Maple Granola Bread: Saskatoon baker Tracey Muzzolini shares her formula for a true patriot bread.
By Tracey Muzzolini
By Tracey Muzzolini
I designed this bread for the international baking competition, The Louis Lesaffre Cup, a qualifying competition for the Coupe Du Monde de la Boulangerie held at the Europain in Paris, France.
I designed this bread for the international baking competition, The Louis Lesaffre Cup, a qualifying competition for the Coupe Du Monde de la Boulangerie held at the Europain in Paris, France. The Baguette and Specialty Bread Category is one of three categories in this competition (the other two are Artistic Design and Vienoisserie). Each category has specific rules to follow. The bread category requires the competitor to make artisan baguettes, decorative baguettes, three special breads and one special bread, which typically represents the participant’s country. This bread allows candidates to express their creativity with flavour and artistic design. Judging criteria includes weight and volume, conformity to rules, taste, aspect and form.
When thinking of Canada, how could I help but think of maple syrup and the maple leaf? The next step was to figure out a way to represent this artistically and tastefully in bread. Born in Saskatchewan, I also wanted to represent the abundance and variety of grains grown in this vast province. Combining flakes of spelt, kamut, oats, barley and wheat with maple syrup and roasting them into a tasty golden brown granola seemed like a perfect way to marry these Canadian treasures. Fermenting all of the whole wheat flour in the formula into a sponge preferment was designed to bring forward the sweetness of the maple syrup and complement the nuttiness of the granola. The soft and delicate crumb is also a nice contrast with the crunchiness of the toasted granola. The most difficult part of the design was how to show a maple leaf shape with the final product. I designed special molds to proof the bread as well as a leaf cutter to present a leaf on top of the boules. The hydration was adjusted so that the shape of the bread would hold in the mold and not get stuck to the sides.
The final result was beautiful and tasty. A very artistic colleague designed a stencil for the top of the leaf shape, which really completed the creation. This bread was well received by the judges and competitors alike, and I feel was a true representation of our amazing country.
Whole Wheat Sponge
Whole wheat flour 100%Water 67%Salt .5%Dry yeast .1%
Method: Mix whole wheat flour, water, salt and yeast until incorporated, by hand or in a mixer; final dough temperature is 72 F. Ferment for 12 to 15 hours. Granola:Blend 1,200 grams of assorted flakes (spelt, wheat, kamut, barley and oats). Mix flakes with: 300 g of maple syrup, 200 g sunflower oil, 10 g vanilla, 5 g salt. Place on a sheet pan, and roast until golden brown, approximately 30 minutes.
White flour 70%
Whole wheat flour 30%Water 63%
Olive oil 9%
Maple syrup 12%Granola 20%
Dry yeast .6%
Whole wheat sponge
In a spiral mixer, mix all ingredients except the granola. Mix 4-5 minutes on first speed and 2-3 minutes on second speed. Final dough temperature is 75-77 F. Bulk ferment for two hours, with one fold after an hour. Divide: For small loaves, 225 g each, large loaves 1 kg each. Pre-shape into light boules and rest 20 minutes. To make maple leaves for the tops. Take a small portion of the dough and roll out to 20-mm thickness. Place on a sheetpan and place in fridge until needed.When ready to shape bread, use a maple leaf cookie cutter to cut leaves for tops of bread. Place leaf in bottom of proofing basket or on couche. Brush edges of leaves with oil. Tightly shape the dough into boules and place seam side up onto leaves. Proof 1 hour. When fully proofed, turn loaves onto a peel or loading belt and gently score leaves. Bake 35- 50 minutes at 200 C, depending on loaf size.
Tracey Muzzolini is co-owner of Christie’s Mayfair Bakery in Saskatoon, Sask., with her brother Blair. She can be reached at firstname.lastname@example.org or 306-244-0506.