Thursday, September 16, 2010

BBB – Brunkans Långa

Babes logo september 2010

So, the turn had come to me to choose a bread for the month! It just had to be something with sourdough, and I wanted to use a Swedish recipe, after all, there are quite a number of fabulous bakers in this country.

Brunkan is a nick name for Brunkebergs bageri (the bakery of Brunkeberg, situated in Stockholm), and ”långa” means ”the long one”. When they bake this bread at the Brunkeberg bakery, it is more than two feet long – hence the name. This loaf gets a wonderful crust and a crumb with a deep flavour from the sourdough and the muscovado sugar.

The owner of this bakery is Heléne Johansson, an IT consultant who decided she needed a career change and thus started her own bakery in 2002. This proved to be very successful, and she has now started a second bakery and also taken on catering as a business. A true bread babe!

This bread is from the book ”Bröd” (Bread) that Heléne published last year and which contains the most popular breads in her line.

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
The long (tall?) loaf of Brunkebergs bageri
2 large loaves
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.

Let cool on wire.

Now, I would love to see your takes on this bread! If you do, please post it on your blog and email the link and photo to me no later than September 29th, and you will get the Buddy badge and be included in the Buddy roundup.

You can find my email address up in the right corner of this page.

And last but not least, please visit the other Babes and learn how they dealt with this bread! Links to all Babes in the right margin.

Happy baking!

This recipe has been YeastSpotted! Thanks, Susan!


natalia said...

Ciao ! This bread look really something !! What if I feed with homemade graham flour my already existing sourdough ? In your profile the occasional children made me laugh.. Grazie

görel said...

I believe that will be perfectly OK! If you give it 2-3 feedings, it will more or less be graham flour, won't it? It's not a substantial part of the dough, but it does provide some extra flavour.

Natashya KitchenPuppies said...

Beautiful! I loved this bread, Görel! Thanks so much. xo

Elizabeth said...

I really can't say it enough, Görel. We LOVE this bread!! Many thanks for forcing me make a sourdough again.

ap269 said...

Great pictures! When I read you needed graham flour I was like "too bad I have to sit this one out". So glad it's so easy to make up my own graham flour with wheat bran and wheat germs which are easily available here. Here's hoping I get done until the 29th ;o).

Nicole Holten said...

Wow, what a beautiful bread! I'm excited about this one, how fun! Thanks so much for a great recipe!

Lien said...

A winning recipe Görel. Love the story behind it too and that it's a real swedish recipe. Thanks babe for this wonderful baking (and I promise next time I'll add salt in mine :))

Elle said...

SO glad you chose this wonderful Swedish sourdough. I love the simplicity and flavor and crust and how easy it is to make. Truly perfect!

Astrid and the kitties Kashim, Othello and Salome said...

Görel, I told you before: I absolutely love this bread. Made it 5 times so far and a 6th is already in planning for this weekend.

My favorite BBB Bread so far. :)

görel said...

Astrid, are you kidding me? That's terrific!

katiez said...

wonderful story of the bakery - and gorgeous bread!

Susan said...

This was a great choice. The flavor was really wonderful! Your loaves are exceptionally gorgeous. Thank you for a terrific bread this month even if I didn't do it justice.

MyKitchenInHalfCups said...

Lovely, Lovely bread this one Görel. This is a recipe that lots of folks would pass up because of all the days involved. This is just the kind of recipe that is so worth 5 minutes a day for a number of days!
Thanks for a wonderful bread.

Baking Soda said...

My post is up as well Görel, sorry for the delay! Can I thank you again for the recipe and again say that your pics are so wonderfully rustic? (Eh the loaves that is of course, not the pics; they are great.) Well the bread is great as well of course... Oh I need a drink!

hobby baker said...

Thank you, you've restored my faith in whole grain starters! This was such an easy starter and we love the bread!

Hanaâ said...

Beautiful looking loaves. Mycket bra (I don't know if I spelled that) :o) Very rustic, beautiful color of the crust and the inside. Can't wait to try this sometime.

daphne sy said...

These look delicious. I hope you are having a great day. Blessings...healy

my hub: healthyflat

luv2cknbk said...

is graham flour the same as gram flour (chick pea flour) used in Indian breads?

görel said...

luv2cknbk, it's not the same thing as gram flour -- graham is a special kind of wheat flour. You can read about it on e.g. Wikipedia.

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