Sunday, October 31, 2010

Halloween baking / Bochenek pszenny z nerkowcami i rodzynkami

Bread with beard-Chleb z broda :)

360 g mature  dark rye sourdough starter
614 g water
887 g white whole wheat flour (KA)
103 g cashews
103 g dark raisins
18 g salt

I dissolved the  sourdough starter in water.  Then I added  the  flour and mixed the ingredients.
( It was the first time I used  the King Arthur White Whole Wheat Flour and I was impressed.  Before I had been buying the white whole wheat flour from Trader Joe`s.  But  the TJ`s flour is to weak to bake a good bread.)
I kneaded  the dough for 10 minutes and let  it rest for 30 minutes.
I added salt and work it through the dough.   I set  it aside for 30 minutes.  Then I add cashews and raisins. I  let it  rest for another half an hour and kneaded  again. Dough  fermented  for 4 hours.  I shaped loaf ( I used around 60% of dough) and proofed  for 3 hours.

I forgot about scoring the bread and the result is the strange looking  loaf.  It could have been really pretty loaf.

500 F with steam-15 minutes
450 F-15 minutes
400F-10 minutes.
Rest of the dough I left to cut out few Halloween shapes: ghosts, bats, pumpkins and crescents. I know that bread dough  does not makes perfect shapes. The shapes were proofing while the loaf was baking for 30 minutes.  I baked them for 10 minutes in 400F.

Po polsku"
360 g zakwasu pszennego razowego 100% hydracji
614 g wody
887 g razowej maki jasnej pszennej
103 g orzechow nerkowca
103 g ciemnych rodzynek
18 g soli

Zakwas rozpuscilam w wodzie, dodalam make. Zagniatalam ciasto przez 10 minut i odstawilam je przykryte na pol godziny. Dodalam sol, zagniotlam i odstawilam na 30 minut. Nastepnie wgniotlam nerkowce i rodzynki. Po kolejnej polgodzinnej przerwie zagniotlam ciasto po raz czwarty, a nastepnie zostawilam do fermentacji na 4 godziny. Z 60 procent ciasta uformowalam bochenek , ktory wyrastal w koszyku 3 godziny.
Rozgrzalam piekarnik do 250 st. C (maksymalna temp.) z kamieniem. Naparowalam go 1/2 szklanki wrzatku. Zapomnialam naciac bochenek (stad ta broda).
250 st.C-15 min.
225 st.C-15 min.
200 st C-10 min.

Saturday, October 30, 2010

Whole wheat sourdough pizza with chopped chives in dough/Pelnoziarnista pizza ze szczypiorkiem

 Friday was my lucky day. By accident I created the best healthy pizza dough I have ever made - soft and delicate. Delicious.

This pizza is my improvisation. I needed any bread for Friday dinner because my last two  loaves of the rye bread with cranberries disappeared faster than I expected.
So in the  Friday morning I refreshed my  whole wheat sourdough starter. After 4 hours I had lively  (150% hydration) starter.
I mixed:
 120 g of the starter,
 360 g water
 480 g  whole wheat flour (my ratio for pizza dough-1:3:4 - it was an improvisation).
 I kneaded the dough and set it aside for 35 minutes.
Then I added 8 g salt an I worked it through. I let it ferment for 3 hours.
 Then I added bunch of chopped chives and worked it through the dough. I rolled the dough and put  it a onto a baking pan.  I preheated my oven with a baking stone to 500F (45 minutes). I added sliced zucchini and baked for 10 minutes, then I added some grated Parmesan and I  baked it for another 10 minutes.  Then I topped the baked pizza with  a half of chopped red  sweet pepper.

The pizza goes to yeastspotting at Wild Yeast Blog.

To moj improwizowany przepis na ciasto na pelnoziarnista pizze.
120 g zakwasu pszennego razowego (150% hydracji)
360 g wody
480 g maki pszennej razowej
Zagniotlam ciasto, odstawilam na 35 minut i dodalam 8 g soli. Po kolejnym zagniataniu ciasto dojrzewalo 3 godziny, Dodalam do ciasta peczek posiekanego szczypiorku. Ciasto rozwalkowalam na blaszce do pieczenia pizzy. Rozgrzalm piekarnik do max. temperatury 250 stopni C. Na ciescie rozlozylam plastry cukini i pieklam przez 10 minut. Nastepnie dodalam parmezan i dopiekalam pizze jeszcze 10 minut. Na koncu dolozylam kawalki czerwonej papryki.

Wednesday, October 27, 2010

100% Whole Rye Sourdough Bread with Cranberries/ Zytni z zurawina i otrebami

I  have missed rye bread so much. To have the bread as soon as possible I refreshed my sourdough  at first at 8 PM  and for the second time at 12:45 AM and  left on the warm shelf in my kitchen (above our old refrigerator which emits a lot of heat ). In the morning it looked and smelled perfectly.Rye dough doesn't require kneading. All you need it's a patience.  Let the wild yeasts work. 

The loaves go to yeastspotting at Wild Yeast Blog.

400 g  mature  rye sourdough
I took my rye starter from refrigerator (2 tablespoons) and added 1 teaspoon of whole rye flour to wake it up. Five hours later I took 1 tablespoon of starter and added: 200 g whole rye flour and 200 g water. I let it ferment for 7 hours.

800 g water
1200 g rye (stone ground) flour
27 g salt
121 g dried cranberries soaked in hot water, drained=146 g after soaking

Mix starter, water and flour. Set aside for 45 minutes. Add cranberries and salt. Work them through the dough.
Let ferment for around 6 h 30 m.
Shape loaves and let proof for 3 hours.

Then preheat  oven to 500 F with baking stone.

  • 480F with steam-10 minutes
  • 450F-10 minutes
  • 400F-30 minutes
  • turn off oven and leave loaves for 10 minutes inside oven with door ajar
  • Remove loaves; cut after 12 hours

400 g ozywionego zakwasu z maki zytniej razowej 100% hydracji
800 g wody
1200 g maki zytniej razowej
27 g soli
121 g suszonej zurawiny, namoczonej we wrzatku i odsaczonej=146 g

Wymieszalam zakwas i wode, dodalam make i wymieszalam ciasto. Po 45 minutach dodalam sol i zurawiny. Ciasto dojrzewalo przez 6 i pol godziny. Uformowalam bochenki i zostawilam do wyrosniecia na 3 godziny.
240 st.C-10 minut z para
225 st. C-10 minut
200 st.C-30 minut
wylaczylam piekarnik, uchylilam drzwiczki i zostawilam chleby na 10 minut ; po wyjeciu chleb kroilam dopiero po 12 godzinach.

Saturday, October 23, 2010

Pumpkin-seed sourdough bread/ Chlebki z pestkami dyni

Pumpkins  are vegetables which I love and hate at the same time. I love their shapes and seeds  but I can't stand the smell and taste of  the  pulp on their insides . So I decided to create my own pumpkins from  the bread dough.
Here they are. Not perfect, but tasty.

The loaves go to yeastspotting at Wild Yeast Blog.

First mix:/Wymieszalam:
300 g  whole-wheat sourdough/ zakwasu z maki pszennej razowej
600 g water/wody
500 g whole wheat flour/maki pszennej razowej
400 g whole rye flour/ maki zytniej razowej

Second mix - 45 minutes later:/ Po 45 minutach dodalam 150 g uprazonych pestek slonecznika.
Add 150 g roasted pumpkin seeds to the dough.

Third mix - 45 minutes later:/ Po kolejnych 45 minutach wymieszalam:
220 g shredded carrot/drobno startej marchewki
21 g salt/soli
100 g whole wheat flour/maki pszennej razowej
and knead them through the dough./i zagniotlam ciasto
Repeat kneading twice  at intervals of half an hour./ Powtorzylam zagniatanie jeszcze dwa razy, co pol godziny.

Ferment the dough for 4-6 hours.
Divide the dough into four pieces.
Shape the  boules and slash starting at the bottom and up to the top, to make "pumpkin lines". Then shape steams.
Place the boules on the peel (covered with parchment paper) let them proof  for two hours. In  the meantime preheat the oven  with the baking stone 500 F. Bake:
475 F with steam for 10 minutes
450 F-15 minutes
400 F - 10 minutes./
Ciasto fermentowalo przez 6 godzin. Podzielilam je na 4 czesci i uformowalam okragle bochenki. Uformowalam palcami ogonek, a nozykiem nacielam chlebki-tak by upodobnily sie do dyni. Chlebki ulozylam na lopacie przykrytej papierem do pieczenia. Rosly 2 godziny. Przed uplynieciem czasu rosniecia rozgrzalam piekarnik z kamieniem i blaszka na wode do naparowania piekarnika do 250 st. C.
10 minut w 240 st C
15 minut w 230 st. C
10 minut w 200 st. C



Tuesday, October 19, 2010

Wholemeal loaves with cooked wheat from Mini Oven's recipe/ Razowe bochenki z gotowana pszenica

 These breads are perfect for long fall evening when you don't mind waiting for them.  Heat from the oven warms your home and  smell  of bread soothes your mind.
I couldn't help  stenciling them!
 The loaves go to yeastspotting at Wild Yeast Blog

 So many people has  has tried the  recipe so why shouldn't I?

In the evening:
  • In a saucepan, combine 180 g wheat berries (whole grains) and 3 and 1/2 cup of water. Bring to a rolling boil, reduce heat, cover and simmer for 1 hour or until tender. Drain and set aside to cool. Then refrigerate for 12 hours.
  • Mix the ingredients for starter:
1 TBS  whole rye sourdough
150 g dark rye flour
150 g water
Let ferment for 10-12 h.

In the morning:

1050 g water - 3.5 x 300 g
1248 g wholemeal flour (700 g rye and 548 g wheat) - 4.16 x 300 g 
300 g mature sourdough starter
461 g  cooked hard red sprig wheat berries
28 g salt -  2% of flour weight: (150 g flour from starter + 1248 g = 1398 g)

  •  Mix all ingredients except salt. Set aside for 1 hour. Mix the salt through.  Let rest for another hour and knead the dough. Cover and let ferment for 3 hours.
  • Shape the loaves and put them into baking pans. Let them rise for 3 hours plus time for preheating an oven to 500 F with a baking stone.
  • Bake:
15 minutes in 500 F
30 minutes in 450 F
remove the loaves from the pans
20 minutes in 400 F
then turn off the oven and let sit the loaves for another 20 minutes.

Ugotowalam 180 g ziaren pszenicy w 3 i 1/2 szklanki wrzatku. Odsaczylam , odstawilam do ostygniecia i wlozylam do lodowki na 12 godzin. Mozna przygotowac kilka dni wczesniej.
Przygotowalam zaczyn z :
1 lyzki zakwasu
150 g maki zytniej razowej
150 g wody
i zostawilam na 12 godzin.

Rano wymieszalam ciasto chlebowe:

1050 g wody - 3.5 x 300 g
1248 g maki razowe (700 g zytniej and 548 g pszennej) - 4.16 x 300 g 
300 g zakwasu
461 g  ugotowanej pszenicy
Odstawilam na 1 godzine i dodalam:
28 g soli -  2% wagi maki
Zostawilam ciasto na 3 godziny.
Wlozylam ciasto do foremek, w ktorych chleb wyrastal 3 godziny plus czas rozgrzania piekarnika.

15 minut 250 st.C
30 minutes in 225 st.C
usun chleb z foremek
20 minut w 200 st.C
wylacz [iekarnik i zostaw w nim chleby na  20 minut.

Saturday, October 16, 2010

Buttermilk Challah Stuffed with Dates and Cashews/Maslankowa Chalka z daktylami i nerkowcami

This my own non- kosher Challah recipe-sourdough, whole-wheat and eggless.  I substituted buttermilk for eggs.  The dough was perfect - easy to knead and braid.  I prepared it for :
World Bread Day 2010 (submission date October 16).
This my second World Bread Day and . Last year I celebrated it with Naan-pizza.  
Oto moja wlasna nietradycyjna wersja chalki na przypadajacy dzisiaj Dzien Chleba.

150g oats/platkow owsianych
150g buttermilk (cold)/zimnej maslanki
Mix the ingredients and put into refrigerator for 12-24 h./Wymieszalam skladniki i w szczelnym opakowaniu wlozylam do lodowki na dobe.

Final dough:/Ciasto:
400 g mature whole wheat sourdough starter (hydration 100%)/zakwasu pszennego razowego
777 g buttermilk (cold)/zimnej maslanki
300 g soaker/namaczanki
1000 g whole-wheat flour/maki pszennej razowej
20 g salt/soli

Mix sourdough, soaker and buttermilk. Add whole-wheat flour and knead the dough. Set aside for 45 minutes. Add salt and work it through the dough . Let rest for 30 minutes. Knead the dough 3 times in 30 minutes intervals.
Cover with linen cloth and let ferment for 3 h. 
Divide the dough into 6 pieces and roll each piece into a strand. Cut them lengthwise and stuff wit dried dates and cashews. Roll them once more.
Braid the challah. (I made 2 floors challah. It means that I braided two challah and put smaller one on larger one.) Cover with cloth and let rise for 3 hours and 35 minutes (including time for preheating oven to 500F).
Baking :
500F-15 minutes
450F-20 minutes
400-10 minutes (covered with foil)/
Wymieszalam zaczyn, namaczanke i maslanke. Dodypalam make i zagniotlam ciasto.Po 30 minutach odalam sol i znowu zagniotlam ciasto. Powtorzylam zagniatanie jeszcze 3 razy w odstepach polgodzinnych. Zostawilam ciasto na 3 godziny fermentacji. Po tym czasie podzielilam ciasto na 6 czesci i uformowalam waleczki. Kazdy waleczek nakroilam, a w miejsce przeciecia wlozylam daktyle albo nerkowce. Zaplotlam dwie chalki i polozylam jedna na druga-ulozona na lopacie przykrytej papierem do pieczenia. Zostawilam pod przykryciem do wyrosniecia na 3 godziny i 35 minut (czas rozgrzania piekarnika do 250 st C). 
Pieklam 15 minut w 250 st.C, 20 min. w 225 st. C i 10 minut w 200 st C. (przykrylam chalke folia na ten czas).

Thursday, October 14, 2010

Sauerkraut-onion sourdough bread/Razowiec z kiszona kapusta

I was wondering if sour kraut &amp wild yeasts are good companions.  Chemistry is not my favorite subject so I decided to skip a theory and make an experiment in my kitchen.

The loaves go to yeastspotting at Wild Yeast Blog.
30g wholemeal rye starter/ zytniego zakwasu
150 g water/wody
150 g wholemeal rye flour/ maki zytniej pelnoziarnistej
Mix the ingredients and let ferment for 12 hours./Wymieszalam skladniki i zostawilam na 12 godzin.

Final dough:/Ciasto chlebowe:
550 g whole wheat flour/maki pelnoziarnistej maki pszennej
300 g  rye flour-stone ground/maki zytniej razowej
281 g sauerkraut (rinsed and drained) plus onion-chopped/kiszonej kapusty z marchewka i cebula
1/2-1 teaspoon caraway seeds (optional)/lyzeczki kminku
500 g water/wody
20 g salt/soli

In large bowl mix sourdough with water, add whole wheat flour and knead the dough. Set aside for 30 minuts. In another mixing bowl mix sauerkaraut, whole rye flour and caraway seeds. Combaine the content of both bowls and let rest for 30 minutes. Add salt and work it trough the dough. Let rest 30 minutes. Fold the dough and let rest 30 minutes. Repeat the procedure twice. Let ferment for 4 hours.
Shape the loaves and put them into baking pan. Cover with linen cloth and let rise for 3 hours or more.
Preheat the oven with a baking stone to 500 F. Put pans into it and bake for 15 minutes.
Then decrease the temperature to 450 F and bake another 15 minutes. Remove the loaves  from the pans and put them onto baking stone. Bake in 400 F for 25 minutes./
W duzej misce rozpuscilam zakwas w wodzie. Dodalam make pszenna i zagniotlam ciasto. Odstawilam na 30 minut. W drugiej misce wymieszalam kapuste z maka zytnia i kminkiem. Polaczylam zawartosc obu misek i zagniotlam ciasto. Odstawilam na 30 minut. Dodalam sol, zagniotlam ciasto i znowu odstawilam znowu na 30 minut.Zagniotlam ciasto jeszcze 2 razy w odstepach polgodzinnych. Zostawilam do fermentacji na 4 godziny.
Uformowalam bochenki, ulozylam w formach i zostawilam je do wyrosniecia na 3 godziny. Rozgrzalam piekarnik z kamieniem w srodku.
Pieklam: po 15 minut w 500 F i w 450 F oraz 25 minut w 400 F (bez foremek na kamieniu).

Monday, October 11, 2010

Sunflower boule/Slonecznikowy bochenek

In the evening:/Wieczorem:
Blanch wholemeal flours:/Zmiekczanie pelnoziarnistej maki:
500 g whole wheat flour/maki pelnoziarnistej pszennej
500 g dark rye flour/maki pelnoziarnistej zytniej
750 ml water/wody
 Mix , cover a mixing ball and put it into refrigerator./ Zagniotlam make z woda w misce. Miske przykrylam i schowlam na nic do lodowki.

 Prepare sourdough:/Przygotowanie zaczynu
125 g whole wheat flour
125 g water
26 g whole wheat sourdough
Let ferment in the kitchen for 10-12 hours./ Wymieszalam zakwas z woda i zagniotlam z maka. Zostawilam w kuchni do fermentacji na 10-12 godzin.
I always keep and ferment my starters covered  so when I open a lid it's start breathing and "blinking".

Blanch seeds :/Blanszowanie pestek slonecznika:
150 g sunflower seeds/pestek slonecznika
cover with 150 g hot water/zalalam wrzaca woda
Let warm and put into refrigerator for a night./Po ostudzeniu umiescilam pestki na noc w lodowce w zamknietym pojemniku.

In the morning:/Rano:
Remove the blanched flour and seeds from refrigerator; warm at room temperature for 1 hour
Mix blanched flours and sourdough (be prepared for hard work).Set aside for 30 minutes./ Wyjelam zblanszowana make i pestki z lodowki i zostawilam w kuchni na 1 godzine, aby troche sie ogrzaly. Po tym czasie zagniotlam make z pestkami slonecznika. Po dosc trudnym zagniataniu dalam odpoczac ciastu i sobie przez 30 minut.

Add salt-24 g. Work it through the dough. Still not easy to knead. Let rest 30 minutes./ Do ciasta dodalam 24 g soli, ponownie je zagniotlam i odstawilam na kolejne pol godziny.

Add seeds and mix it through the dough. Now the dough is soft and it's pleasure to work with it.
Let ferment for 4 hours.
Shape the boule and proof it upside down in proofing basket.
After 3 h 45 m preheat the oven with baking stone to 500F. Score the boule./Po tym czasie, zagniotlam ciasto z pestkami. Zostawilam je przykryte w misce na 4 godziny w kuchni. Uformowalam okragly bochen i umiescilam je w durszlaku wylozonym lniana sciereczka (zlozeniami do gory). P 3 godzinach i 45 minutach wyrastania chleba w koszyku-nastawilam piekarnik na 250 stopni C. Wlozylam tez kamien do pieczenia i blaszke do wody, ktora naparuje piekarnik. Gdy piekarnik osiagnal wymagana temperature-przelozylam chleb na lopate przykryta papierem do pieczenia*, nacielam lekko chleb, do blaszki w piekarniku wlalam 1 szklanke wrzatku.
*papier do pieczenia (uzywam moich zapasow przywiezionych z Polski-tej marki ulatwia mi wlozenie bochenka do piekarnika, a wyciagam go spod bochenka zwykle w polowie pieczenia; wtedy tez obracam chleb na kamieniu wokol jego osi, aby byl rowno wypieczony.

Bake :/Pieczenie
  • 15 m with steam (1 cup boiling water) in 500 F./250st C
  • 15 m in 475 F/240 st C
  • 15 m in 450 F/230st C
The loaf goes to yeastspotting at Wild Yeast Blog.

Thursday, October 7, 2010

Pear bread/Chleb z gruszka

I have never been a big fan of pears. I eat only a few per year. But when I saw those I decided to buy some. They were delicious. Their beauty inspired me to bake this bread.

453 g water/wody
283g  rye flour-stone ground/zytniej maki razowe grubo mielonej
453 whole wheat flour/pszennej maki razowej

 Mix the flours and water until the dough comes together and you have a sticky mass and put the container in the refrigerator for 12 hours / Make i wode zagniotlam, aby sie dobrze polaczyly. Miske przykrylam talerzem i umiescilam na noc w lodowce. Ta procedura ma na celu zmiekczenie pelnoziarnistej maki. 

Starter:(10-12 hours)/Zaczyn zakwasowy:
125 g water/wody
125 g dark rye flour/maki zytniej pelnoziarnistej
25 g  rye starter/zakwasu zytniego
Zakwas wymieszalam i zostawilam na 1- godzin w temperaturze pokojowej.

Final dough:/ Ciasto chlebowe:
all soaker from refrigerator -cala namaczanka
255 g starter-zaczynu
Mix the ingredients (it's not easy) and let rest 30 minutes./ Wymieszalam namaczanke z zaczynem. Nie jest to latwe bo ciasto jest zimne i zbite. Pod wplywem ciepla rak i zagniatania - zyskuje na elastycznosci. Zostawilam na 30 minut przykryte sciereczka.
Add salt work it through the dough. Let rest 30 minutes. Fold the dough and let rest 30 minutes. Repeat the procedure once more./ Po tym czasie dodalam sol i cierpliwie zagniatalam ciasto. Odstawilam je na 30 minut. Rozciagnelam i zlozylam ciasto jeszcze dwa razy w 30-minutowych odstepach.
Allow the dough to ferment for 4 hours at room temperature./ Przykrylam miske z ciaste folia i zostawilam w kuchni na 4 godziny.

Shaping:/Formowanie :

Flatten the dough into a disc, put 100 g of pistachio nuts (toasted, salted) and pear cut in to pieces. Fold in each side, and then the bottom. . Turn the dough over and shape your pear. Try to shape thick neck to prevent from burning during baking. Use XL raisin or dried plum to make stem end of the pear. Place the pear on peel with parchment . Cover with plastic to avoid drying the dough./
Ciasto wyciagnelam z miski na deske obsypana maka i rozplaszczylam dlonmi. Na ciescie rozlozylam pistacje(lekko solone) orza 1 gruszke pokrojona w kosteczki. . Boki ciasta zawinelam do srodka-tak by na siebie nachodzily. Dolna czescia ciasta pokrzylam reszte farszu. Odwrocilam gruszke, uformowalam ogonek , a na dole umiescilam duzo rodzynke (moze byc tez suszona sliwka czy wisnia) . Ciasto ulozylam lopacie wylozonej papierem do pieczenia, przykrylam folia i zostawilam do wyrosniecia.

After 3-hour proofing preheat the oven to 500F with a.baking stone. Prepare 1 cup of  hot water for steaming.Score the loaf.
15 minutes-480 F
15 minutes -450F
Remove  the parchment, cover the bread with foil (it`s brown enough) and bake 10 minutes in 400F.
/Po 3 godzinach wyrastania chleba rozgrzalam piekarnik z kamieniem do 250 st.C. Nacielam chlebek po bokach.Pieklam 15 minut w 240 st.C i kolejne 15 w 230 st.C. Chleb obrocilam na kamieniu, okrylam folaia do pieczenia (byl juz idealnie zarumieniony) i dopiekalm jeszcze 10 minut w 200 st.C.
Po wyciagnieciu chleba z piekarnika zwilzylam wierz chleba woda przy pomocy pedzla. Na srodku ulozylam wyciety z papieru ksztalt gruszki i obsypalam go maka przesiewana przez male sitko.

 Adapted from the recipe from: Discovering Sourdough and inspired by

The loaf goes to yeastspotting at Wild Yeast Blog.
Dodaje do:

Tuesday, October 5, 2010

No pain -bread gain/ Chleb bez wysilku

When I saw the recipe I couldn't believe that it works.  I needed no time consuming recipe so I gave it a try. Successfully!
1st day/ dzien 1
8 PM/20.00
Build starter:/Budowa zaczynu
288 g whole wheat flour/maki pszennej razowej
216 g water/wody
45 g whole wheat sourdough/zakwasu pszennego razowego
50 g dark rye sourdough/zakwasu zytniego razowego
Mix the ingredients and refrigerate the starter./ Wymieszaj skladniki  i wloz zaczyn do lodowki.

Build soaker:/Namaczanka:
100 g whole wheat flour/maki pszennej razowej
75 g water/wody
2 g salt/soli
Mix the ingredients and leave at room temperature./ Wymieszaj skladniki i zostaw w temperaturze pokojowej.
The loaf goes to yeastspotting at Wild Yeast Blog.

Next day:/ Nastepny dzien
8 AM/8 rano
Take starter out of refrigerator./ Wyjmij zakwas z lodowki
Combine starter and soaker. Add:/ Polacz zakwas i namaczanke.Dodaj:
50 g dark rye flour/maki zytniej razowej
40 g water/wody
7 g salt/soli
Knead the dough and let rest for 1 hour./ Zagniec ciasto i odstaw na godzine.
Shape the loaf and place it in a  proofing basket (use parchment because the dough is sticky -NOT upside down). Proof for 2 hours. Then preheat the oven with a baking stone and Romertopf (previously soaked in water for 10 minutes) to 500 F./
Uformuj bochenek i uluz w koszu. Niech wyrasta 2 godziny. Rozgrzej piekarnik z garnkiem do pieczenia i kamieniem do 250 st.C.

for 15 minutes in 475 F
for 15 minutes in 450 F
Remove the pot and parchment. Place the loaf on baking stone and bake another 10 minutes.


15 minut w 240 st.C i kwadrans w 225 st.C

Adapted from the recipe from:weekend-reclamation-project

Saturday, October 2, 2010

Healthy Ciabatta Bread

Tree different  flours and seeds in one ciabatta. I didn't plan the ciabatta at first, but I fermented the dough too long (and probably added too much water). It was very sticky . Weather conditions wasn't helpful - extremely humid. In addition,  the flours I used- the white whole wheat and wholemeal - rye have really weak gluten.

101 g whole blue corn flour
489 g dark rye flour - stone ground
57 g raw sunflower seeds
77 g raw pumpkin seeds
103 g golden roasted flax seeds
506 g water
Knead until all the ingredients is fully incorporated, cover and put into refrigerator for at least 12 hours.

200g white whole wheat flour
150 g water
1 tablespoon chef
Ferment for 10-12 hours.

Final dough:
223g flour
244 g water
21 g salt

Mix  the soaker, sourdough, flour and water. Leave it for 30 minutes. Add the salt and work it through the dough. Let ferment for 5 hours.
To form the ciabatta bread follow the instruction from there.
Let proof for two hour. Then preheat the oven with a baking stone to 500F.
15 minutes with steam-500 F
15 minutes-450 F
10 minutes-400 F.