivery. You
taught me a lot. Thank you for your video. Now my turn to try it.
It's definitely worth the effort! Have you tried a traditional granary loaf before?
What a wonderful video. So glad to have followed the email link to here! Subscribed!
Cheers, Linda! Pleased you enjoyed the video :)
Just found your channel, nice videos! I have been thinking of buying a grain mill and have been searching for videos that show what it’s like baking with home milled flour. Any tips or recipes on baking with home milled flour is much appreciated!!! Thx
Me too! That looks completely yum!
Birdy
Cheers Birdy, hope you are keeping well?
Hi there!!! I discovered your videos over lockdown and have been amazed at your fantastic videos which are incredibly informative and encouraging for a novice baker such as myself. Your enthusiasm is infectious and I admire all your continuing hard work. I’d love to make this granary loaf, but note your use of non-diastatic ingredients, which might be difficult to obtain in small quantities, if at all. Might it be possible to substitute for diastatic, or potentially toast it to remove the enzymes? Failing that, could I substitute with something else? Looking forward to more excellent videos!! All the best to you for a fantastic 2024! Tim
Interesting! I will save some malts from my beer recipes and try them on this recipe! Thank you!
What malts are you using?
@@CulinaryExploration Hi Phil! Normally Barley and wheat (chocolate and black), but the store also have rye (roasted) sometimes.
@@koubenakombi3066 Very nice! Make sure you keep me posted and let me know what you think
So hungry right now.
I love your bread recipes. The lamination fold method dramatically changed my crumb structure!
Could you test cold start sourdough one day? (Bread baked in a cold dutch oven in an unpreheated oven?)
Hey there, I've made a video on baking sourdough in a cold oven before. I'm not convinced using a Dutch oven is the best way due to its thermal properties (it tasks time to heat up before the bread starts to bake). I'll certainly add it to the video bucket list :)
Thanks for this recipe! I totally messed it up on my first try (added an extra 125g whole wheat flour that was supposed to go towards a different recipe I was making at the same time) but I can tell this one is promising. I finished it anyway and the smell was wonderful. Still tasted half decent. I'll try again in a couple days.
Nice job! Keep us posted 👍
Try make kvass from fermented rye malt, honey and mineral water then use it instead of water in your receipes and use lot of ancient rye.
I’d like to know how to make the seed loaf I used to buy in the UK 🇬🇧 that was hovis. It was dense & lots of seeds, delicious 😊❤❤❤👍🏼👍🏼👍🏼
What type of malted barley & rye? My local home brew store has Crisp Roasted Barley from UK wort color 700-800 Lovibond, Solstice Purple Barley Malt grown in Utah (where I'm living) or Weyermann floor-malted Bohemian Pilsner. Only one choice for the malted rye: Weyermann Pale Malted Rye. Would any of these do for the recipe? Thanks. We're starting to get some cooler nights so I'll begin baking again in a month or so.
Cant wait to try this! Thanks!
Did you crack your own barley and rye? Did you use the mill or a blender to crack the grains? Thanks!!
Yes, I used my mill, but you could use a spice grinder or mortar and pestle too. Let me know how you get on 👍
@@CulinaryExploration I have a mill and also found the grains online from a homebrew shop but they don't list if the grains are non diastatic. I've written to ask them but no reply. One, I think the barley, is for pilsner. I'll have to research some more. Thanks for the reply!
Wow Phil that’s a fantastic looking loaf!!! Sandwiches will never be the same again!!! Gotta find some malted whole rye…..😁
Hey Kathy! You know where to ask ;) - Mr Bryan E. got me hooked on malted grains
@@CulinaryExploration😂yup I shoulda known! I am going to try malting my own rye since I have about 10 kg of rye berries!!!🤣
@@kathyjung218 I was only talking to Bryan about that a few nights ago. I'll try it with my wheat berries when I get back in September. You'll keep me posted?
Can I avoid using yeast s pre-ferment? Thank you for your great recipes and detailed description.
Hey Natalia, yes of course, you'll need to balance the formula to take into account the difference in flour and water, but it will work. The final loaf won't be as soft but it will still taste awesome.
It’s a good thing I can’t smell it. I have other pressing thing to do today.
I’ve been looking for something like this. 👍
LOL, bud, there is always tomorrow ;)
So looking forward to giving this recipe a try. So where do you find the malted barley and malted rye? I love that you live in Athens too and can tell us where to get such specialty flours here!!
Hey! I haven't bought the malted grains in Greece, I was sent them from Germany. You need to find an online store that sells ingredients for brewing beer at home. They normally stock a range of malted grains for brewing beers. Make sure you chose non-drastic malt. Hope this helps :)
Since it contains rye, does that mean it has that licorice flavor?
Hi there, Thank you so much for this outstanding, classic recipe. Eagerly waiting to put things together and dive into making it. I'll be happy if you could suggest a suitable replacement for the cracked Rye which apparently is not available locally.
Hey there, you could bump up the amount of malted barley but the rye does bring something really special, even in such small quantities. Have you tried looking at beer brewing suppliers online? They normally have a fantastic selection of malted grains.
@@CulinaryExploration thank you for the suggestion, I'll do my best to locate the input.
@@311060dp Let me know how you get on :)
@@CulinaryExploration Sure.
Can I ask what knives it is you use?
Where can I find cracked malted barley? Also malted barley to grind?
Jump online and search for companies that supply ingredients for brewing beer. They should stock a variety of malted grains. Make sure the malted grains are non-diastatic. Hope this helps but if you have any more questions let me know 👍
I want to hear a little about those small flour mills! Nutrimill?
Hey Chris, one is a Nutrimill and the other is a Fidibus Classic from Komo. I use them both regularly and they are both great mills. The biggest difference from an operating point of view is the way the hopper detaches to access the stones. The Nutrimill has a quick-release button and the hopper comes off with one little twist, while the hopper on the Komo unwinds. They are both well-built and produce great home-milled flour.
Num!
I dont think this is something that ordinary people, ie very little bread making experience. The cost of the ingredients alone must be astronomical! This is a tutorial for advanced bread makers. Home milled flour? Very middle class.
What's eating you?.... you can follow this and Phils other recepies with any type of flour and/or skip the home milled flour, just substitute with commercial bought whatever... Don't judge a book by its cover so quickly, have fun with the rest of us or just go elsewhere ❣️