The loaves go to yeastspotting at Wild Yeast Blog.
Sourdough:/Zaczyn:
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).
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