End of July Bread

Submitting toYeastspotting

800 g whole wheat flour
264 g stone ground rye flour
746 g water
21 g salt
390g whole grain sourdough (part wheat, part rye)
 orange(3) and lemon(1) zest
194 g dates chopped

Combine the sourdough, water and flours. Autolyse for 1 hour. Add the zest, dates and salt. Knead the dough and set aside for 1 hour.  Repeat this kneading twice more at 1 hour intervals, then leave the dough for an hour.  Prehape. Let sit for 30 minutes. Shape the loaf and refrigerate for overnight retarding. In the morning remove the loaf from the refrigerator.
Preheat your oven and prepare water  for steaming . Bake:
at 500 F for 20 minutes, with steam
at 470 for 20 minutes.
Then turn off the oven and leave bread for 10 minutes.

Rye and Teff Loaf

Soaker:
134 g sunflower seeds
244 g hot water
Let cool and refrigerate for 7-12 hours.

Final dough:
all of the soaker
390 g whole rye sourdough
541 g water
750 g  rye flour (dark, stone ground)
200 g organic whole teff flour
94 g altus (  slice of old bread, soaked in hot water, mashed and drained)
Combine the ingredients and set aside for 1 hour. Add:
21 g salt and set aside for 2 hours.
Put the dough into your dutch oven. Top with white and black sesame seeds and multi grain cereal. Let proof for 2 hours.
Baking:
at 495F for 20 minutes, covered with a  lid
at 470F for 30 minutes, without lid.

Submitting toYeastspotting

PUB Bread

Ale and snacks: roasted cashews and dried apricots= PUB Bread

Submitting toYeastspotting

660 g ale (650 ml,1 pint)
700 g whole wheat flour
300 g  rye flour, stone ground
290 g liquid whole wheat sourdough
Knead the dough and autolyse for 20-30 minutes. Then add:
150 roasted cashews
160 g dried apricots
95 g water
23.5 g salt
Knead the dough and set aside for 45 minutes. Knead the dough for a minute or so and let sit for another 45 minutes . Repeat the kneading and let rest for 45 minutes. Prehape the dough into boule and let relax for 45 minutes. Shape the loaf, put into proofing basket and let proof at room temperature for 45 minutes. Cover tightly and refrigerate overnight for retarding. Remove the loaf  from the fridge in the morning. Preheat your oven to 500F.
Baking
for 15 minutes at 490F (with stem)
for 15 minutes at 470F
for 30 minutes at 440F.

Loaves with Teff Flour in Sourdough Starter

Submitting toYeastspotting

Sourdough Starter:
200 g  mature whole rye sourdough
250 g teff flour
400 g water
Let ferment for 6 hours.

Final dough:

all of the starter

637 g water

1300 g whole wheat flour

Autolyse the dough for 20 minutes. Add:

22 g salt. Knead the dough and set aside for 1h30minutes. Degas the dough and let ferment for another 90 minutes. Divide the dough. Preshape and set aside for 20 minutes.

Shape the loaves and refrigerate for overnight retarding (up to12 hours).

In the morning preheat your oven to 500F. Remove the loaves from refrigerator. 

Baking:

for 15 minutes at 500F

for 25 minutes at 460F.

Wild Blueberry Schiacciata ( sweet focaccia)

Submitting toYeastspotting

Sourdough starter:
250 g whole wheat liquid  sourdough
250 g whole wheat flour
155 g water
Let ferment for 8 hours at room temperature.


Final dough:

550 g  sourdough starter
900 g whole wheat flour
235 g stone ground rye flour
680g water
4 tablespoon of olive oil
4 tablespoon of honey
445 g  wild blueberries
20 g salt

Combine the starter, water and rye flour. Add  the whole wheat flour and knead the dough for 15 minutes or so. Set aside for 30 minutes. Mix in  the salt, oil and honey. Cover the dough and set aside for 90 minutes. Degas the dough, cover and let proof for another 90 minutes. Divide the dough into. Shape  first  oblong from 2/3 of the dough (13x9") and second from the rest of the dough. Arrange 350 g  of the wild blueberries over the first oblong and cover with the second. Arrange the rest of the berries. Cover and refrigerate overnight for retarding.

In the morning remove the dough from refrigerator and preheat your oven withe the baking stone. Prepare for steaming.
Baking:
(I retarded in the baking pan but baked without it.)
for 10 minutes at 500F
cover to prevent berries on top from burning
for 10 minutes at 480 F
for 20 minutes at 460F.

Moja pierwsza schiaciata-schiacciata z borowka amerykanska.

Chia Seeds Miche

Submitting toYeastspotting

Final dough:
286 g  rye sourdough
289 g whole wheat sourdough
800 g water
100g chia seeds
250 g stone ground rye flour
750 g whole wheat flour
Mix the ingredients and knead the dough. Set aside for 30 minutes. Mix in 23 g salt and set aside for one hour. Knead for a few minutes after first, second and third hour of bulk  fermentation. Let rest for 1 hour and preshape the dough into a ball. Let rest for 30 minutes and shape a boule. Put it to proofing basket and refrigerate for overnight retarding.

Baking:

for 15 minutes at 500F

for 15 minutes at 470F

for 15 minutes at 450F

for 10 minutes at 400F.

Sinful Loaf

Submitting toYeastspotting

Sourdough Starter:
251 g water
251 g stone ground rye flour
1 tablespoon whole rye starter from the fridge
Let ferment for 8 hours in warm place.

480 g  rye sourdough starter
359 g  hard cider
104 g water
299 g whole wheat flour
461 g  stone ground rye flour
19 g salt salt
227 g blend of dried cherries, blueberries and strawberries

coarse oatmeal (enough for dusting the loaf)


 Combine the ingredients and knead the dough. Let ferment in the mixing bowl for23 hours.Shape into a  coat with coarse oatmeal. Let rise for 3 hours.Preheat your oven to 500F.

Breakfast Bread/Chleb sniadaniowy

Submitting toYeastspotting.

80 g multigrain hot cereals (wheat, barley, oats, rye )/ platkow sniadaniowych z pelnego ziarna (pszenica,zyto, jeczmien i owies)
1/8 teaspoon salt/1/8 lyzeczki soli gruboziarnistej
664 g water/wody
Bring salted water to boil and simmer until cereals soak up  most of the water. Let cool and refrigerate until ready to use./
Zagotowac wode z sola, dodac platki. Gotowac do czasu , az platki wchlona wiekszosc wody.  Odstawic do ostygniecia i wlozyc do lodowki .

Sourdough Starter:/ Zaczyn zakwasowy:
144 g mature whole rye sourdough/zakwasu zytniego
145g (dark) rye flour/maki zytniej razowej
145 g water/wody
Let ferment for 12 hours./ Fermentacja 12 godzin.

First fermentation of final dough:/ Pierwsza faza fermentacji ciasta:
all of the starter from stage/caly zaczyn
694 g water/wody
694 g whole rye flour/zytniej maki razowej
Let ferment for 6-8 hours./ Odstawic na 6-8 godzin.

Final fermentation:/ Fermentacja ciasta -faza finalna:
all of the dough from the first fermentation/ ciasto z pierwszej fazy
all of the cooked cereals/ ugotowane platki
131 g whole wheat flour/maki pszennej razowej
21 g salt/soli
152 g prunes, halved/sliwek suszonych

Mix all of the ingredients and let sit for 1 hour. Put the dough into a dutch oven. Stencil the dough with coffee grinds before or after baking. Turn on the oven./
 Wymieszac skladniki w misce i odstawic na 1 godzine. Przelozyc ciasto do garnka zaroodpornego i zakryc. Chleb mozna ozdobic (szablonem i zmielona kawa) przed lub po upieczeniu sie bochenka. Rozgrzac piekarnik do 250C.

Baking :/Pieczenie

• for 20 minutes at 500F (covered)/ 20 minut w 250 C pod przykryciem
• for another 20 minutes at 460F (lid removed)/ 20 minut w 240 C bez pokrywki
• for 20 minutes at 430F/20 minut w 220 C
• for 10 minutes at 420F/10 minut w 210 C.

Turn of the oven, remove the bread from the dutch oven, (stencil the bread if you hadn't done it before), and let sit for 10 minutes in there./ Wylaczyc piekarnik, ozdobic bochenek (jesli nie byl ozdobiony przed wstawieniem do piekarnika) i zostawic w nim chleb na 10 minut.