Sunday, January 1, 2012

New Year Sourdough Loaves

 HAPPY NEW YEAR!



I submit the New Year Loaves to Yeastspotting.


Soaker:
385 g sprouted kamut
140 g dried prunes, chopped
241 g stone ground rye flour
806 g hot water
Cover and let sit for 10-12 hours.

Sourdough Starter:
345 g whole wheat flour
346 g  warm water
1 tablespoon whole wheat sourdough + 2 tablespoons water
Knead the dough from the wheat flour and water. Dissolve the sourdough in water and add it to the dough. Knead, cover and let ferment for 10-12 hours.

Dough:
all of the soaker
all of the sourdough starter
464 g stone ground rye flour
25 g salt

In a large mixing bowl combine the ingredients listed below, cover and let ferment at room temperature for 12 hours.
Put the dough into two loaf pans lined with parchment paper. Let proof for 2 hours.
Bake:
for 15 minutes at 490 F and for 15 minutes at 470 F; remove the loaves from the pans and parchment paper. Then bake for 20 minutes at 440F.
Turn off the oven, leave the loaves inside the oven, leaving the door ajar.
Slice after 24 hours.

3 comments:

  1. Aniu - Wam również wszystkiego dobrego w Nowym Roku...

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  2. Sounds like a great recipe. Did you come up with this yourself or was this an adaptation from another recipe? Do the prunes serve as a sweetner? I tried a recipe many years ago that used prunes to replace sugar.
    Look forward to your response.
    Thanks
    Ian--Mookielovesbread.wordpress.com

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  3. Most of the recipes I create by myself.This the one of them. The loaves were sweet but I believe it was the Kamut which gave them sweetness.I had some prunes in my fridge so I added them to the soaker.I avoid sugar but I really enjoy sweetness of dried fruit in my breads.

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