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.

1 comment:

  1. łoo świetny chleb!!!
    nasiona chia zawsze jem w owsiance, ewentualnie posypuję nimi sałatkę. słyszałam, że fajnie smakuje dodawany do masy chlebowej..
    jak to wpływa na konsystencję, strukturę i smak?