Babe or Buddy? Whatever works with Brunkans Långa Bread

Brunkans långa

I’m doing a Buddy this month because when it was time to post together with my fellow Bread Baking Babes, I was up north in Sweden, organizing C’s new life. But at least I was in the right country for this bread because this is a Swedish bread chosen by my Swedish sister-in-law (who I actually managed to meet while in Sweden). What bothered me about not posting on the right date was that I had actually made the bread and even well in advance so I had everything I needed to post as a Babe except the time! It seemed to me that everybody loved Görel’s choice of bread and so did I but then I wasn’t surprised, having been eating her food, breads and cakes for many years I know she is an excellent cook and baker in addition of being a really nice person too! Anyway, to cut it short, here’s the bread and if you feel worried about the long sourdough preparation, don’t-it was easypeasy and needed very little input really! To see the breads of my more organized fellow Babes, here’s the complete list!

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.

Brunkans långa
from Heléne Johansson’s Bröd

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.Dust with flour if wanted.

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.

Brunkans långa

L