1-2-3 bread with dried prunes

Simple bread made for our Friend.

This bread recipe is based on Flo`s 1-2-3 sourdough bread formula that works

250 g dark rye sourdough (100% hydration)

500 g water (2 x sourdough starter in g)

750 g flour (3 x sourdough starter in g) -I used 380 g whole wheat flour and 370g  rye flour -stone ground

13 g salt (= 1.8-2 % of the amount of the flour)

10 dried prunes (soaked in boiling water for 10 minutes and drained)

Mix the sourdough, water and flour. Let to rest for 30 minutes. Add salt and  work it through the dough. Let  rest for 30 minutes and then add the dried prunes.  Ferment for 4 hours.

Remove the dough from the mixing bowl and let rest for 15 minutes. Shape the dough in long batard and place upside dough in a floured proofing basket.Proof for 2 hours. Then preheat the oven with baking stone to 500F.

Bake 15 minutes in 500 F and 40 minutes in 450 F.

The loaf goes to yeastspotting at Wild Yeast Blog.

Dried fruit and rye flakes bread

Very tasty bread with a slight of sweetness from dried fruit.

Porridge:
226 g dried fruit mix (cherries,blueberries, golden raisins,cranberries)-soak them in boiling water for 10 minutes and drain
400 g wholemeal rye flakes(instant)
993 g whole wheat flour
800 g water (room temperature)
Day 1:
Mix the ingredients in a large bowl, cower and put into refrigerator for 6- 12 hours.
Then remove it from the refrigerator and leave it room temperature for 8-12.

Sourdough:
2 tablespoons whole- rye starter (stiff from stone ground flour)
156 g dark rye flour
110 g water
Let it ferment for 8-12 hours.

Day 2:
Add sourdough to porridge.Mix it through with your hands for 10 minutes. It`s not easy at the beginning. Allow to rest for 30 minutes (delayed salt method).
Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes and give it another turn.
Continue the process allowing about half an hour between turns until you achive silk consistency.

Let to ferment for 2 hours.

Shape the loaf and put into baking pan to proof . Proof for 2 hour and then preheat the oven with a baking stone and steaming pan to 500F. Prepare 1 cup of water for steaming.

Bake:
500F-15 minutes with steam
470F-15 minutes
430F-15 minutes
The loaf goes to yeastspotting at Wild Yeast Blog.

Potted Walnut Bread

So we have fall. The time of   harvest.  At the end of August I noticed beautiful walnut tree on my way home from supermarket. I took some still green walnut fruit to observe how they change into dark and hard nuts. They have inspired me to add some walnut pieces to my bread.

Porridge:
700 g whole wheat flour
400 g dark rye flour
90 g walnut pices
900 ml water
Knead until all flour is fully incorporated, cover and put into refrigerator for at least 12 hours.

Sourdough:
1 tablespoon sourdough whole-wheat starter
150g water
150g dark rye flour
Let it ferment covered, in room temperature for 12 hours.

Remove the dough from refrigerator and add sourdough.

Mix it through with your hands for 10 minutes. It`s not easy at the beginning. Allow to rest for 30 minutes (delayed salt method).

Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.

Give it turn and allow to stand for 30 minutes and give it another turn.

Let to ferment for 5 hours. The dough is slightly wet. Divide the dough and shape into a boule and cylinder  Put into proofing baskets coated with the parchment paper. Proof for one hour.
Soak your Romertopf  for 10 minutes, dry it and put into the oven with  the oven proof pot with lid. Preheat the oven to 500F. Score the loaves and put them into the Romertopf and pot. Cover with lids. Bake 15 minutes in 470F, another 15 minutes in 450F. Remove the loaves from the pots and parchment paper - bake for 15 minutes.

The Potted Walnut Loaves go to yeastspotting at Wild Yeast Blog.

Four - grain Porridge Sourdough Bread

I  enjoyed the work with porridge dough - it was so smooth, easy to knead, really cooperative.
And bread was so soft and tasty. My husband ate 4 slices the same evening I baked the bread. Three days later I had to bake a new bread because we ate it all.

1st day, in the evening

220g organic multigrain hot cereal : rye,wheat, barley and oats
1/2 teaspoon  salt
1000 g water
 Simmer the grains in boiling water for 10 minutes.Cover the pot with lid and let to cool. Then add :
368 g whole wheat flour
420 g white whole wheat flour
Knead until all flour is fully incorporated, cover and put into refrigerator for at least 12 hours.
Prepare sourdough:
57 g  rye sourdough
132 g water
133 g dark rye flour (stone ground)
Let it ferment covered, in room temperature for 12 hours.

 2nd day, in the morning:

Remove the dough from refrigerator and leave it for 45 minutes in room temperature. Add sourdough.
Mix it through with your hand for a few minutes.Allow to rest for 30 minutes (delayed salt method).
Add the salt (22 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes and give it another turn. That's enough.
Let to ferment for 6 hours (primary fermentation/first stage/ bulk proof).
Shape your bread into boule, using the flats of your hands.  Put into proofing basket. Cut into pieces (instead of scoring it). 

Proof the bread until it achieve their full potential , about 3 hours.

Set your oven to 500F and bake:
15 minutes with steam in 500F.
25 minutes in 4750F
15 minutes in 450F.
The loaf goes to yeastspotting at Wild Yeast Blog.

Very Cheesy Whole Wheat Stromboli (au levain)

I do love eating open sandwiches with  a thick slice cheese. I eat  them every morning with fresh vegetables and I'm never bored.

I was planning to make pizza but I had it last month. I had a lot of pizza dough so I decided to make my first whole-wheat sourdough Stromboli with Stilton cheese to keep them moist.

Sponge:
535 g ater
385 g whole-wheat flour
30 g starter
Combine all the ingredients for the sponge, stir, cover and let ferment for 8 hours.

Final dough:
600 g flour
 125 g water
11/2 teaspoon kosher salt
recipe from: http://sourdough.com/forum/turkish-filled-pide-sourdough-variety#comment-12228

Add the dough ingredients to the sponge, stir to combine and knead. Cover and let it stand at room temperature for 4 hours.

Transfer the dough to a lightly floured surface, divide it into 2 pieces. Roll out each piece into flat disk (like for pizza).

Sweet filling:
0.47 lb White Stilton with Apricots

6 oz goat cheese
1/3 cup cashews pieces

Savory  filling:
0.50 lb Blue Stilton
6 oz goat cheese

1/3 cup pistachio pieces

Distribute cheese pieces and nuts over dough. Fold dough over and pinch ends and sides together. 

Place the shaped Stromboli  on the prepared baking sheet and let them rise for 2 hours. Then preheat the oven to 500 F. Bake 15 minutes in 450 F, and 30 minutes in 400 F. Let them cool in the oven.

Sourdough Bagels and Twists (100% whole grain)

These bagels look  more like obwarzanki from Poland but  they're much softer. I really like their taste. Twist with rye flour are little harder and didn`t want to swim during boiling. And the  Parmigiano-Reggiano topping was not a good idea. 

Soaker 1 for bagels
85 g whole wheat flour
142 g organic multigrain hot cereal (rye,barley,oats,wheat) 100% whole grain
5 g salt
160 g water

Soaker 2 for twists
113 g whole wheat flour
113 g dark rye flour
5 g salt
158 g water

Mix all of the soaker ingredients together, cover the bowl and leave at room temperature for 6 hours.

Final dough 1&2:
soaker 1 or 2
140 g sourdough
85 g whole wheat flour
Mix all of the ingredients, cover and leave at room temperature for 2 hours. Shape the bagles and twists. Leave them at room temperature for 60 minutes, then cover  put them in a refrigerator overnight.
Next day, place a large pot of water on to boil and add 2 teaspoons of baking soda. Boil bagels and twist for 1 minute each side. Then seed them or top with grated cheese.

Preheat the oven to 500 F. Bake 10 minutes in 450 F, flip the bagels over and bake for  another 10 minutes.

Recipe adapted from:
Petar  Reinhart`s -WHOLE GRAIN BREADS - ingredients
http://www.sourdoughhome.com/sourdoughbagels.html-process

Hearty Wholemeal Bread with Buckwheat Flakes

I am finally proud of my bread...It looks gorgeous. My special thanks for tutoring go to Australian Baker WARWICK QUINTON.

Porridge:
600 h whole wheat flour
260 g dark rye flour
100 g buckwheat flakes
850 ml cold water
Mix and flours and water and place in  a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.

Sourdough:
10 g whole wheat starter (100% hydration -from the fridge)
100 g  whole wheat flour
60 g water
Let to ferment for12-14 hours.

Remove the bowl from the fridge and add:
240g altus ( 60 % rye, 40% wheat)
160 g stiff sordough
Mix it through with your hand for a few minutes.
Allow to rest for 30 minutes (delayed salt method).

Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes.
Continue the process allowing about half an hour between turns until  you  achive silk consistency.

Let to ferment for 4-6 hours (primary fermentation/first stage/ bulk proof).
Shape your bread into cylinder, using the flats of your hands.  Brush with water, and dust with buckwheat flakes. Put into proofing basket.

Proof the bread until it achieve their full potential , because it may not  rise during baking. Slash diagonally 4 times.

Set your oven to 500F and bake:

•  15 minutes with steam in 480F.
•  20 minutes in 450F
• 15 minutes in 400F.

Recipe adapted from: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html

The bread goes to yeastspotting at Wild Yeast Blog.

Rye with flax seeds

Starter:-12-14 h
210 g dark rye flour (stone ground)
60 g-rye sourdough
210g water

Soaker: 12-14 h
50 g golden flax seeds
200 g boiling water
150 g dark rye flour (stone ground)

Final dough
470 g starter
200 g soaker
740g water
740 g  dark rye flour (stone ground)
23 g salt

Mix all  ingredients (except the salt) and autolyze the dough for 30 minutes. Add the salt, mix an let ferment for an hour. Put the dough into loaf pan and let it rise for 6 hours.
Baking: 500 F-15 minutes, 450 F-110 minutes, 400 F (without pans) 10-15 minutes.

Roggendinkelbrot with seeds

Recipe from:   roggendinkelbrot-3stage-detmolder-process

1ST DAY:


Refreshing the sourdough-3pm
16g Dark Rye Flour
24g Water
8g Sourdough Starter (100% hydration whole-rye)



Basic Sourdough-8pm
100g Dark Rye Flour
78g Water
all refreshed sourdough

NEXT DAY:

Full Sourdough-1.30pm
270g  Dark Rye Flour
270g Water
all basic sour

Soaker:
50g sunflower seeds
50g pumpkin seeds, roasted
408 g water

Final Dough 4.30pm
514g Dark Rye Flour
100g Whole Spelt Flour
18g Kosher Salt
full sourdough
soaker


Mix the ingredients listed above and let  ferment for 90 minutes.
Divide dough into two  pieces.Form the loaves, dusting lightly with rye flour to prevent sticking. Place in baskets  and  proof covered for 1 hour.  Then preheat oven to 500 F with baking stone. Place loaves on baking stone, add 1 cup hot water to steam pan and bake  for 10 minutes.Then turn oven down to 410 F and bake for another 40 minutes .