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.

Baking:
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).

Pieklam:

250 st.C-15 min.

225 st.C-15 min.

200 st C-10 min.