Hurricane Miche

After testing spelt and kamut flour I baked "good old style" bread-the whole wheat miche with addition of stone ground rye flour. I love large crusty loaves, topped with poppy seeds. The crumb is lightly sweet and moist. Whole grain flours give this bread beautiful color which always stimulate my appetite (contrary to white" breads" sold in supermarkets).

I prepared this miche when NYC was coping with Hurricane "Irene". Thanks God we were barely affected by the storm and Monday we enjoyed the beautiful weather.

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Saturday. August 27, 2011, 12 PM:

Sourdough Starter:

250 g whole wheat flour

250 g water

2 tablespoons mother sourdough starter

Soaker:

400 g stone groundrye flour

600 g whole wheat flour

153 g almonds

882 g hot water

Saturday, 5 PM:

500 g sourdough starter

soaker

25 g salt

Knead the dough and and let ferment for 3 hours. Stretch and fold after first and second hour. Prehape the loaf into a ball and let rest for 15 minutes. Shape the loaf, put into a proofing basket and refrigerate for overnight retarding (8-12 hours).

Sunday, August 28, 6:15 AM:

In the morning remove the dough from refrigerator and preheat your oven with a baking stone to 500F. Bake:

at 480 F with steam for 15 minutes

at 460F for 20 minutes

at 400F for 35 minutes.

KAMUT Sourdough Fougasse with Raisins

It was my first bread with such amount of KAMUT . I"m not satisfied with the crumb, which is dry and dense. I should have add more water to the dough and less Kamut flour.

220 g KAMUT sourdough starter
620 g water
620 g KAMUT flour
420 g whole wheat flour
Combine the ingredients and set aside for 1 hour. Then add:
20 g salt
150 g raisins (soaked in hot water and drained).
Knead the dough and set aside for 1 hour. Stretch and fold the dough and let ferment for another hour. Flat the dough into an oval and refrigerate for overnight retarding. In the morning remove the dough from the refrigerator and put it on a bread peel lined with parchment pepper.Cut slots with a sharp knife and pull them apart. Preheat your oven to 500F.
Bake :

• with steam at 480F for 10 minutes, 
• at 460F for 20 minutes,
• remove the parchment pepper and bake at 400F for 10 minutes.

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Sourdough Spelt Flatbreads with Za'atar

300 g whole wheat sourdough starter, fermented for 12 h
350 g water
4 g salt
2 tablespoons olive oil
600g whole spelt flour
Knead the dough and let ferment for 5 hours. Divide the dough and shape  into balls. Let sit for 30 minutes or refrigerate covered with foil to cook them later (up to 48 hours). Roll the balls and cook them in a preheted non-stick  skillet over medium heat. When ready top each bread with a few drops of olive oil and 1/4 teaspoon of  za'atar .

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Rye Sourdough Boule with Sprouted Wheat

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Sourdough Starter:

100 g  rye sourdough starter

306 g water

305 g rye flour (dark, stone ground)

Let ferment for 7 hours.

The combine the sourdough starter and 666 g sprouted wheat*. Let ferment for 5 hours.

*To make sprouted wheat kernels: (instructions from Peter Reinhart's Whole Grain Bread)

• rinse 2 cups (360 g) of berries (whole grain hard red spring wheat) to eliminate stones or dirt
• place grains in a covered container and cover with 4 cups (890g) of water (filtered or spring) at room temperature
• soak for 12-24 hours
• drain the grains
• rinse the soaked grains
• return them to the container, cover, and let sprout at room temperature
• little tails should show within 3-6 hours
• if not, rinse and drain again and wait for the sprouts to show
• refrigerate the sprouted grains until you are ready to use them in final dough.

Final dough:
sourdough starter and wheat
1000g stone ground rye flour
540 g water
170 g dried apricots
23 g salt
Combine the ingredients. Set aside for 1 hour. Shape a boule, put into basket and proof for 8 hours.
Baking:
at 500F for 20 minutes, with steam
at 450F for 20 minutes
at 400F for 20 minutes.
Let rest for 12-24 hours before slicing.

Whole Spelt and Wheat Sourdough Boule

360 g whole grain sourdough (wheat and rye)
715 g water
475 g whole spelt flour
600 g whole wheat flour
Knead the dough and set aside for an hour. Add:
23 g salt,
knead the dough and set aside for 3 hours. Flatten the dough and arrange the date halves (200g) over the dough. Shape a boule (from the French for ball). Put into proofing basket and refrigerate overnight for retarding. In the morning remove the basket from the refrigerator and preheat your oven with a baking stone to 500F.
Baking:
at 500 F for 20 minutes with steam,
at 460F for 20 minutes
at 430 F for 20 minutes.

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Amaranth Ring

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100 g whole rye sourdough starter
100 g whole wheat sourdough starter

700 g water

700 g whole wheat flour

300 g  whole amaranth flour

Autolyse the ingredients for 1 hour. Then mix in 20 g salt. Knead the dough and set aside for 1 hour. Let ferment in the mixing bowl for 3 hours at room temperature. Shape a ring, put into a proofing basket and refrigerate for overnight retarding.
In the morning, remove the ring from the refrigerator. Preheat your oven to 500F.

Bake:
for 15 minutes at 500F (with steam)
for 15 minutes at 450F
for 15 minutes at 400F.

Feta and Spinach Sourdough Stromboli

Sourdough starter #1:
121 g water
104 stone ground rye flour
1 tablespoon  rye culture
Let ferment for 4-5 hours.

Sourdough starter #2:
237 g sourdough starter #1
407 g whole wheat flour
407 g water
Let ferment for 3 hours or so.

Final dough:
all of the sourdough
500 g whole wheat flour
136 g milk
Knead the dough and set aside for 50 minutes.
Add 10.6 g of salt and work it through the dough. Let ferment for 50 minutes.

Filling:
445 g frozen spinach, defrosted in a microwave
445 g sheep's milk feta
3 garlic cloves, minced
Combine the spinach, garlic and feta cheese. Season to taste with dried Italian herbs black and cayenne pepper.

Transfer the dough to a lightly floured surface, divide it into 2 pieces. Roll out each piece into flat disk. Cut the dough to obtain oblong. Reserve the remains of dough to decorate the Stromboli. Distribute the filling over the rolled dough. Fold the dough over and pinch ends and sides together.

Place the shaped and decorated Stromboli on the prepared baking sheet and refrigerate for overnight retarding. In the morning remove the Stromboli from refrigerator. Preheat your oven to 500F with a baking stone.

Bake for 15 minutes at 500F, 460F and 400F. Let cool for 30 minutes before cutting.

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Black Swan Bread

To the mostly rye dough I have added  a lot of black ingredients and  named the loaf BLACK SWAN. I have asked my talented husband to draw a swan to stencil the bread.

Recipe:

300 g bubbling whole wheat sourdough
300g dark beer
300 g  rye flour, dark, stone ground
Let ferment for 3 hours.
Then add:
506 g water
100g whole buckwheat flour
2 tablespoons poppy seeds
2 tablespoons black caraway
2 tablespoons black sesame
2 tablespoons chia seeds
562 g stone ground rye flour
Mix the ingredients and set aside for 40 minutes. Then add:
180 g dried prunes
20.8 g  grey coarse salt
Let ferment for 3 hours. Preshape the loaf and set aside for 15 minutes. Shape the loaf and  put it into a proofing basket. Let proof for 6 hours at room temperature. Preheat your oven to 500F. Bake with steam for 15 minutes. Reduce the temperature to 470F and bake for 30 minutes.

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