Wild garlic buns with wholewheat and white flours from a recipe by Bäcker Süpke
Bäcker Süpke is a professional German baker who has a great baking blog where he generously posts recipes. Ulrike, of Ostwestwind, a fantastic home baker, has made them with wild garlic growing in her own garden – see her beautiful buns here. Lynne, another talented baker, made this lovely wild garlic loaf from her own recipe!
My contribution has been to have a go at translating the recipe and add a few notes of my own – I couldn’t resist making a batch as I still have wild garlic in the fridge from my last trip to the woods.
I used a darker flour in the sponge than is intended so my dough was not as soft and flowing as it should be for a more typical ciabatta type roll. If you use white flour throughout you should get a lighter coloured and more airy bun than I did. I used a wholewheat finely milled flour for the sponge, also T550.
My version is as follows:
Make the ‘sponge’ the day before you want to bake. This one has salt in it so I suppose should really be called a paté fermentée but it is not a firm paté fermentée like the one for the rustic bread I made last week.
Sponge
315 g white wheat flour (Type 550 in German) * But I used this
3 g yeast
2 g salt
263 ml water
Leave at room temperature for 2 hours and then a further 18-20 hours in the fridge.
Final Dough
All of the sponge above
753g white wheat flour (Type 550 in German)
5 g malt powder ( optional)
40 ml olive oil
21 g salt (original recipe 32 grams)
20 g fresh yeast
460 ml cold water
- Mix the sponge with all of the water and then add the other ingredients to the dough, mix roughly and then leave for 10 minutes.
- Oil a worksurface and pat the dough out flat, spread 35 grams of chopped wild garlic over this, and mix it in by kneading, folding etc till it is mixed through the dough and the dough is smooth.
- Then place the dough in a well oiled container, and fold three times over the space of three hours. Try not to deflate the dough during the prove. Keep it relatively cool not warmer than 23 ° C.
- Take the dough out of the container and place it gently on a work surface thickly strewn with flour. Sprinkle more flour over the top of the dough.
- Cut the dough into irregular shaped pieces of about 120 grams with a dough scraper or sharp knife.
- Place on baking parchment on trays and allow to settle down and recover from being cut for maybe 15 minutes or so.
- Handle the dough gently so it doesn’t deflate as you want it to keep the large bubbles.
- Bake in a preheated oven at 200 ° C Fan/220 ° C conventional oven for 12 minutes, reduce the temperature to 180 ° C Fan /200° C after that. Rotate the trays as needed through the bake.
- Bake for a total of 20 – 25 min depending on size.
Bäcker Süpke says there is some risk that you can confuse wild garlic growing with lily of the valley, which is poisonous, so if you are worried about your identification skills, use chives and a crushed garlic clove instead. I don’t think you can buy dried wild garlic in England. The leaves and flowers have such a distinctive smell of garlic though that I think it’s hard to mistake!
Zeb Bakes 
I don’t think these needed an airier texture, Jo, they look great with that elastic, chewy crumb. Were the buns quite garlicky?
They are just gorgeous! I just had one for breakfast, no vampires in this house! And the crumb is not elastic or even chewy, but soft, and light and garlicy, natch!
They look excellent Joanna.
I can just see myself eating them with lashings of ev olive oil, parma ham & griddled aubergines.
I’ve got a list of breads to make, so give me a bit of time, and I’ll make them too.
Thank you.
You’ll like these ones Gill! I just had one lightly toasted, green garlicy taste and a light soft bun! Get you to the woods and find some garlic. I might go and get some more today and try drying it in the sunshine….
Wow, great buns :-)
Thanks – needed your help though, Ulrike! They survived even with the wrong flour :)
Ganz Toll geworden! Aber das mit den gelben Blüten hinter den Brötchen ist nicht der Bärlauch!!! Gell? :-))
translation: that came out well. But the yellow flowers behind the rolls aren’t wild garlic, are they? :)
Vielen Dank noch mal Herr Süpke! :) Mach dir keine Sorgen. Der Bärlauch stammt aus den Wäldern hier in der Nåhe!
translation : Many thanks again, Herr Süpke. Don’t worry, the wild garlic came from the local woods
Ja, vielen Dank auch von ‘the loaf’ in Derbyshire. Wir haben die Bärlauch Brötchen noch nicht gebacken, aber Bärlauch haben wir jetzt genug, dank einer Kundin von uns. Morgen gibt’s Bärlauch und Lachs Bruschetta, näschste Woche kommen die Brötchen!
translation: Yes, many thanks as well from ‘the loaf’ in Derbyshire. We haven’t baked the wild garlic rolls yet, but we have enough wild garlic now thanks to one of our customers. Tomorrow there will be wild garlic and salmon bruschetta and next week will come the rolls!
Now, wouldn’t you just love to move down to Cornwall and set up a bakery – say in my home town? I know that’s what I’d love – imagine being able to go and buy real bread and bread with wild garlic – superb!
Choclette, I would love to! Bread and chocolate are the stuff that dreams are made of :)
Tried these today Joanna. They came out beautifully and sold out in an hour!
http://twitpic.com/1itlo2
Andrew, they look simply wonderful, not surprised they sold out, lucky consumers of Crich!