Rye Sourdough with Sprouted Kamut

Sourdough Starter:
1 tablespoon whole rye sourdough
250 g water
200 g whole rye flour
Let ferment for 10 hours.

Mash:
1000 g hot water
1000 g stone ground rye flour
Cover and let sit at room temperature for 8-10 hours.

Final dough:
sourdough starter
all of the mash
sprouted kamut, ground (how to sprout Kamut)
30 g salt
15 g black caraway seeds
Let ferment for 6 hours in the mixing bowl. Line two pans with parchment paper and scoop the dough into them. Let proof for 3 hours.
Bake at 490 F for 20 minutes, at 460 F for 20 minutes . Remove the loaves from the pans and bake for 20 minutes at 400F (without parchment paper).
Let sit for 24 hours before slicing.

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Sourdough Loaf for Scorpio

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Soaker 1

200 g hard cider

150 g dried apricots, chopped

Soaker 2

150 g Marsala wine

150 g hazelnuts

Soak the dried fruit and nuts for 8 hours. Then drain. Save the wine and cider to add to the dough.

Dough 1

200 g whole wheat sourdough starter (100% hydration)

500 g whole wheat flour

150 g water

all of the saved cider

Knead the dough for 10 minutes or so. Let autolyse for 1 hour. Then add 11 g salt and work it through the dough. Let ferment for 2 hours at room temperature.


Dough 2

200 g whole wheat sourdough starter (100% hydration)

500 g whole wheat flour

200 g water

all of the saved wine

Knead the dough for 10 minutes or so. Let autolyse for 1 hour. Then add 11 g salt and work it through the dough. Let ferment for 2 hours at room temperature.


Roll out the dough 1 and arrange the soaked apricots.

Roll out the dough 2 and cover with it the rolled dough with apricots. Arrange the soaked nuts. 

Shape the loaf and let ferment at room temperature for 2 hours. Then preheat your oven with a baking stone to 500F.

Bake for 20 minutes with steam at 490 F and for another 20 minutes at 460 F.

Sourdough with Pumpkin Pie Spice Mix

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Loaves  with dried prunes and figs

Hot Soaker:
300 g hot water
300 g stone ground rye flour
20 g pumpkin  pie spice mix

Mix the ingredients, cover and set aside at room temperature for at least 8 hours.

Dough:
700 g whole wheat flour
400 g water
200 g  rye sourdough starter
Combine the ingredients and set aside for 2 hours. Stretch and fold the dough after 1st and 2nd hour. Set aside for 30 minutes. Then add :
20 g salt
and soaker.
Knead the dough and let ferment for 1 h 30 minutes. Divide the dough, pre-shape and let rest for 15 minutes. Shape the loaves, put into the proofing baskets, cover. Refrigerate for overnight retarding (up to 12 hours).
In the morning remove the loaves from the refrigerator. Preheat your oven to 500F.
Bake with steam for 16 minutes. Then reduce the temperature in the oven to 460 F and bake for 20 minutes.  Turn the oven off and leave breads for 10 minutes. Then remove the breads from the oven and let cool before slicing.

Sourdough Nan-e Barbari ( Persian flatbread )

I baked Nan-e Barbari  for the 6th edition of World Bread Day,.
I found the recipe here and I decided to shape Barbari from sourdough dough.

Dough ingredients:
110 g whole wheat sourdough starter
378 g water
501 g whole wheat flour
 Combine the ingredients. Autolyse for 20 minutes. Add:
7 g salt.
Knead the dough, cover and let ferment for 4 hours in a mixing bowl.

Remove the dough from the mixing bowl and shape it into a ball. Let rest for 15 minutes.

Meanwhile mix all sauce ingredients and bring to boil. Let it cool down before using it.
Sauce Ingredients:
1/3 teaspoon flour
Baking Soda: 1/3 teaspoon baking soda
1/4 cup water

 Flat the dough and brush with the sauce. Dip your fingers in the sauce and punch down the dough to create "rows".  Sprinkle with sesame seeds (or poppy seeds) and brush again. Preheat your oven to 500F. Bake for 15 minutes at 480F with steam.

For the first time I used this product. It works well. It was easy to transfer the bread to the oven and dough didn't stick to the bake-liner. Time will tell how if it was a good purchase.

100% Whole Rye Sourdough Loaves with Sunflower and Caraway Seeds

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Sourdough Starter:
145 g  rye  sourdough starter (120% hydration)
410 g stone ground rye flour
413 g water
Let ferment for 7-8 hours

Mash:
850 g stone ground rye flour
150 g sunflower seeds
15 g black caraway seeds
914 g hot water
Use a  potato masher to combine the hot ingredients. Let sit at room temperature for 8-12 hours.

Final Dough: 
all of the  rye sourdough starter

all of the mash

23g salt

Combine the ingredients in a large mixing bowl. Let ferment for 8 hours.

Line two loaf pans with parchment paper. Scoop the dough into the pans and preheat your oven to 500F.

Bake :

for 20 minutes at 490F, covered with similar pans (it helps the loaves to rise in the oven)

for 20 minutes at 460 F, uncovered

for 10 minutes at 400 F(without pans and without parchment pepper)
turn the oven off and leave the loaves inside for 5 minutes. 
Let sit for 24 hours before slicing.

"From Eve to Adam" Sourdough Boule

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Soaker:
100 g dried apples, chopped
300 g hard cider
200 g stone ground rye flour
Combine the ingredients, cover tightly and set aside for 5-8 hours at room temperature.

Sourdough Starter:
3 tablespoons whole wheat " Mum" starter
200 g water
200 g whole wheat flour
Mix the ingredients and let ferment for 5-6 hours.

Final Dough:
sourdough starter (minus 1 tablespoon)
424 g water
602 g whole wheat flour
150 g whole rye flour
Autolyse for 50 minutes. Then add:
all of the soaker
22 g salt
Knead the dough and set aside for 1 hour. Pre-shape the dough into a ball. Let rest for 20 minutes. Shape a boule, put into a proofing basket, cover tightly and refrigerate for overnight retarding.  Bake in preheated oven with stem for 20 minutes at 490 F and for 20 minutes at 450F. Turn the oven off and leave the bread inside for another 10 minutes.

Crew Cut Sourdough

Sordough Starter 1:
1 tablespoon rye sourdough
180 g water
160 g stone ground rye flour
 Nix the ingredients and let ferment for 12 hours.

Sordough Starter 2:
350 g sprouted kamut, ground
350 g water
320 g stone ground rye sourdough starter
Let ferment for 7 hours.

Final dough:
sourdough starter
300 g water
700 g whole wheat flour
100 g stone ground rye flour
50 g flax seeds
20 g salt.
Knead the dough and let ferment in the mixing bowl for 1 hour. Flat the dough and add 170 g dark sweet dried cherries. Shape the loaf. Move to a pizza peel and shape a hedgehog. Preheat the oven to 500F.
Baking:
for 20 minutes at 490F,
for 20 minutes at 455F.


I wanted to make a hedgehog from sourdough dough. But when I showed it to my husband he called it a mouse. It reminds me more an armadillo.  Anyway, no matter how strange my Unidentified Sourdough Pet  looks, it will be eaten soon. :)

Sprouting Kamut Grains:

Rinse grains and drain. Put into a large bowl and cover with water. Cover with a cloth and set aside for 12 hours.
Drain and rinse the grains again. Bring back to the bowl, cover and set aside for another 12 hours.
Drain the grains, arrange them in an oblong baking pan or glass dish lined with a cloth. Set aside in a dark place for a few hours. Grind. You can keep them in refrigerator for a week or freeze for later usage.
To make  sprouted grain flour you need at first to dehydrate the sprouted grains and than grind them.

Rye-Wheat Sourdough with Chia Seeds and Dates

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Sourdough Starter
100 g whole wheat  starter
100g whole rye starter

Starters refreshed overnight

wheat (left) and rye (right)

100g whole wheat flour
100 g stone groundrye flour
200 g water

Before fermentation

Fermentation: 5 hours

5 hours later

Final Dough:
400 g stone ground rye flour
100 g chia seeds
400 g water

Small and oval chia seeds have interesting scent.

Autolyse: 1 hour
400 g whole wheat flour
22 g salt
Kneading: 10 minutes or so. Bulk fermentation: 2 hours.

After 2 hours of bulk fermentation

Shaping:
120 g dates chopped
water for shaping

Flattened dough 

Proofing: 1 hour

Shaped boule (French: "ball")

Baking:

with stem for 20 minutes at 490F,

for 20 minutes at 450F.