Stenciled whole-wheat boules

When breads were baked, me and my husband were trying to crate a stencil of ear of wheat.  After  removing the loaves from the oven,  I slightly moistened their tops (using brush) and stenciled them with some blue corn flour.

1st build of preferment:
In the evening : mix the ingredients listed below, knead the dough and shape it into a ball.
50 g starter (rye)
50 g water
100 g flour (white whole wheat)

2nd build of preferment
In the morning mix:
200 g starter from the 1st build
400 g white whole wheat flour
200 g water

Wait 4-5 hours and knead final dough:
800 g starter from the 2nd build

2200 g flour ( only 490g white whole wheat, 1710 g whole wheat flour
1780 g water
30 g salt

Mix 200 g of water and the preferment together. Knead the flour and the rest of water , then let it rest 30 minutes. Then add the dissolved preferment, salt and knead the dough at the counter-top for at least 15 minutes.
Divide the dough and let it ferment for 3 hours. Shape the boules and proof for 3 hours. (You can also put proofed boules to refrigerator and bake them next day. )
Then preheat the oven to 500F with baking stone (I have 2 small stones). Steam the oven with 2 cups of hot water. Put the boules in and bake for 15 minutes. Decrease the temperature to 450 F and bake for 20 minutes.


These boules go to yeastspotting at Wild Yeast Blog.

Beer bread with bulgur

Sponge :

Mix  the ingredients listed below  and let it ferment for 6 hours:
60 g whole wheat sourdough, mature, hydration rate 100%
230 g dark rye flour (stone-ground)
230 g water
Then add:
334 g bulgur
325 g beer (oatmeal stout)
and let it ferment for 10 h.

Final dough:

328 g dark rye flour
329g whole wheat flour
430 g water
17g salt


Mix the sponge with the whole- rye flour, add water and  the whole-wheat flour in mixing bowl.. Mix with your hand until  all the flour is hydrated, cover with a plastic bag and leave it for 30 minutes. Add salt and knead by hand until it is thoroughly combined. Let it rest in the bowl for another 30 minutes.

Shaped loaves

Divide the dough and put it on  a countertop. Shape the loaves.
Place the shaped loaves in oiled loaf pans and cover with  plastic bags. Proof them for 5 hours and put them in the oven preheated to 450 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Remove loaves from the pan and bake for 10 minutes (350 F)

Proofed loaves


These breads go to yeastspotting at Wild Yeast Blog.

Pizza and something like focaccia

When I saw the  recipe for the whole-grain-pizza-au-levain at Farine blog I already  knew that I would  try it soon.

 It is  a great recipe because you can prepare it in advance, put into refrigerator and use whenever you want  (within a week) .

150 g firm levain (hydration rate: 60%)-my was rye (100% hydration)
950 g whole grain flour (45% wheat, 45% spelt and 10% rye)- I used 550 g whole-wheat flour and
 450 g  organic whole spelt flour ; I didn't add rye because I used rye sourdough
50 g gluten - I didn't have a gluten at home
787 g water
18 g salt
100 g extra virgin olive oil (optional)-I skipped the option

Dissolve the sourdough in the water, add whole-wheat flour, salt and mix using a spoon. Then add spelt flour and mix by hand until it is thoroughly combined. Put the dough to a plastic container and cover with lid. Let it ferment for 2 hours. Then put the container to refrigerator. 

When you are ready to bake - take the dough out of the refrigerator and preheat the oven to 450 F with a baking stone. To make one regular pizza (for two people or for one hungry man) take out  1/4 of the dough from the container,  put it on floured counter top and shape into ball. 

Grease  a pizza pan with olive oil and cover it with some flour. Flatten the dough on the pan using your hands and a rolling pin.

Add the topping and bake for 15 minutes.

My topping:

- choped and cooked plum tomatoes with a green  jalapeño

- grated Pecorino Romano and Mimolette Francaise

After baking I topped the pizza with some fresh baby spinach and cashew pieces.

From the rest of the douhgh I shaped something like focaccia, topped it with some  sweet green and red pepper.

Dark bread with many seeds

These breads go to yeastspotting at Wild Yeast Blog.

Soaker:
30 g raw sunflower seeds
34 g raw pepitas (pumpkin seeds)
32 g poppy seeds
33 g white sesame seeds
120 g dark rye flour (stone ground)
120 g whole wheat flour
6 g salt
300 g hot water
Mix the ingredients for the soaker  and leave  it for 12 hours at room temperature.

Sponge:
100 g whole-wheat starter
204 g water
304 g whole-wheat flour

Mix the ingredient and let the sponge ferment for 12 hours in warm place.

Final dough:
800 g whole wheat flour
400 g dark rye flour
908 g water
20 g salt
soaker
sponge

Dissolve the sponge in 450 g of water and sponge in 458 g of water. Transfer them to mixing bowl. Add the flour and salt and mix by hand until it is thoroughly combined and all the flour is hydrated. Cover the bowl (I use plastic bag) and leave it for 30 minutes.Knead the dough in mixing bowl and leave it for 30 minutes. Knead again, cover  the dough and let it ferment for 3 hours.
Divide the dough and put it on floured countertop. Shape the loaves.
Option no.1 (what would I do if I baked these bread in loaf pan)
You can place the shaped loaves in oiled loaf pans (2-3) and cover with damp cloth. Score the loaves and put them in the oven preheated to 475 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Option no.2 (For the first time I  baked in my Romertoph clay cooker)
 Soak  bottom of  clay cooker in warm water for 15 minutes. Drain cooker bottom of cooker  pat dry and grease. Put the loaf and  let stand  covered for an hour. Then soak top of cooker in water, drain, pat dry and grease.Place covered cooker in cold oven. Set oven tat 475 F. Bake for 30 minutes covered. Turn down the temperature in the oven to 400 F and bake for 10 minutes. Remove the bread from cooker and cool on wire rack.

Second loaf  I baked in the  oven safe pot with  an extra part from my round  pan.

Flat Loaf with Sparkling Wine and Fresh Figs

The bread has the smell of summer. It contains very sweet  fresh figs and  a litlle tart strawberry sparkling wine. It tasted best warm but I also enjoyed it  later with Brie.

Sourdough:/Zaczyn zakwasowy:
52 g rye sourdough (whole grain)/zakwasu zytniego
205 g water/wody
206 g white whole wheat flour from Trader Joe`s*/maki razowej z pszenicy bialej
*From my experience...I think that the flour from the white wheat has weak gluten. I  can shape the loaf only  when I reduce hydration significantly. Does anybody agrees with me? I do not have these problem with whole (red) wheat floor from Stop&Shop.

Wine ans Figs:
462 g NANDO Fragolino sparkling wine/wina
350 g fresh  figs/swiezych fig

Mix all ingredients for the sourdough and soak figs in wine. Leave them (covered) for 12 hours at room temperature. /

Wymieszalam wszystkie skladniki zaczynu oraz namoczylam pokrojone figi w winie. Zostawilam na 12 godzin w kuchni.

Final dough:/Ciasto chlebowe:

all above/caly zaczyn i figi w winie

459 g cooked and milled red wheat grains/gotowanych i zmielonych ziaren pszenicy

1024 g white whole wheat flour from Trader Joe`s/ maki j.w.

12 g salt/soli

Strain the figs a reserve the wine./Oddzielilam figi od wina

Dissolve the sourdough and grains in the wine. Add the flour and mix by hand. Autolyse the mixture for 30 minutes. Add the salt and figs. Knead the dough until all of the salt and figs are  incorporated.Cover the mixing bowl with plastic bag and let  the dough rest for 45 minutes. Knead again and let the dough ferment for 3 hours./ Rozpuscilam w winie zakwas i dodalam ziarna pszenicy. Dosypalam make i zagniotlam ciasto. Zostawilam je na 30 minut na autolize. Dodalam sol i figi, ponownie zagniotlam i odstawilam miske z ciastem na 45 minut. Po tym czasie zagniotlam ciasto jeszcze raz i zostawilam w misce na 3 godziny fermentacji.

Preheat oven (with a baking  stone) to 450 F./Rozgrzalam piekarnik z kamieniem do 450 F.

Place the dough on the peel  covered with parachment paper and some flour . Using wet fingers, gently spread the dough evenly over the parachment paper. Cover she top of the bread with some flour and with clean cloth./ Na lopacie rozlozylam papier do pieczenia i obsypalam go maka. Rozlozylam ciasto , obsypalam je na wierzchu maka i przykrylam scierka.

Put the bread in the oven and steam with 1/2 cup of boiling water. Bake 15 minutes with the steam  then  turn down the temperature in the oven to 400 F. Bake for another 10 minutes, remove the parachment paper and bake 10 minutes more./ Wlozylam chleb do piekarnika i naparowalam go 1/2 szklanki wrzatku. Pieklam kwadrans z para. Obnizylam temperature do 400 F, po 10 minutach usunelam papier spod chleba i dopiekalam go jeszcze 10 minut.

Check yeastspotting out! Every Friday new breads, buns and pastries from around the world !

Mixed - Flours Loaves by Anulka/ Mieszane bochenki Anulki

I have decide to write my blog in English to improve my writing skills and submit my posts to  Yeast Spotting. 

Soaker: /Namaczanka:
219 g whole wheat flour/maki pszennej razowej
200 g  boiling water/goracej wody
53 g golden roasted flax seeds/ siemienia lnianego
6 g salt/soli

Sourdough:/Zakwas:

130 g dark rye flour/maki zytniej razowej

122 g whole wheat flour/maki pszennej razowej

123 g organic spelt  flour (whole grain)/maki orkiszowej razowej

250 g  water/wody

35 g  mature sourdough  starter (wheat)*/zytniego zakwasu

45 g mature sourdough  starter (rye)*/pszennego zakwasu
*My  both sourdough starters are whole grain.

Mix all ingredients for the soaker and sourdough it for 10 hours at room temperature.


Final dough :/Ciasto wlasciwe:
424 g dark rye flour/maki zytniej
340 g whole wheat flour/maki pszennej
509 g  organic spelt  flour (whole grain)/maki orkiszowej
900 g of water/wody
soudough/zaczyn zakwasowy
soaker/namaczanka
24 g of salt/soli

Disperse the soaker and sourdough in the water. Add the flours (without the salt), Knead by hand until it is thoroughly combined and all the flour is hydrated. Let the mixture sit for  30 minutes./ Rozpuscilam zakwas i namaczanke w wodzie i dodalam make. Zagniotlam ciasto i odstawilam je na 30 minut.

Add the salt and knead the dough until all of the salt is incorporated.Cover the mixing bowl with plastic bag and let  the dough rest for 60 minutes./Dodalam sol, zagniotlam ciasto w misce i znowu odstawilam - na 1 godzine.
Knead again and divide the dough into two equal pieces. Ferment the dough for 3 hours./ Zagniotlam ciasto i zostawilam na 3 godziny fermentacji.
Preheat oven (with a baking  stone) to 500 F./Rozgrzalam piekarnik z kamieniem do 500 F.
Place the shaped loaves in oiled loaf pans (2-3) and cover with damp cloth. Score the loaves and put them in the oven./ Uformowalam bochenki, ulozylam je w foremkach i przykrylam scierka.
 Bake  for 10 minutes , then  turn down the temperature in the oven to 450 F. Bake for another 10 minutes, remove  loaves from the pans and place them on the stone. Bake for 15-20 minutes. Remove the loaves from the oven and let them cool completely on a wire rack before cutting into./ Pieklam 10 minut w 500 F i tyle samo czasu w 450 F. Wyjelam chleby z foremek i ulozylam na kamienu. Pieklam jeszcze 15-20 minut (jeden z bochenkow byl wiekszy od pozostalych).



I

Zytni ze swiezymi sliwkami/ Rye bread with fresh plums

Chleb z suszonymi sliwkami nalezy do polskiej tradycji.  Pomyslalam, ze swieza sliwka bedzie tez doskonalym dodatkiem do zytniego chleba. Pszenne pieczywo w koncu mi sie przejadlo i skomponowalam bochenek z przewaga maki zytniej./
I bought some Italian prunes and I decide to insert few of them into my rye boule. 

In the evening:
34 g zakwasu pszennego (125% hydracji)/whole wheat sourdough (hydration 125%)
73 g zakwasu zytniego (100% hydracji)/ rye starter (hydration 125%)
300 g maki pszennej pelnoziarnistej/whole wheat flour
385 g maki zytniej pelnoziarnistej/dark rye flour
439 g wody/water


Wymieszalam ciasto i zostawilam na 14 godzin w plastikowym pojemniku z pokrywka./ Dissolve the sourdoughs in the water, and the flour and mix until all of the flour is incorporated. Cover the mixture with plastic bag and let it ferment for 14 hours.

 Dodalam:/ Next day add: 
300 g maki zytniej razowej/dark rye flour
7 sliwek drobno pokrojonych/ chopped plums
12 g soli/ salt
zagniotlam i zostawilam w misce na 1 godzine./ Mix all the ingredient with the dough no.1 and  let it ferment for 1 hour .
Wyciagnelam ciasto na blat obsypany maka, uformowalam bochenek i ulozylam go na sciereczce w koszu. Wyrastal okolo 6 godzin./Flour your countertop and put the dough on it . Shape into small  boule.Let it   
proof, covered, for 6 hours.


 Rozgrzalam piekarnik z kamieniem do 450 F, ulozylam w nim chleb i pieklam kwadrans.  Obnizylam temperature do 400 F, obrocilam chleb i pieklam jeszcze 25 minut./ Preheat oven with a  baking stone to 500 F and bake for 15 minutes. Then turn down the temperature in the oven to 450 F, rotate the bread and bake for another 25 minutes. Let it cool completely before cutting. 


Check yeastspotting out! Every Friday new breads, buns and pastries from around the world !

Jablkowy Paj z Pekanami z Bochenkowa

Jablka juz ladnie wyrosly, w lodowce stalo troche mascarpone, w szafce reszta maki i troche pekanow w skorupkach (czekajacych na moja uwage od grudnia zeszlego roku)...Cos trzeba bylo z tym zrobic.

190 g mascarpone z lodowki
190 g maki (whole wheat pastry flour)
3  saszetki stevi = 3 lyzki cukru

Spod zagniotlam,  wylozylam nim foremke i schowalam do lodowki. Szesc jablek umylam,  utarlam ze skorka i poddusilam z cynamonem. Rozgrzalam piekarmnik do 350 F i podpieklam ciasto przez 10 minut. na spodzie ulozylam jablka i pieklam jeszcze 20 minut. Gdy paj ostygl rozlozylam na nim funt waniliowego jogurtu wymieszanego z 110 g mascarpone, ktory posypalam pekanami.

I tak bez wielkiego wysilku udalo mi sie zapisac do trzech akcji: