It’s time to raise a toast! Or even better: to bake some delicious toast-sandwich!
I love experiments with new flours – escpecially with flours that are telling a story and sharing a special philosophy.
Paolo Mariani
Searching for a real European strong breadflour, which would rival easily Canadian Manitoba flour, I discovered the Paolo Mariani’s mill. In the small village „Barbara“ in middle Italy, Paolo Mariani runs hins mill in third generation and produces more than 100 tons of wheat flour every single day.
Manitaly
In 2014 Paolo’s flour portfolio was joined by a very special product – „Manitaly“. A completely new and totally Italian flour, having the same characteristics as Canadian Manitoba.
But Manitaly does not just incorporate the value of local tradition while taking advantage of the region’s potential.
This pure Italian approach avoids highly excessive transportation times and a very alarming negative impact on our bread, which we might have not been aware of yet: Acquiring Manitoba wheat means using a raw material from Canada, after being transported in container ships for at least 30 days. As the temperatures during that time are difficult to control, it may cause the development of mycotoxins that are harmful to human health (at that point we have to mention the excess energy consumption as well). No need of that stuff in and for our bread right?
For Manitaly the Marianis succeeded in cultivating a special wheat mix, which allowed the attainment of a flour of great strength and stability that is suitable for the production of bread, pizza, focaccia and pastries with long rising times. Exactly what I had been searching for!
Manitaly Integrale
For the first #brotokoll recipe with Mariani flours, we go for the full…I meant „whole“ monty. Better said: The whole grain! Yes, there is a Manitaly whole grain variety as well!
Manitaly wholemeal flour is the result of Paolo’s, Danny’s and the whole Mariani family‘s desire to develop a 100% wholemeal flour, richer in fibre, more digestible, fully following the philosophy of Manitaly‘s supply chain that incorporates the value of local land tradition by aiming at strong, all-Italian grains.
Oriented at both culture and process of Northern European mills, with Manitaly Integrale for the first time in Italy, a “wholegrain” wholemeal flour was developed by exploiting the quality of wheat grains to the full. Full of flavor and full of the best nutrients that nature provides: fibre, vitamins, essential amino acids, minerals, and much more. Just perfect for a wild #brotokoll wholegrain toast-sandwich!
Grainwich – The wild whole wheat toast-sandwich
I won’t tantalize you anymore – get ready for a fluffy 75% whole grain toast-sandwich!
Delictaely buttery and flattered by the sweetness of honey. But wait – there is more! Malted ground wheat germ (“Eclats”) on top transform this sandwich bread into your next favorite for breakfast – but not only.
Andy yes, that sandwich will go wild – you gonna leaven it with the power of your natural wild yeastwater.
What are you waiting for? Ready, set, dough! And guess what…you may bake this fella also in your Challenger Bread Pan*!
Happy baking!
HERE is your way to the Mariani flour selection Manitaly, Manitaly Integrale, Mazi (“Manitobo”, “Wholemeal Manitobo” and “Mazi Tipo 1”) at bongu* and directly at Paolo Mariani’s mill.
Do you want to get your hands on Manitaly? Join one of my upcoming baking workshops and check out the #brotokoll workshops overview.
I have to mention at this point that this is an unsponsored blog post – however, as for transparency reasons I inform you that the * marked links are affiliate ones. The final sales price for you doesn’t change in any way!
- 144 g Manitaly (alternative: Tipo 0 violett) "Manitobo" available at bongu.de
- 114 g Wild yeastwater active
- 375 g Manitaly Integrale (alternative: Wheat wholemeal flour) "Wholemeal Manitobo" available at bongu.de
- 260 g Milk cold, preferably organic
- 55 g Water
- 20 g Butter at room temperature, preferably organic
- 16 g Honey preferably organic or regional
- 11,5 g Salt
- 6 g Malt, active
- 3 tbsp. Eclats (malted wheat germ)
- 1 Egg yolk for egg wash, preferably organic
- some Milk for egg wash
- 1 pinch Sugar for egg wash
TA (Hydration) 175 (75%) Ingredients
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For the first stage of your yeastwater predough, mix a third of the indicated flour and yeastwater quantity (38g each) and let it ferment in a high bin or container for 8-12 hours at 25-28 degrees Celsius (the pre-dough should double in size). Now add the second third (38g flour and 38g wild yeastwater), cover the bin or container and let the mixture rest in the fridge overnight (at 4-5 degrees Celsius) for 8-24 hours.
On „mixing day“ of your Grainwich, take your pre-dough out of the fridge and incorporate the last parts of flour and yeastwater (again 38g each). Now the Poolish has to ferment a last time at room temperature until it doubles in size and you can see bubbles on the predough’s surface (depending on your yeastwater’s power and activity, this may take between 3 and 6 hours).
Mix flour and milk in a pot until everything is dissolved, while bringing the mixture to the boil. Keep on stiring: at around 65 degrees Celsius the mixture will get thicker. At that point, remove the pot from the stove, keeping on stiring until you end up with a kind of „pudding“. Cover the mixture with a plastic wrap (directly on it’s surface in order to avoid that it dries out) and let it cool down. Now place it in the fridge for a couple of hours (or overnight) until you gonna knead the main dough.
110g Milk (cold)
180g Tangzhong
Mix flour, milk and Tangzhong lumpfree (making sure all dry parts got in touch with liquid) and let the mixture rest for 60-90 minutes at ambient room temperature (Autolyse).
228g Yeastwater-Poolish
55g Water (kalt)
20g Butter (ambient room temperature)
6g Malt
16g Honey
11,5g Salt
For the main dough: mix your wild yeastwater Poolish with the autolysed dough for 3-4 minutes at lowest speed level with your kitchen machine. Increase sped for another 10 minutes, while adding the indicated water (55g) in 3 steps. With the first part of the water add the malt, with the second the honey and with the last part, add the salt. As soon as you can see and feel a good gluten development (touch the dough and perform a window pane test) add the butter in pieces at low speed.
The final temperature of your dough should be around 25 degrees Celsius – most importantly: make sure that it does not exceed 27 degrees Celsius (therefore remember to use: cold water; this gives you a better temperature). You are ready? Place the dough into an oiled container for about 30 minutes.
After another round of light stretch and folds and a 90 minutes rest, your dough is ready for shaping.
1 egg yolk, some milk und 1 pinch of sugar for egg wash
Release your dough onto your working surface (sprinkled with Eclats instead of flour) and divide it into two pieces of equal size. Now shape each of it into a very tight cylinder and place both of them next to each other into a (very well buttered - as an alternative use some parchment paper in order to prevent the dough from sticking) pan suited for 1kg dough. Let the dough rest until its volume increases until reaching the last 2cm until the pan's border (if you proof the dough at ambient room temperature calculate around 3-4 hours).
For an overnight proof, let it ferment at ambient room temperature until the dough reaches the last 8-10cm until the pan's border, before leaving it well covered in the fridge for 12-20 hours at 4-5 degrees Celsius (during that time the dough should also have increased its volume, reaching the last 2cm below the pan's border. Otherwise, before baking, let the dough acclimatize for an ultimate volume increase).
For a beautiful finish, a couple of minutes before the bake, brush the Grainwich with the egg wash (just mix one egg yolk with some milk and one pinch of sugar) and sprinkle some Eclats onto it.
After baking make sure to let the sandwich cool down for at least 2 hours before slicing.
HERE is all you need to know about setting up your own wild yeastwater.
The indicated recipe quantities are for 1 toast-sandwich loaf of 1kg.
The indicated hydration includes the milk used for Tangzhong's as liquid.
For a longer lasting freshness store your toast-sandwich carefully wrapped within a plastic bag (after it cooled down entirely).
Do you have specific questions or issues? Contact me via the contact form. I am happy to help you.
