Granola Sourdough
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If you're like us, the grandchildren have been to stay and you're left with a half bag of Granola,
Granola was invented in 1863 by Dr. James Caleb Jackson of Dansville, New York, Jackson ran a health sanatorium and spa called 'Our Home', the name given to the company set up to market the new product.
Soon after, John Harvey Kellogg created his own version. Over time, granola fell out of favour but was revived during the Hippie Movement of the 1960s and has stayed popular ever since.
It's hard to know what to do with it if it's not your breakfast cereal of choice, but never fear—it can contribute to a great-tasting loaf.
INGREDIENTS
700 gms of strong white bread flour
525 gms of tepid water (75% hydration)
14 gms crushed sea salt (2%)
25 gms runny honey (3.6%) - MY ADVICE : ONLY IF YOU HAVE A SWEET TOOTH OR THE GRANOLA HAS NO ADDITIONAL SWEETNESS ADDED
105 gms active starter (15%)
150 gms granola
Total hydration 77%
If your granola is already sweetened, you can omit the honey.
Because granola stays crispy, I have not allowed for it to absorb water and therefore affect the hydration. However, you can increase the water to 80% if you so wish.
METHOD
Into a large bowl add the water, honey (if required) and the starter and mix thoroughly.
Into another large bowl, add the flour, salt and granola. Mix together well.
Add the contents of the water/starter bowl to the other bowl containing the dry ingredients and stir thoroughly. Make sure the dry goods are hydrated.
Cover and set to one side for 45 minutes at room temperature.
Remove the cover and stretch the dough, helping to build up the gluten. Cover and leave at room temperature for 45 minutes. (Stretch One)
Remove the cover and stretch the dough, helping to build up the gluten. Cover and leave at room temperature for 45 minutes. (Stretch Two)
Remove the cover and stretch the dough, helping to build up the gluten. Cover and leave at room temperature for 45 minutes. (Stretch Three)
Transfer the dough to a bulk fermentation container, cover and allow to increase in volume as follows:
Temperature
Below 21⁰C - allow the dough to double in volume.
22⁰C - 23⁰C - allow the dough to increase to 80% in volume.
24⁰C - 26⁰C - allow the dough to increase to 50% in volume.
Prepare a board dusting it liberally with rice or semolina flour.
Gently tip the dough out and divide carefully. Handle gently...do not work the dough so as not to lose the air bubbles.
Gently shape, cover and leave for 10 minutes.
Prepare two 8-inch bannetons.
Reshape the dough for the bannetons and transfer them to the bannetons.
If you wish to seed the outside of your sourdough..do it just before you transfer them to the bannetons.
Mist the dough and press them into the seeds before placing them seed-side down in the banneton.
I use a mixture of linseed, black sesame, white sesame, chia, pumpkin and sunflower
Cover in plastic (i.e. a plastic bag) and place in the refrigerator for 8 - 24 hours.
Transfer the dough to the containers or peel and slash the dough down its length
Bake with the lid on for 30 minutes at 240⁰C and then with the lid off for 15 minutes at 230⁰C / 446⁰F. If baking on a stone or steel, bake for 30 minutes and then drop the temperature to 230⁰C and remove the steam source.
The inside temperature of the bread should be 97⁰C - 99⁰C. (36⁰F)
Cool for at least two hours before cutting.
Happy Baking
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