Hi, y'all. Gearing up for another wild and crazy weekend of bread baking. :)
I bought (on line..) a 1kg bag of Hovis Granary Bread Flour because I was interested in replicating a traditional British granary loaf for a dear neighbor of mine who hails from Cornwall. I have searched a little bit on line but I would love to know if anyone here has successfully made a wild leavened granary style loaf (better yet - with the traditional Hovis brand of flour). Trusted sources are preferable to the world wide interwebs. Many thanks!
Hovis flour is basically white bread flour with malt flakes and caramel for colouring. So treat it as white flour and you won't go far wrong.
Many thanks, aroma.
I make "sourdough maltsters" daily - can't call them Granary as that's trademarked... But most mills make their own equivalent. So I make it like my others with 30% starter (@ 100% hydration), water & salt... I add a bit more white into the mix as the stuff I'm currently using is a little too malty IMO. Watch the water you add in - you may need less than you think due to the weight of the grains displacing flour - although after a long ferment they'll soften and absorb some. Check the packet for the recipe they give for the hydration they work to and adjust as needed.
See also a post here a week or so ago from someone else making similar with Shipton Mills flour (I'm using FWP Matthews)
-Gordon
Thanks, drogon. I'm going to go for it!