Sunday, March 18, 2012

Spelt Sourdough Flatbreads with Mango

500 g active whole wheat sourdough starter (hydration 100%)
1000 g whole grain spelt flour
100 g wholemeal buckwheat flakes (if you don't have flakes reduce the amount of water to 644 g)
744 g water
In a large mixing bowl combine the ingredients and set aside for 1 hour. Then mix in:
22 g salt
Cover and let ferment at room temperature for 1 hour.* Then refrigerate for 8 hours. Remove the dough from the refrigerator and preheat your oven to 500F with a baking/pizza stone. Prepare about 170 g dried mango slices and chop them.
Divide the dough into about 21 pieces and form into balls (similar to the size of your clenched fist).

Roll out a ball into a circle and place the dried mango slices in the center.
Pull the edges of the dough to wrap the mango slices.
Let the filled balls settle for 3 to 4 minutes before rolling them.

Next turn the oven to high broil.
Place 3 flat breads on the baking stone at a time. I take 6-7 minutes to bake breads ; they should be golden brown both sides.
To give the oven the chance to get heated again to max, you should wait 3 minutes before baking the next flat bread.
Submitted to Yeastspotting. 

*If you want to cook the breads in a skillet (a pancake skillet works great) - do not ferment the dough in the refrigerator - just leave it at room temperature for 1 to 2 hours. You should form smaller balls and roll out circles thinner.  Heat the skillet  over medium-high heat and cook the breads without any fat.(I baked this way only the breads not filled with the mango slices).

Sunday, March 11, 2012

Daylight Sourdough

Daylight Loaves was sent to Yeastspotting.

Soaker 1:
1100 g hot water
1350 g whole rye flour
23 g salt
Combine the flour and water and let cool for 1 hour.
Soaker 2:
287 g sunflower seeds
287 g hot water
Soak the seeds in hot water for 1 hour. Then drain and mix in 1 tablespoon sweet paprika powder.
Then combine the soakers in a large mixing bowl, cover and set aside for 4 hours.
Final dough:
500 g  mature rye sourdough starter (100% hydration)
Knead the dough and let ferment for 4 hours.
Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.

In the morning, remove the loaves from the refrigerator and  preheat your oven with a baking stone to 500F. Load the loaves and bake for 20 minutes. Reduce the temperature to 460F and bake for another 15 minutes (smaller loaf) 

or 30 minutes (larger loaf).

Tuesday, March 6, 2012

Oat Sourdough Bread with Buttermilk and Dried Fruit

with dates

with unsulfured apricots

Sourdough Starter:
38 g whole wheat sourdough culture
373 g water
308 g whole wheat flour
Let ferment for 20 hours.

160 g steel cut oats (1 cup)
944 g water (4 cups)
In a medium-size pot, bring the water to boil and add the steel cut oats. Cover the pot with the lid and simmer the oats for 30 minutes. Let cool and refrigerate until you're ready to use it.

Final Dough:
Combine :
869 g oatmeal
540 g buttermilk
999 g stone ground rye flour
Let sit at room temperature for 45 minutes.
Then add:
all of the sourdough starter but 2 tablespoons
23 g salt.
Knead the dough, cover and let ferment for 9 hours 30 minutes. Put the dough in two loaf pans (lined with parchment paper) press dried fruit (dates /apricots) in the shaped loaves and proof for 2 hour and 15 minutes.

Before proofing

Fully proofed

for 20 minutes at 490 F
for 30 minutes at 460 F
for 25 minutes at 400F.

Loaves was sent to Yeastspotting.

Friday, March 2, 2012

Wild Blueberry Sourdough Bread

I submit my Wild Berry Sourdough Bread to  Yeastspotting.

Sourdough Starter:
2 tablespoons rye sourdough culture
350 g water
300 g stone ground rye flour
Let ferment for 15-18 hours.

Final dough:
645 g rye sourdough starter
472 g water
80 g blueberry juice
115 g chia seeds
1000 g whole wheat flour
340 g  frozen wild blueberries, defrosted overnight

In a large bowl combine the ingredients and set aside for 1 hour.

Then add:

19 g salt dissolved in 100 g hot water
Knead the dough, cover the bowl and let ferment for 4 hours.

Shape a round loaf, put into a proofing basket and let proof in a refrigerator for 4 hours.

at 490 F for 20 minutes
at 460 F for 35 minutes.