Bochenkowo /Bread at Home

48-hour Flat Sourdough Bread

2012-02-12T09:30:00.000-05:00

I submit 48-hour Flat Sourdough Bread to Yeastspotting.

Sourdough Starter: We, 8PM
510 g water
10 g whole wheat sourdough starter
450 g whole wheat flour
let ferment for 12 hours.

Then add: Th, 8AM
611 g water
511 g whole wheat flour
Autolyse for 1 hour.

Then mix in: Th,9 AM
16 g salt
200 g chopped dried figs.
Refrigerate for 4 hours. Then give the dough a few stretches and folds. Refrigerate for another 4 hours.Then give the dough a few stretches and folds. Refrigerate overnight (Th, 9PM)
Remove the dough from refrigerator ( Fr,7AM) and let ferment at room temperature for 7 hours.
Mix in : ( Fr, 2PM)
225g stone ground rye flour.
Refrigerate the dough for another 3 hours.
Preheat your oven to 500F with a baking stone ( Fr,5PM)
Shape the flat bread on 16" pizza pan, lined with parchment paper. Top with 110 g pine nuts and brush with milk.
Bake for 15 minutes with stem on the baking stone, at a bottom level of the oven . Then remove the pan and bake for another 10 minutes, directly on a baking stone.
Ready at 6.15PM

Rye-Spelt Sourdough with Pistachios

2012-02-07T10:00:00.000-05:00

Rye and Spelt flour make very tasty bread.

I submit the Rye-Spelt Sourdough with Pistachios to Yeastspotting.

Sourdough Starter:
250 g stone ground rye flour
300 g water
1 tablespoon rye sourdough
Let ferment for 16 hours.

Final dough:
863 g stone ground rye flour
1000 g hot water
Combine the flour and water. Let cool completely.
Then add:
all of the sourdough starter minus 1 Tbsp
380 g whole spelt flour
21 g salt
227 g roasted unsalted pistachios
Combine the ingredients, cover and ferment for 6 hours in warm place. Put into two loaf pans (lined with parchment paper) and proof for 3 hours.

Baking:
40 minutes at 470 F
30 minutes at 400 F, removed from pans and paper.
Let sit for 12 hours before cutting.

Piña Colada Sourdough Bread

2012-02-05T10:00:00.000-05:00

I submit the Piña Colada Sourdough Bread to Yeastspotting.

Sourdough Starter:
1 teaspoon whole wheat sourdough
150 g water
150 g whole wheat flour
Let ferment for 15-17 hours.

Coconut water:
100 g unsweetened grated coconut
700 g boiling water
Soak the coconut in water, overnight.

Final dough:

all of the sourdough
coconut water
1000 g whole wheat flour
combine the ingredients. Autolyse for 30 minutes. Then add:
20 g salt
170 g dried baby pineapple, chopped .
Knead the dough, seat aside for 15 minutes. Repeat kneading. Cover and let ferment in warm place for 4 hours.

After 1st kneading

Fermented dough

Shaping:

Baking:
for 35 minutes at 470F

Tricolor Sprouted Quinoa Bread

2012-01-31T09:30:00.000-05:00

I'm not a fan quinoa and I really don't understand why it's so fashionable. It has no flavor (after careful rinsing), its smell is not appealing, it's very expensive but for sure it has good PR.
I thought I would look nice in my bread so I bought a bag of this Tricolor Quinoa sold by TJ's stores.
Anyway, bread is light, moist and extremely tasty.

I submit the Tricolor Quinoa Bread to Yeastspotting.

Sprouted quinoa:
128 g raw tricolor quinoa

430 g water

I rinsed the quinoa under running water; then I soaked rinsed grains in the water. I left it in the kitchen. Three hours later I noticed that the quinoa has sprouted. I drained the seeds, returned them to the bowl and put into my oven. Of course, the oven was cold; it is a safe place (dry and dark) and I always keep there fermenting sourdough or bread dough. I left the quinoa inside the oven for 12 hours. Then I refrigerated it until I was ready to use it. (It should be eaten in 1-2 days.)

Sourdough Starter:
250 g whole wheat flour
250 g water
50 g whole wheat sourdough
I mixed the ingredients for the starter and let them ferment overnight.

Final Dough:
I combined:
1000 g hot water
1000 g stone ground rye flour
206 g pitted pruned.
When it was cool enough to mix it with my hand I added:
537 g whole wheat sourdough starter
350 g sprouted quinoa
25 g salt
4 Meyer lemons, zest only
I combined the ingredients and let them ferment for 4 hours at room temperature. Then I put the dough into 2 loaf pans (lined with parchment paper) and let the loaves proof for 3 hours in the kitchen.

Before proofing

Proofed

I baked the loaves : for 20 minutes at 500F, for 20 minutes at 460F and for 20 minutes at 450F.

Spelt Sourdough with Prunes

2012-01-29T09:30:00.000-05:00

The loaf was a gift so I didn't use whole grain flour to bake it. I also did not experimented with the recipe. I followed the simple formula (123-easy-formula-sourdough-bread) by Flo Makanai.

I submit the spelt sourdough to Yeastspotting.

250 g rye sourdough starter (140 g water, 130 g stone ground rye flour, 20 g rye sourdough, fermented for 24 hours )
512 g water
750 g spelt flour
10 prunes, chopped
12 g salt
I kneaded the dough, covered it and left it to ferment for 4 hours. The dough was wet,sticky and not easy to shape, so I put it into long loaf pan ( lined with parchment paper ) and proofed it in the refrigerator for 2 hours. I removed the proofed loaf and I preheated to 500 F.
I baked the loaf :
for 20 minutes at 500F, covered with a pan similar in size
for 20 minutes at 460 F, uncovered
then I removed it from the pan and baked for another 20 minutes at 450 F.

Hearty Spelt Sourdough

2012-01-24T18:36:00.000-05:00

I have read about addictions at Exorphin Junkie about breadbaking . This is not a kind of blog where you drop in to see photos and leavea comment like this: "What a lovely loaf/rolls/cake. I would love to eatthat now". The author makes you think, his writing needs your attentionand consideration.

Let's go back to the subject...The hearty spelt sourdough isa proof of my addiction. The dough and loaf spent almost 24 hour in myrefrigerator, only because I started preparing the bread when we still had enoughto feed us both for two days. But for me, our bread bin was almost empty and Iwas under the compulsion of refreshing my sourdough. I had to do it to have apeace of mind. After a few years of the regular bread baking, I can't imaginethat I don't have my piece of bread at home. I need my bread to feel safe and confident. I would feel ashamed if Ihad to go to a bakery and buy a loaf. Of course, only a few people know that I canbake bread and nobody would criticize me. I should relax and enjoy my life. But I can’t help myself.

Thanks God, sourdough is more patient than me; it can slowdown and even calm me down. Thanks tosourdough we could eat flavorful, crusty and warm bread for dinner. And thereare no leftovers of the previous loaf in our bread bin.

I submit the hearty spelt sourdough to Yeastspotting.

300 g whole wheat sourdough
130 g stone ground rye sourdough
756 g water
708 g whole spelt flour
300g stone ground rye flour
Mix the ingredients and set aside for 30 minutes.
Then add:
20 g salt
140 sunflower seeds
Knead the dough, cover tightly and refrigerate for 10-12 hours.

Cold-fermented dough

Then shape a loaf (using buckwheat groats if available), cover and refrigerate for 8 hours.

Loaf after removing from the refrigerator

Remove the loaf for 2-3 hours before baking.
Bake :
at 500 F for 15 minutes,
at 470 F for 20 minutes,
at 450 F for 20 minutes.

Teff Sourdough Batons with Mango

2012-01-21T09:00:00.000-05:00

It is the longest post I have ever written. It describes how a bread recipe is created. It is an improvisation. Ingredients are my actors, sourdough writes a scenario and I'm like a director who is trying to control a process.

I submit the batons to Yeastspotting.

At the beginning I wanted prepare Injera (Ethiopian bread), so I combined :
200g teff flour
350 g water
1 g salt
17 g stiff whole wheat sourdough

and I left it to ferment for 12 hours in the kitchen. In the meantime I was searching for any Ethiopian recipe to serve it with Injera. I didn't find anything I could cook quickly so I gave up.

12 hours later

...mixed

Then I added:
115 g whole wheat flour
3 g salt

teff sourdough kneaded with whole wheat flour

I left it for another 4-5 hours hoping that I would be able to make quick flat breads from the dough. But the dough was over-fermented and shaping flat breads was too difficult. I fried only two flat breads and I put the rest of the dough* to refrigerator.

over-fermented dough

Two hours later I removed the dough from refrigerator, added 50 g of kamut flour and I gave it a few stretches and folds. Then it looked much better and I decided to use it up as a starter.

561 g dough*which I adapted for a starter

Final dough:

561 g teff sourdough starter*
1332 g whole wheat flour
951 g water

I kneaded the ingredients carefully and then I left the dough for 30 minutes and I added:
26 g salt
I kneaded for 10 minutes or so (I love kneading a large amount of dough) and then I covered the bowl with the dough and I put it to the refrigerator. It was 4 PM. Next day, about 9AM I removed the dough from the refrigerator. It looked very well. I degassed and divided the dough into 6 equal parts and pre-shaped them into batons. I brought them back to refrigerator for another 4 hours.

Proofed batons

Then I flattened each baton and stuffed it with dried mango slices (170g). I proofed them at a room temperature for 1 hour and 40 minutes (time for heating the oven to 500F with two baking stones inside, included).

I baked the batons with steam at 480 F for 20 minutes.

Rye Sourdough Cubes

2012-01-15T09:30:00.000-05:00

I submit the loaves to Yeastspotting.

110 g rye flour, stone ground

140 g dried dark cherries

140 g dried apricots, chopped

982 g hot water

Combine the ingredients, cover and set aside for 12 hours.

Then add :

289 g whole wheat flour

26 g salt

86 g cooked wild rice

Combine the ingredients, cover and let ferment for 12 hours.

Divide the dough into four pieces. Shape 4 cubes and coat the with multigrain cereal (rye, barley, oats, wheat) and put into loaf pans. Proof at room temperature for 5 hours. Heat your oven to 500 F with a baking stone inside.

Proofed loaves

Bake for 20 minutes at 490-500F.
Remove the loaves from the pans and bake on the baking stone for another 20 minutes at 470F.

Millet Sourdough with Walnuts

2012-01-10T09:00:00.000-05:00

I submit the loaves to Yeastspotting.

200 g rye sourdough

200 g whole wheat sourdough

766 g water

300 g whole grain millet flour*

783 g whole wheat flour

Combine the ingredients and autolyse for 1 hour. Then mix in:

200 g chopped walnuts

23 g salt.

Knead the dough and set aside for 30 minutes. Knead again, cover and let ferment for 3-4 hours.

Shape two loaves and let the proof for 2 hour.

Bake for 20 minutes at 490 F and for 20-30 minutes at 450F.

*millet makes the dough rise like crazy, but from my experience millet flour also makes crumb drier and crust was though on the next day after baking; but I really liked the taste.

Buckwheat Sourdough with Wild Blueberries

2012-01-08T10:19:00.000-05:00

I submit the loaf to Yeastspotting.

Sourdough Starter:
240 g water
200 g whole wheat flour
40 g whole wheat sourdough
Let ferment for 6 hours.

Soaker:
806 g whole wheat flour
136 whole grain buckwheat flour
700 g hot water
Mix, cover and let cool. The knead the dough and let sit for at least 6 hours.

Filling:
400 g frozen wild blueberries
8 tablespoons whole grain buckwheat flakes
Defrost the wild berries in refrigerator for 24 hours than drain and pat dry

Final dough:
440 g sourdough starter
all of the soaker
23 g salt
Knead the dough, cover and let ferment at room temperature for 4-5 hours.
Divide the dough into four pieces. Flat each piece. Arrange 2 tablespoons of the buckwheat flakes over the each flattened pieces and than cover with 100 g wild berries. Shape a round loaf from each of the filled pieces.

Prepare a large proofing basket and place all of the round boules into it to make a pile. Flat the pile with your hands to create one large boule. Cover tightly and put into the refrigerator for overnight retarding.
In the morning, remove the loaf from the refrigerator and preheat your oven to 500F.
Bake:
for 20 minutes at 490 F
for 20 minutes at 470 F
for 20 minutes at 400 F.

Cold Fermented Whole Spelt Sourdough with Spanish Cold Meats

2012-01-03T16:12:00.001-05:00

I submit the loaf to Yeastspotting.

210 g rye sourdough
680 g whole spelt flour
477 g water
In a large mixing bowl combine the ingredients and let sit 1 hour. Then mix in 13 g salt. Cover the bowl and refrigerate* for 18 hours. Remove the dough from the refrigerator and preheat your oven with a baking stone to 500F
Flat the dough and arrange 6 Chorizo Cantimplano slices*, fold the dough and arrange another 4 slices **Salchichon (Spanish Salame). Fold the dough again and flatten the stuffed dough with a rolling pin. Cut in four long pieces, twist each piece and than connect them into a round loaf.
Bake for 15 minutes at 500 F at for another 15 minutes at 480F.

* cold fermentation of spelt sourdough dough was a great idea; spelt has weak gluten and should not be kneaded too much; it also improved the taste of the finished loaf and

** both cold meats are sliced very thinly, 10 slices weighted 84 g

New Year Sourdough Loaves

2012-01-01T09:57:00.000-05:00

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.

Spinach Sourdough Flat Loaves with Amaranth Flour

2011-12-28T10:00:00.000-05:00

I submit the Spinach Loaves to Yeastspotting.

445 g cut spinach leaves, frozen
6 spring onions, chopped
1 teaspoon sweet paprika powder
15 g salt
505 g whole wheat flour
Defrost the spinach in a microwave, add onions, salt and sweet paprika powder. Combine all in a food processor. In a large mixing bowl knead a dough from the spinach and whole wheat flour.

Cover and let sit at room temperature for 8 hours.
Then add:
500 g mature whole wheat sourdough starter
230 g rye mature sourdough starter
192 g whole amaranth flour
Knead the dough, cover and let ferment for 5-6 hours.

Turn on the oven and shape two large flat loaves.

Bake for 15 minutes at 500F at a baking stone, turn the loaves on the other side and bake for another 5-10 minutes.

Christmas Sourdough Rye

2011-12-25T10:00:00.000-05:00

MERRY CHRISTMAS EVERYONE!

200 g mature whole wheat sourdough starter
500 g stone ground rye flour
363 g hard cider *
125 g freshly brewed coffee
20 g ginger bread spice
Combine the ingredients and autolyse the dough for 1 hour.
Then add:
80 g dried apple rings, chopped
100 g hazelnuts, soaked in boiling water for 20 minutes, drained and chopped
10 g salt
Knead the dough, cover and let ferment for 12 hours. Put the dough into a loaf pan lined with parchment paper and let proof for another 12 hours at room temperature.
Bake for 20 minutes at 470F and for another 20 minutes at 440 F. Let sit for 5 hours before slicing.

* It was not a good idea, I suppose the alcohol killed the sourdough. I haven't notice any sign of fermentation. The loaf was tasty but heavy.

I submit the Christmas loaf to Yeastspotting.

Sourdough Milk Bread with Poppy Seed Filling

2011-12-24T18:14:00.000-05:00

MERRY CHRISTMAS EVERYONE!

A slice of bread with cherries and crème fraîche

Poppy seed filling:

500 g poppy seeds

110 g pecans

300 g dried fruit mix (figs, prunes, dates, apples, apricots)*

* I think the filling would be more tasty if I had added even 400-500 g of dried fruit or substitute a part of them with 3 tablespoon of honey/maple syrup

Put the poppy seeds in a large pot and cover with a boiling water. Cover with a lid and let sit overnight. Drain using a cheese clothe. Grind the poppy seeds using a meat grinder or food processor. Soak the pecans and dried fruit in boiling water for 20 minutes, drain and mix in into ground poppy seeds. The grind all of the ingredients another time. You can prepare the filling in advance and store in a refrigerator up to 3 days in a tightly lidded container.

Dough:

200 g mature rye sourdough starter, stiff

504 g whole wheat flour

381 g skim milk

Combine the ingredients and autolyse for 1 hour. Add 10 g salt and knead the dough. Cover and let ferment for 7 hours.

Divide the dough into 2 pieces. Roll out each piece of dough thinly and cover with filling. Make two tight rolls and put them into loaf pans lined with parchment paper. Refrigerate for retarding up to 12 hours.

Remove the dough from the refrigerator. Preheat your oven to 480 F. Bake for 20 minutes at 470 F and for another 20 minutes at 440 F. Remove the rolls from the pans and let cool before slicing.

I submit the Christmas loaves to Yeastspotting.

Omega-3 Sourdough for the Upcoming Winter

2011-12-19T09:32:00.000-05:00

Both chia and flax seeds are the rich non-marine whole foods source of Omega-3 and dietary fiber . And they improve the taste of breads, which is also important.

I submit my Omega--3 Sourdough to Yeastspotting.

Sourdough Starters:
1 tablespoon rye
200 g water
200 g stone ground rye flour
and
1 tablespoon whole wheat sourdough
200 g water
200 g whole wheat flour
Let ferment for 12-15 hours.

Final dough:

rye starter (all but 1 tablespoon)
whole whet starter (all but 1 tablespoon)
800 g water
100 g whole wheat flour
100 g chia seeds
Combine the ingredients listed above and autolyse for 1 hour.
Then add 25 salt and knead the dough. Set aside for 15 minutes. Mix in 100 g flax seeds.
Let ferment for 4 hours at room temperature.
Shape the loaves and proof them for 3 hours.
Baking:
for 15 minutes at 480 F, with steam
for 15 minutes at 450 F (my smallest loaf was ready)
for 15 minutes at 420 F.

Sourdough Spelt Tortillas with Avocado

2011-12-12T16:10:00.000-05:00

I submit my tortillas to Yeastspotting.

55 g whole wheat sourdough
250 g water
350 g organic spelt flour
200 g pulp (2 ripe Hass avocados) + 200g organic spelt flour
7 g salt
(kamut flour for rolling)

In a medium mixing bowl combine whole wheat flour and water and set aside for 15 minutes. In a food processor blend avocado pulp and the flour. Add the mass and salt to the mixing bowl and knead the dough. Let ferment for 4-5 hours at room temperature.
Divide the dough into 12 pieces and shape them into small balls. Cover and let proof for 45-60 minutes.

Lightly flour your rolling area, press and roll each ball thinly with a rolling pin. Fry in a preheated dry pancake skillet.

Serve with Mexican style dish like my Chipotle Shrimps.

Pull-Apart Loaf with Pine Nuts & Dried Fruits

2011-12-11T10:00:00.000-05:00

I submit that very tasty loaf to Yeastspotting.

First, I refreshed my whole wheat sourdough:

1 tablespoon sourdough

200 g water

200 g whole wheat flour

50 g stone ground rye flour.

I combined the ingredients and I let it ferment from 10 PM to 3 PM. It was cold in my kitchen at night so my sourdough was not as vigorous as I would like but I decided to make a new bread. I had no plans, I didn't care about baker's math. This is a very spontaneous loaf (like most of my breads). I just used the ingredients I had in my refrigerator and waited for the results.

Final dough:

450 g sourdough starter

707 g water

1015 g whole wheat flour

In a large mixing bowl I combined the starter, water and flour and left it for 30 minutes. Then I added:

25 g salt

125 g dry roasted pine nuts

I kneaded the dough and set aside for 45 minutes.

I stretched & folded and set it aside for 45 minutes.

I repeated S& F and set it aside for 45 minutes. Another S&F again and I let it rest for 30 minutes.

I divided the dough. I flattened the pieces and stuffed with :

140 g dried pears (chopped) -first piece

12 dried apples ring, second piece.

I shaped each piece of the dough into a roll. I sliced each roll. Then I arranged the slices one next to another, alternately: a slice with apples next to a slice with pears and until I used all slices.

I let it proof for 45 minutes and for 45 minutes to preheat my oven with two baking stones.

Baking:

490 F for 15 minutes, with steam

460F for 25 minutes.

Mishmash Sourdough Rye

2011-12-06T19:25:00.000-05:00

I submit the loaves to Yeastspotting.

420 g rye sourdough starter ( 10 g rye sourdough + 240 g water + 180 g stone ground rye flour, fermented for 18 h)
800 g water
150 g sunflower seeds
55 g poppy seeds, ground
1106 g stone ground rye flour
21 g salt
380 g doughnuts, ground ( I used 4 baked-apple-doughnuts-recipe I had in my freezer, I defrosted them in the microwave)

I combined all of the ingredients in a large mixing bowl, covered it and let it ferment from 8AM to 3 PM.
Then I shaped two loaves and let them proof for 1 hour plus time for preheating my oven to 500 F.

Baking:
for 15 minutes at 480 F, with steam
for 30 minutes at 450F.

Spicy Garbanzo Beans Sourdough Breads

2011-12-02T09:39:00.000-05:00

I submit the loaves to Yeastspotting.

Sourdough Starter:
40 g whole wheat sourdough, stiff
133 g whole wheat flour
144 g water
Let ferment for 12 hours.

Final dough:
278 g whole wheat sourdough starter
1000 g whole wheat flour
443 g water
1 can organic garbanzo beans with sea salt (425 g, do not drain the beans)
Knead the dough for 10-15 minutes and set aside for 1 hour.
Then add:
15 g salt
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon lemon myrtle (info)

Knead the dough for another 10-15 minutes.
Let ferment for 4 hours.
Shape two loaves.

Let proof for 1 hour and then preheat your oven to 500 F. Bake for 15 minutes at 480 F and for 15 minutes at 450 F.

I created this recipe to make flat breads but I only cut two small pieces of dough and fried them in a preheated pancake pan. My husband really liked them with a bowl of langostino-tails-with-spinach-and-feta.

Half Rye Half Wheat Sourdough with Wattle Seed

2011-11-30T09:30:00.000-05:00

600 g whole wheat flour
600 g 100% stone ground rye flour
112 g cashew nuts
120 g dried peaches
1000 g hot water
Mix the ingredients in a large mixing bowl and set aside for 12 hours.

Then add:
104 g whole rye sourdough, stiff
163 g whole wheat sourdough, stiff
2 tablespoons wattle seed*
24 g salt
Combine the ingredients, cover and let ferment for 10-12 hours.

Wattle Seed on Stone Ground Rye Flour

* Wattle seed is from a tree growing in the dry Australian Outback. Local aboriginal communities hand harvest it from the wild. It looks like ground coffee and combines the flavors of hazelnuts,walnuts, cocoa and coffee. (source)

Shape the loaf and preheat your oven to 500F. Bake for 40 minutes at 470 F, for 20 minutes at 450F and for last 20 minutes at 400F.

Flax Seed Sourdough Stuffed with Dried Prunes /Figs

2011-11-26T09:40:00.000-05:00

I submit the loaves to Yeastspotting.

Soaker
100 g boiling water
100 g flax seeds
Let sit for 6-8 hours.

541 g whole wheat sourdough
446 g whole rye sourdough
515 g g water
1000 g whole wheat flour
soaker
Knead the dough and set aside for 30 minutes. Then add:
29 g salt
98 g milk
Knead the dough and let ferment for 3 hours. Stretch and fold after first and second hour. Divide the dough into two and let relax for 30 minutes. Flat the first piece of the dough and staff with prunes, the second with dried figs (chopped).
Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.
Remove the loaves from the refrigerator. Preheat your oven with a baking stone to 500F.
Bake with steam for 20 minutes at 490 F. For 20 minutes at 460F and for 10 minutes at 400F.

Multigrain Sourdough with Buttermilk

2011-11-16T09:00:00.000-05:00

It meant to be recipe for sourdough waffles but in Tuesday morning I woke up with no enthusiasm for making them. I was in bad mood, there was no sun outside. So instead of adding : eggs and butter to the multigrain base I mixed in whole wheat flour.

I believe that the breads I bake reflect my emotional state. What I mean is that my mood has an impact on my actions. The bread could have look better if I had shaped it once more and put into a pan. But I didn't feel like saving its shape (I didn't care because I knew that I would be eating that loaf alone) and left it as it was.

Here it is :(. It has interesting flavor, the crumb is good but the crust is very tough.

I submit the loaf to Yeastspotting hosted this week by Hefe und mehr.

445g sourdough starter (liquid, bubbling; 200g whole rye sourdough +245 g whole wheat sourdough)

920 g buttermilk (946 ml)
101 g whole buckwheat flour
101 g whole millet flour
101 g whole amaranth flour

buckwheat (left), millet (center), amaranth (right)

202 g whole wheat flour

In a large bowl, I combined the ingredients and let them ferment for 14 hours in cool place . It would be great base for waffles.

Then I mixed in:
600g whole wheat flour
and set it aside for 45 minutes. After that time, I added 22 g salt and left the dough it in a mixing bowl for 45 minutes.

I shaped the loaf, put into the proofing "basket" (actually it was the large colander, which I use very often for proofing my favorite round loaves) and preheated my oven to 500F.
I baked it for 20 minutes at 480F wit steam and for 30 minutes at 450F.

Rye Sourdough with Cut Steel Oats and Dried Pear

2011-11-12T09:00:00.000-05:00

Loaves topped with coffee (left) and poppy seeds (right)

Moist and full of flavor

I submit these loaves to Yeastspotting hosted this week by Tartine Bread Experiment.

Mash:
1100 g whole rye flour
100 g steel cut oats
1100 g boiling water
Mix, cover and let sit at room temperature for 12 hours.

Dough:
all of the mash
274 g whole rye sourdough
374 g whole wheat sourdough
Mix and autolyse for 1 hour. Then add:
24 g salt
129 g dried pear, chopped
Let ferment in a mixing bowl for 6 hours.

Spoon the dough into two loaf pans, lined with parchment paper. Let proof for 2 hours.

Than preheat your oven to 500F. Bake for 20 minutes. Then reduce the temperature to 460 F and bake for another 20 minutes. Remove the loaves from the pans and bake for 20 minutes more at 400F.

Sourdough Whole Wheat Baguette and Epi

2011-11-06T09:15:00.000-05:00

These breads have not much in common with real baguette. Shape is similar, but the crumb is not light and fluffy and the crust is harder. Next time, I would try to increase hydration of the dough and time of final proof. They taste best when fresh but are also good if refreshed in microwave. I used it also in this recipe.

Submitting to Yeastspotting hosted this week by Bewitching Kitchen.

Sourdough Starter:
187 g whole rye sourdough*
188 g whole wheat sourdough*
169 g whole wheat flour

(*Both sourdoughs were liquid, refreshed overnight.)
Combine all of the ingredients and let ferment for 6 hours at room temperature.

Final dough:
all of the sourdough starter
1000 g warm water
1500 g whole wheat flour

Combine the sourdough and water. Add the flour and knead the dough. Autolyse for 1 hour. Add 33 g of salt and work i through the dough. Set aside for 1 hour. Stretch and fold the dough and let ferment for 1 hour and 30 minutes. Divide the dough in fourth. Let rest for 20 minutes.

Shape. (video )

Proof while the oven is heating to 480- 500F.

Bake with steam for 20 minutes at 460F. Then for 15 minutes at 425 F.

Whole Rye Sourdough with Sprouted Kamut

2011-10-29T10:00:00.000-04:00

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 whole 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.

Submitting to Yeastspotting.

Sourdough Loaf for Scorpio

2011-10-26T10:00:00.000-04:00

Submitting to Yeastspotting.

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

2011-10-19T10:00:00.000-04:00

Submitting toYeastspotting.

Loaves with dried prunes and figs

Hot Soaker:
300 g hot water
300 g whole 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 whole 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 flat bread )

2011-10-16T09:30:00.000-04:00

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

2011-10-12T09:00:00.000-04:00

Submitting toYeastspotting

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

Mash:
850 g whole 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 whole 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

2011-10-09T09:30:00.000-04:00

Submitting toYeastspotting.

Soaker:
100 g dried apples, chopped
300 g hard cider
200 g whole 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

2011-10-06T09:25:00.000-04:00

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

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

Final dough:
sourdough starter
300 g water
700 g whole wheat flour
100 g whole 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

2011-10-02T09:30:00.000-04:00

Submitting toYeastspotting.

Sourdough Starter
100 g whole wheat "Mum" starter
100g whole rye "Dad" starter

Starters refreshed overnight

wheat (left) and rye (right)

100g whole wheat flour
100 g whole rye flour
200 g water

Before fermentation

Fermentation: 5 hours

5 hours later

Final Dough:
400 g whole 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.

Yogurt Rolls With Plum Preserve and Almonds

2011-09-28T08:30:00.000-04:00

I'm little obsessed with plums this month. I had baked two breads with them (september-bread-with-plums,bread-with-italian-plumes) then I have made a small jar of plum preserve.
This savory, wholegrain and sourdough rolls taste great with ripe brie, blue or goat cheese.

Submitting toYeastspotting.

477 g whole wheat sourdough starter -100% hydration
477 g whole wheat flour
445 g plain Greek Style Yogurt- 2% fat
Knead the dough and let autolyse for 45 minutes.
347 whole wheat flour
103 g whole rye flour
255 g water
Knead the dough and autolyse for 45 minutes.

Then add:
23 g salt
and work it through the dough. Set aside for 90 minutes.

In the meantime combine the filling ingredients :

500 ml plum preserve ( recipe )
100 g almonds, coarsely chopped

Divide the dough into two pieces. Roll the each piece into a rectangle, spread the filling.

Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into equal slices. Put slices in baking pans. Let proof for 3 hours at room temperature. Bake for 20-35 minutes (depending on the thickness of the slices) at 450F.

Loaf with Pear and Cashews/ My tips about steaming oven

2011-09-25T09:30:00.000-04:00

Soft bread full of my favorite flavors.

Submitting toYeastspotting.

340 g whole rye sourdough starter (150 g whole rye flour+190 g water+ 1 tablespoon mother starter)

688 g water

662 g whole whet flour

300 g whole rye flour

Combine the ingredients and autolyse for 45 minutes. Then add:

20 g salt

116 g cashews.

Knead the dough and set aside for 1 hour.

Then add :

300 g fresh pears, diced combined with

200 g spelt flour

and work them through the dough. Let ferment for 1 hour in room temperature. The refrigerate the dough *overnight. In the morning preheat your oven and shape the boule.

Bake :

for 20 minutes at 490 F

for 20 minutes at 450 F

and for 20 minutes at 400 F.

* I decided to refrigerate the dough because I wanted to bake without a baking. The dough at room temperature was too wet and weak to shape a loaf. When cold it was easier to shape it. I always put my bread to the previously steamed oven to achieve a good oven spring of my loaves.

How I stem my oven:

I tried many ways of producing heavy stem in my oven. But all of them was not safe. Spraying the water resulted with two explosions of the bulb. I have burnt my hands a few time pouring hot water into a pan inside the preheated oven.

At the bottom of the oven I put the pan and pour 4 cups of tap water. Then I turn the oven on and let it heat to 500F. During the preheating the water slowly evaporates and turns into steam. Then I put a loaf into the oven and I let the stem work. I usually don't reduce the temperature of the oven for the first 20 minutes of baking . I believe it is a key factor to get good oven spring and a beautifully shaped loaf.

Sourdough Leaf

2011-09-18T10:00:00.000-04:00

Submitting toYeastspotting.

Soaker:
50 g whole kamut flour
50 g spelt flour
50 g whole teff flour
50 g whole buckwheat flour
50 g whole amaranth flour
250 g hot water
Mix and set aside for at least12 hours.

Sourdough Starter:
145 g whole rye sourdough, refreshed overnight
145 g water
145 g whole rye flour
Let ferment for 6-8 hours.

Cranberries:
227 g dried cranberries
hot water (enough to cover the fruit)
173 g whole wheat flour
20 g salt
Soak the cranberries in hot water for 6-8 hours. Drain and combine with the flour and salt.

Final dough:
all of the starter and soaker
478 g water
750 g whole wheat flour
In a large mixing bowl combine the water, starter and soaker. Add the flour and knead the dough. Autolyse for 1 hour.
Then add the cranberries and work them through the dough*. Set aside for 1 hour. Stretch and fold the dough. Let sit for another hour. S&F again and let rest for 1 hour. Remove the dough from the mixing bowl and let relax for 20 minutes. Shape the loaf and cut the shaped loaf deeply with chef shears.

Let proof for 2 hours and then preheat your oven to 500F. Bake in steamed oven for 20 minutes at 480F, for another 20 minutes at 450F and for 10 minutes at 400F.

September Bread with Plums and Hazelnuts

2011-09-15T10:00:00.000-04:00

In a large mixing bowl combine:

500 g whole wheat sourdough starter (300 g water+200 g flour+ 2 tablespoons of mother starter)
500 g water
250 g whole rye flour

Knead the dough. Autolyse for 45 minutes.
Then add:

300 g Italian plums (previously cut in fourths, cooked in the oven for 2 hours at 200 F in the oven to reduce their moistness)
24 g salt

and work them through the dough. Set aside for another 45 minutes.
Then add:

120 g hazelnuts (previously soaked in hot water, drained and halved).

Knead the dough and set aside for 45 minutes. Then stretch and fold the dough and set aside 45 minutes. Remove the dough from the mixing bowl to relax for 20 minutes. Pre-shape the dough into a ball and set aside for another 20 minutes. Shape the loaf and put into a proofing basket. Refrigerate for retarding (up to 12 hours).

Bake:
for 40 minutes at 480F
for 10 minutes at 450F.

Bread with Italian Plumes

2011-09-09T08:00:00.000-04:00

250 g whole rye sourdough starter (fermented for 18 hours, hydration 120%)
500 g water
750 g whole wheat flour
Knead the dough and autolyse for 1 hour. Add 15 g salt and work it through the dough. Set aside for 1 hour. Stretch and fold after 60 and 120 minutes. Let sit for 1 hour. Flat the dough and stuff it with 2 handful of Italian plumes. (previously cut in fourths, cooked for 2 hours at 200 F in the oven to reduce their moistness). Shape the loaf, put into a proofing basket and refrigerate for overnight retarding.
Bake for 40 minutes at 460F.

Flat Breads For My Husband

2011-09-05T17:12:00.000-04:00

5-flour sourdough starter
120 g whole wheat sourdough (refreshed 12 hours earlier)
40 g whole rye flour
30 g spelt flour
30 g kamut flour
Let ferment for 6 hours.

Final Dough:(8 breads)
320 g spelt flour
100g water
1 tablespoon olive oil
all of the sourdough starter
5 g

Knead the dough and set aside, covered, for 1 hour. Divide the dough and roll into small flat disks. Fry in a preheated non-stick skillet.

Half of the dough I have put in the refrigerator. After 48 hours I cooked another four breads. This time I greased my skillet with a little bit of butter:

Submitting toYeastspotting.

Hurricane Miche

2011-08-31T07:01:00.000-04:00

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.

Submitting toYeastspotting.

Saturday. August 27, 2011, 12 PM:

Sourdough Starter:

250 g whole wheat flour

250 g water

2 tablespoons mother sourdough starter

Soaker:

400 g whole rye 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

2011-08-28T08:00:00.000-04:00

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.

Submitting toYeastspotting.

Sourdough Spelt Flat Breads with Za'atar

2011-08-28T05:30:00.000-04:00

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 .

Submitting toYeastspotting.

Rye Sourdough Boule with Sprouted Wheat

2011-08-20T07:00:00.000-04:00

Submitting toYeastspotting

Sourdough Starter:

100 g whole rye sourdough starter

306 g water

305 g whole 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 whole 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

2011-08-15T09:19:00.011-04:00

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.

Submitting toYeastspotting.

Amaranth Ring

2011-08-10T10:15:00.025-04:00

Submitting toYeastspotting.

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

2011-08-07T09:17:00.051-04:00

Sourdough starter #1:
121 g water
104 whole rye flour
1 tablespoon whole 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.

Submitting toYeastspotting.

Black Swan Bread

2011-08-02T09:31:00.029-04:00

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 whole 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 whole 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.

Submitting toYeastspotting

End of July Bread

2011-07-28T09:54:00.065-04:00

Submitting toYeastspotting

800 g whole wheat flour
264 g whole rye flour
746 g water
21 g salt
390g whole grain sourdough (part wheat, part rye)
orange(3) and lemon(1) zest
194 g dates chopped

Combine the sourdough, water and flours. Autolyse for 1 hour. Add the zest, dates and salt. Knead the dough and set aside for 1 hour. Repeat this kneading twice more at 1 hour intervals, then leave the dough for an hour. Prehape. Let sit for 30 minutes. Shape the loaf and refrigerate for overnight retarding. In the morning remove the loaf from the refrigerator.
Preheat your oven and prepare water for steaming . Bake:
at 500 F for 20 minutes, with steam
at 470 for 20 minutes.
Then turn off the oven and leave bread for 10 minutes.

Rye and Teff Loaf

2011-07-24T09:55:00.036-04:00

Soaker:
134 g sunflower seeds
244 g hot water
Let cool and refrigerate for 7-12 hours.

Final dough:
all of the soaker
390 g whole rye sourdough
541 g water
750 g whole rye flour (dark, stone ground)
200 g organic whole teff flour
94 g altus ( slice of old bread, soaked in hot water, mashed and drained)
Combine the ingredients and set aside for 1 hour. Add:
21 g salt and set aside for 2 hours.
Put the dough into your dutch oven. Top with white and black sesame seeds and multi grain cereal. Let proof for 2 hours.
Baking:
at 495F for 20 minutes, covered with a lid
at 470F for 30 minutes, without lid.

Submitting toYeastspotting

PUB Bread

2011-07-20T10:38:00.004-04:00

Ale and snacks: roasted cashews and dried apricots= PUB Bread

Submitting toYeastspotting

660 g ale (650 ml,1 pint)
700 g whole wheat flour
300 g whole rye flour
290 g liquid whole wheat sourdough
Knead the dough and autolyse for 20-30 minutes. Then add:
150 roasted cashews
160 g dried apricots
95 g water
23.5 g salt
Knead the dough and set aside for 45 minutes. Knead the dough for a minute or so and let sit for another 45 minutes . Repeat the kneading and let rest for 45 minutes. Prehape the dough into boule and let relax for 45 minutes. Shape the loaf, put into proofing basket and let proof at room temperature for 45 minutes. Cover tightly and refrigerate overnight for retarding. Remove the loaf from the fridge in the morning. Preheat your oven to 500F.
Baking
for 15 minutes at 490F (with stem)
for 15 minutes at 470F
for 30 minutes at 440F.

Loaves with Teff Flour in Sourdough Starter

2011-07-17T08:44:00.036-04:00

Submitting toYeastspotting

Sourdough Starter:
200 g mature whole rye sourdough
250 g teff flour
400 g water
Let ferment for 6 hours.

Final dough:

all of the starter

637 g water

1300 g whole wheat flour

Autolyse the dough for 20 minutes. Add:

22 g salt. Knead the dough and set aside for 1h30minutes. Degas the dough and let ferment for another 90 minutes. Divide the dough. Preshape and set aside for 20 minutes.

Shape the loaves and refrigerate for overnight retarding (up to12 hours).

In the morning preheat your oven to 500F. Remove the loaves from refrigerator.

Baking:

for 15 minutes at 500F

for 25 minutes at 460F.

Wild Blueberry Schiacciata ( sweet focaccia)

2011-07-14T11:42:00.001-04:00

Submitting toYeastspotting

Sourdough starter:
250 g whole wheat liquid sourdough
250 g whole wheat flour
155 g water
Let ferment for 8 hours at room temperature.

Final dough:

550 g sourdough starter
900 g whole wheat flour
235 g whole rye flour
680g water
4 tablespoon of olive oil
4 tablespoon of honey
445 g wild blueberries
20 g salt

Combine the starter, water and rye flour. Add the whole wheat flour and knead the dough for 15 minutes or so. Set aside for 30 minutes. Mix in the salt, oil and honey. Cover the dough and set aside for 90 minutes. Degas the dough, cover and let proof for another 90 minutes. Divide the dough into. Shape first oblong from 2/3 of the dough (13x9") and second from the rest of the dough. Arrange 350 g of the wild blueberries over the first oblong and cover with the second. Arrange the rest of the berries. Cover and refrigerate overnight for retarding.

In the morning remove the dough from refrigerator and preheat your oven withe the baking stone. Prepare for steaming.
Baking:
(I retarded in the baking pan but baked without it.)
for 10 minutes at 500F
cover to prevent berries on top from burning
for 10 minutes at 480 F
for 20 minutes at 460F.

Moja pierwsza schiaciata-schiacciata z borowka amerykanska.

Chia Seeds Miche

2011-07-10T09:00:00.008-04:00

Submitting toYeastspotting

Final dough:
286 g whole rye sourdough
289 g whole wheat sourdough
800 g water
100g chia seeds
250 g whole rye flour
750 g whole wheat flour
Mix the ingredients and knead the dough. Set aside for 30 minutes. Mix in 23 g salt and set aside for one hour. Knead for a few minutes after first, second and third hour of bulk fermentation. Let rest for 1 hour and preshape the dough into a ball. Let rest for 30 minutes and shape a boule. Put it to proofing basket and refrigerate for overnight retarding.

Baking:

for 15 minutes at 500F

for 15 minutes at 470F

for 15 minutes at 450F

for 10 minutes at 400F.

Sinful Loaf

2011-07-06T12:00:00.000-04:00

Submitting toYeastspotting

Sourdough Starter:
251 g water
251 g whole rye flour
1 tablespoon whole rye starter from the fridge
Let ferment for 8 hours in warm place.

480 g whole rye sourdough starter
359 g hard cider
104 g water
299 g whole wheat flour
461 g whole rye flour
19 g salt salt
227 g blend of dried cherries, blueberries and strawberries

coarse oatmeal (enough for dusting the loaf)

Combine the ingredients and knead the dough. Let ferment in the mixing bowl for23 hours.Shape into a coat with coarse oatmeal. Let rise for 3 hours.Preheat your oven to 500F.

Breakfast Bread/Chleb sniadaniowy

2011-07-03T08:38:00.003-04:00

Submitting toYeastspotting.

80 g multigrain hot cereals (wheat, barley, oats, rye )/ platkow sniadaniowych z pelnego ziarna (pszenica,zyto, jeczmien i owies)
1/8 teaspoon salt/1/8 lyzeczki soli gruboziarnistej
664 g water/wody
Bring salted water to boil and simmer until cereals soak up most of the water. Let cool and refrigerate until ready to use./
Zagotowac wode z sola, dodac platki. Gotowac do czasu , az platki wchlona wiekszosc wody. Odstawic do ostygniecia i wlozyc do lodowki .

Sourdough Starter:/ Zaczyn zakwasowy:
144 g mature whole rye sourdough/zakwasu zytniego
145g whole(dark) rye flour/maki zytniej razowej
145 g water/wody
Let ferment for 12 hours./ Fermentacja 12 godzin.

First fermentation of final dough:/ Pierwsza faza fermentacji ciasta:
all of the starter from stage/caly zaczyn
694 g water/wody
694 g whole rye flour/zytniej maki razowej
Let ferment for 6-8 hours./ Odstawic na 6-8 godzin.

Final fermentation:/ Fermentacja ciasta -faza finalna:
all of the dough from the first fermentation/ ciasto z pierwszej fazy
all of the cooked cereals/ ugotowane platki
131 g whole wheat flour/maki pszennej razowej
21 g salt/soli
152 g prunes, halved/sliwek suszonych

Mix all of the ingredients and let sit for 1 hour. Put the dough into a dutch oven. Stencil the dough with coffee grinds before or after baking. Turn on the oven./
Wymieszac skladniki w misce i odstawic na 1 godzine. Przelozyc ciasto do garnka zaroodpornego i zakryc. Chleb mozna ozdobic (szablonem i zmielona kawa) przed lub po upieczeniu sie bochenka. Rozgrzac piekarnik do 250C.

Baking :/Pieczenie

for 20 minutes at 500F (covered)/ 20 minut w 250 C pod przykryciem
for another 20 minutes at 460F (lid removed)/ 20 minut w 240 C bez pokrywki
for 20 minutes at 430F/20 minut w 220 C
for 10 minutes at 420F/10 minut w 210 C.

Turn of the oven, remove the bread from the dutch oven, (stencil the bread if you hadn't done it before), and let sit for 10 minutes in there./ Wylaczyc piekarnik, ozdobic bochenek (jesli nie byl ozdobiony przed wstawieniem do piekarnika) i zostawic w nim chleb na 10 minut.

Wheat Berries Star Fish/ Pszenna Rozgwiazda

2011-06-29T08:06:00.004-04:00

Submitting toYeastspotting.

Soaker:/Namaczanka:
200g whole wheat berries/ ziaren pszenicy
650 g water/wody
121 g whole rye flour/maki zytniej razowej

In a saucepan,combine the berries and water. Bring to a rolling boil, reduce heat and simmer for 45 minutes or so(or until tender), covered. Mix in the rye flour, cover and set aside for at least 4 hours./

Do garnka wlac wode i wsypac pszenice. Gotowac do miekkosci przez okolo 45 minut lub dluzej. Dodac make zytnia, przykryc odstawic na 4 godziny.

Final dough:/ Ciasto chlebowe:
370 g mature 100% hydration whole wheat sourdough/zakwasu pszennego
berries and rye flour/ pszenica i maka zytni
700 g whole wheat flour/maki pszennej razowej
340 g water /wody
23 g salt/soli

Combine all of the ingredients (apart the salt). Autolyse for 15 minutes. Add salt and knead the dough. Strech and fold after first, second, and third hour of fermentation. After fourth hour, preshape the dough and let rest for 15 minutes. Cut the dough and shape five rays of starfish. Proof for 45 minutes at room temperature (seam side down). Then cover tightly and refrigerate for 12 hours./

Wymieszac wszystkie skladniki -procz soli.Odstawic na kwadrans. Zagniesc ciasto z sola. Rozciagac i skladac po 1, 2 i 3 godzinie fermentacji. Po 4-tej godzinie uformowac kule. Odstawic na kwadrans. Naciac kule i uformowac 5 ramion. Ulozyc na blasze do pieczenia -zlaczeniami do dolu, przykryc i wstawic do lodowki na 12 godzin.

Baking:

at 500F for 10 minutes with steam

at 450F for 25 minutes.

Pieczenie:

w 250 C przez 10 minut z para

w 230 C przez 25 minut.

Seeded Sourdough with a Multigrain Soaker/ Bochenek Najezony Nasionami i Ziarnami

2011-06-26T08:00:00.003-04:00

Submitting toYeastspotting.

Soaker:/Namaczanka:

76 g cracked barley/ lamanych ziaren jeczmienia

50g whole barley flour/maki jeczmiennej razowej

102 whole buckwheat flour/maki gryczanej razowej

116 g sunflower seeds/ziaren slonecznika

88 g flax seeds/siemienia lnianego brazowego

500g hot water/wrzatku

Mix the ingredients of the soaker. Cover and let sit for 8-12 hours.

Final dough:/ Ciasto chlebowe:

320 g whole rye sourdough starter (mature, 100% hydration)/zakwasu zytniego

263 g water/wody

600g whole wheat flour/maki pszennej razowej

20 g salt/soli

Cover and ferment for 3 hours and 30 minutes, with folds after 90 minutes and 180 minutes. Preshape into ball and let rest, covered, for 15 minutes. Shape the boule, put it into proofing basket, cover and proof for 45 minutes at room temperature. Refrigerate overnight for retarding./
Przykryc ciasto i odstawic na 3 i pol godziny do fermentacji. Rozciagnac i zlozyc ciasto po 90 i 180 minutach. Uformowac kule z ciasta i odstawic na kwadrans, Uformowac bochenek, wlozyc do kosza, przykryl i zostawic w kuchni na 45 minut. Wlozyc do lodowki na noc.

In the morning, remove the dough from the refrigerator.Preheat the oven, with baking stone, to 500F. Bake with steam for 15 minutes./
Rano wyciagnac chleb z lodowki. Rozgrzac piekarnik z kamieniem do 250C. Piec w tej temperaturze z para przez 15 minut.

Then reduce the temperature to 450F and bake for another 25 minutes or so without steam. Then turn off the oven and leave the loaf in for another 10 minutes, with the door ajar./
Obnizyc temperature do 230C i piec przez 25 minut. Wylaczyc piekarnik, uchylic drzwiczki i zostawic chleb na 10 minut.

Bread with Grilled Peaches and Pineapple/ Chleb z grilowanymi owocami lata

2011-06-22T08:00:00.000-04:00

Bread for Summer./ Chleb na rozpoczecia lata

Submitting toYeastspotting.

Final dough:/ Ciasto chlebowe:
240 g sourdough(130 g whole wheat+110 g whole rye)/zakwasu-130 g pszennego i 110 g zytniego
800 g whole wheat flour/maki oszennej razowej
200 g whole rye flour/maki zytniej razowej
650 g g water/wody
20 g salt/soli

400 g grilled fruit, bite size pieces/grilowanych brzoskwin i ananasow w kawalkach
2 tablespoons poppy seeds/2 lyzko ziaren maku

Combine sourdough, water and flour. Knead and let autolyse for 45 minutes. Add salt and knead until combined. Cover and set aside for 1 hour. Then stretch and fold the dough and let sit for another 1 hour. Stretch and fold again.. Let ferment. for 1 hour. Roll out the dough. Combine the fruit and poppy seeds and arrange them over the dough. Shape the loaf. Refrigerate for retarding for 18 hours./
Polaczyz zakwas, wode i make. Zagniesc i odstawic na 45 minut. Dodac sol i zagniesc ciasto. Odstawic na 1 godzine. Rozciagnac i zlozyc-odstawic na 1 godzine. Rozciagnac i zlozyc. Po 1 godzinie rozwalkowac ciasto i rozlozyc na nim owoce wymieszane z makiem. Uformowac bochenek i wlozyc do lodowki na 18 godzin.

Remove the loaf from refrigerator and cut./Wyjac chleb z lodowki i naciac.
Baking:/ Pieczenie:
500F-10 minutes(with steam)/10 minut z para w 250C
465F- 20 minutes/20 minut w 235C
400F-10 minutes/10 minut w 200C.

Flat Bread with Red Rice

2011-06-19T14:14:00.002-04:00

248 g liquid sourdough starter/plynnego zakwasu

122 g water/wody

198 g cooked red rice (leftovers from diner)/ugotowanego ryzu

250 g whole wheat flour/maki pszennej razowej

5 g salt/soli

Combine all of the ingredients ad refrigerate for at least one hour or until you are ready to fry them. Use preheated slightly greased grill pan or non-stick pan.
Wymieszac skladniki i wlozyc do lodowki na 1 godzine lub dluzej. Piec na patelni grilowej (wysmarowanej olejem) lub teflonowej.

Pistachio Rye Sourdough/ Pistacjowo-Zytni Chleb na Zakwasie

2011-06-15T09:11:00.008-04:00

Submitting toYeastspotting.

Whole Rye Sourdough Starter:/Zytni zaczyn:
130 g whole rye sourdough starter/zytniego zakwasu z maki pelnoziarnistej
150 g water/wody
150 g whole rye flour (stone ground)/maki zytniej razowej grubo zmielonej
Let ferment for 8 hours./Fermentacja 8 godzin.

Final dough:/Ciasto chlebowe:
all of the starter/caly zaczyn
813 g water/wody
176 g whole wheat flour/maki pszennej pelnoziarnistej
226 unshelled pistachios, roasted, unsalted/prazonych pistacji bez soli (waga bez lupinek)
21 g salt/soli
Combine all of the ingredients, cover and let ferment for 4 hours. Put the dough in 2 loaf pans. Let proof for 1 hour. Then preheat your oven to 500F.
Wymieszac skladniki, przykryc miske i odstawic do fermentacji na 4 godziny. Wlozyc ciasto do dwoch keksowek, przykryc i odstawic na godzine do wyrosniecia. Po tym czasie rozgrzac pilarnik do 250C.

Baking:/Pieczenie:
for 20 minutes at 480 F/20 minut w 245C
for 15 minutes at 450 F/15 minut w 230C
for 10 minutes at 400 F, pans removed/ 10 minut bez foremek w 200C.

Whole Grain Pain de Beaucaire/Pelnoziarnisty Pain de Beaucaire

2011-06-12T08:37:00.005-04:00

Submitting toYeastspotting

I adapted the recipe from/ Oparlam sie na przepisie z Wild Yeast.

Sourdough Starter:/Zaczyn zakwasowy:
250 g whole wheat flour/maki pszennej razowej
250 g water/wody
1 tablespoon mature 100%-hydration sourdough starter/lyzka zakwasu (pszenny, hydracja 100%)
Ferment for 7-8 hours./Fermentacja 7-8 godzin.

Final Dough :/Ciasto chlebowe:
490 g sourdough starter/ zaczynu (zachowalam lyzke zakwasu)
750 g whole wheat flour/maki pszennej razowej
428 g water/wody
21 g salt/soli

Knead the dough, cover and ferment at room temperature for 2 hours. Stretch and fold the dough. Ferment for another 2 hours./
Zagniesc ciasto. Odstawic na 2 godziny. Rozciagnac i zlozyc. Odstawic na kolejne 2 godziny fermentacji.

Slurry Ingredients:/Zawiesina do smarowania ciasta:
15 g whole wheat flour/maki pszennej razowej
75 g water/wody
Just before shaping, whisk together the flour and water./ Przed formowaniem bochenkow, wymieszac wode i make.

For shaping I followed (not exactly:) the instruction from:/ Korzystalam z wideo instrukcji formowania z :

Video from Bread Cetera

On a well-floured counter, pat or roll the dough into an 8 x 17-inch rectangle ./ Zlozyc rozwalkowac ciasto w prostokat (20x43cm).

Brush the slurry generously over the surface of the dough/Posmarowac zawiesina.

Fold the dough in half and shape like sandwich./Zlozyc na pol -jak kanapke.

With a dough cutter, cut the dough into two strips./Przeciac na pol.

Place the loaves in baskets lined with parchment paper. Cover and refrigerate overnight. Refrigerate the leftovers of the slurry./ Ulozyc bochenki w koszykach wylozonych papierem do pieczenia.Przykryc sciereczka i szczelnie owinac folia . Wlozyc na noc do lodowki. Zachowac reszte zawiesiny.

Preheat the oven, with baking stone, to 500F./Rozgrzac piekarnik do 250C z kamieniem.
Remove the proofed loaves from the refrigerator. Place them on a baking peel. Brush them with the flurry./
Wyjac bochenki z lodowki. Ulozyc na lopacie i wysmarowac zawiesina.

Bake for 12 minutes with steam at 500F. Top with seeds and reduce the temperature to 450F.Bake for another 20 minutes. Then turn off the oven , remove the parchment paper and leave the loaves in for another 5 minutes./Piec 12 minut z para. Obsypac szczeline ziarnami i obnizyc temperature do 230C. Piec 20 minut. Usunac papier, wylaczyc piekarnik i zostawic w nim chleby na 5 minut.

Soft and Sweet Whole Wheat Sourdough / Zurawinowy Pszenny Bochenek

2011-06-08T08:12:00.010-04:00

Soft bread with a lot taste from dried cranberries. /Delikatny chleb z duza iloscia suszonych zurawin.

Submitting toYeastspotting

Whole Wheat Sourdough Starter:/Zaczyn zakwasowy:
100 g whole wheat sourdough/zakwasu pszennego
100 g water/wody
100 g whole wheat flour/maki pszennej razowej
Let ferment for 5 hours./Fermentacja 5 godzin.

Final Dough:/Ciasto:
all of the starter/zaczyn
400 g water/wody
500g whole wheat flour/maki pszennej razowej
10 g salt/soli
170 g dried cranberries/suszonych zurawin

Combine the starter, water and flour. Set aside for 20 minutes. Soak the dried cranberries in hot water, then drain and work them through the dough. Let ferment for 3 hours. Stretch and fold after 90 minutes of fermentation. Divide the dough into seven pieces. Let relax for 15 minutes. Shape 7 balls and put them into a spring-form pan (lined with parchment paper). Let proof for two hours. Then preheat your oven to 500F. Bake with steam for 15 minutes. Remove the pan, reduce the temperature to 455F and bake for 20 minutes.

Wymieszac wode zaczyn i make. Odstawic na 20 minut. W tym czasie namoczyc suszone zurawiny we wrzatku. Nastepnie dodac do ciasta sol i odsaczone zurawiny. Zostawic ciasto do fermentacji na 3 godziny. W polowie fermentacji rozciagnac i zlozyc ciasto. Podzielic ciasto na 7 czesci i odstawic na kwadrans. Uformowac z ciasta kule i ulozyc w okraglej formie(uzylam tortownicy wylozonej papierem do pieczenia). Odstawic do wyrosniecia na 2 godziny, a potem rozgrzac piekarnik z kamieniem do maksymalnej temperatury. Piec w 250 stopniach C przez kwadrans, usunac tortownice i piec w 230 przez 20 minut.

Picnic Bread with Olives and Prosciutto/ Chleb Piknikowy z Oliwkami i Prosciutto

2011-06-05T07:47:00.009-04:00

Enriched loaf -good for picnic or grill./ Chleb z dodatkami - idealny na piknik albo grill.

Submitting toYeastspotting

Whole Rye Sourdough Starter:/ Zaczyn zakwasowy:
100 g whole rye sourdough/ zakwasu zytniego
100 g water/wody
100 g whole rye flour/maki zytniej razowej
Let ferment for 5 hours./Fermentacja 5 godzin.

Final Dough:/Ciasto:
all of the starter/caly zaczyn
400 g water/wody
400 g whole rye flour/ maki zytniej razowej
100g whole wheat flour/maki pszennej razowej
10 g salt/soli
6 slices Prosciutto, torn into small pieces/6 plasterkow Prosciutto
170 g black olives, previously pitted and halved/ czarnych oliwek(przekrojonych na pol, waga bez pestek)

Combine the starter, water and both flours. Set aside for 15 minutes. Add the salt, Prosciutto and olives. Let ferment for 2 and1/2-3 hours. Put the dough in a square pan (silicone works great) and let proof for 2 hours. Then preheat your oven to 500 F.
Bake for 15 minutes with steam. Reduce the temperature to 465 F and bake for another 20 minutes.
Turn off the oven an leave bread in there for another 10 minutes.

Wymieszac wode z zakwasem. Dodac maki i odstawic na kwadrans. Wmieszac sol, Prosciutto i oliwki. Odstawic do fermentacji na 21/2-3 godziny. Przelozyc ciasto do kwadratowej formy (ja uzylam silikonowej) i zostawic do wyrosniecia na 2 godziny . Po tym czasie rozgrzac piekarnik do maksymalnej temperatury.
Piec kwadrans z para przez 15 minut w 250 C. W 230 C przez 20 minut. Wylaczyc piekarnik i zostawic w nim chleb na 10 minut.

Sourdough Tea Bread with Apricots and Almonds/ Herbaciany Bochenek z Morelami i Migdalami

2011-06-01T08:39:00.002-04:00

Shape of / Chleb w ksztalcie: bouton d’or (buttercup / jaskier ostry)

Submitting toYeastspotting.

Soaker:/Namaczanka:

100 g unsulfured dried apricots (I used Blenheim Variety)/suszonych moreli

100 g whole raw almonds/ calych migdalow

657 g freshly brewed tea (I used two bags of Ceylon Orange Pekoe Tea)/swiezo zaparzonej herbaty (ulubionej)

Soak the apricots and almonds in hot tea , cover and let sit for 6 hours at room temperature. Remove the skins from the almonds./
W goracej herbacie namoczyc morele i migdaly. Przykryc i odstawic na 6 godzin. Usunac skorki z migdalow.

Final dough:/Ciasto:

470g whole rye(stone ground, dark) liquid sourdough, bubbling/ zakwasu z maki zytniej razowej, zakwas ma byc babelkujacy i lejacy
1040 g whole wheat flour/maki pszennej razowej
20 g salt/soli
150 g water (or less, it depends on hydration of the sourdough) /wody ( mozna dac mniej, w zaleznosci od hydracji zaczynu)

Add the starter into the soaker to dilute it. Mix in the flour. water and salt. Let sit for 30 minutes
During the next 3 hour of first fermentation do four stretch-and-folds in the bowl at 30 minutes intervals. Let sit for 15 minutes. Divide the dough and pre-shape. Start shaping the loaf after 15 minute rest.
Refrigerate for 12 hours for retarding. Remove the loaf from refrigerator and preheat the oven to 500F. Bake with steam for 20 minutes. Reduce the temperature to 475F and bake for 15-20 minutes more./

Dodac zakwas do namaczanki. Nastepnie dodac make i sol. Zagniesc skladniki i odstawic na pol godziny. W przeciagu kolejnych 3 godzin, rozciagac i skladac ciasto co 30 minut. Po ostatnim rozciaganiu i skladaniu -odstawic ciasto na kwadrans. Z 1/5 (okolo 500 g ciasta) i 4/5 czesci ciasta uformowac dwie kule. Odstawic na kwadrans i uformowac bochenek. Wlozyc do kosza , przykryc folia i sciereczka i wstawic do lodowki na 12 godzin. Po tym czasie wyjac chleb z lodowki i rozgrzec piekarnik z kamieniem do 250 C. Chleb z kosza wyciagnac na lopate wylozona papierem do pieczenia i natychmiast umiescic w piekarniku. Piec w tej temperaturze przez 20 minut z para oraz w 230 C przez 15-20 minut.

How to shape /Formowanie:* bouton d’or (buttercup / jaskier ostry):

*I used whole buckwheat flour for shaping./Uzylam maki gryczanej formujac bochenek.

Sourdough Flat Bread with Olive Oil

2011-05-29T08:32:00.001-04:00

100 g vigorous whole wheat starter/odswiezonego dzien wczesniej zakwasu z maki pszennej razowej
430 g water/wody
500 g whole wheat flour/maki pszennej razowej
5 g salt/soli

Combine all of the ingredients, knead the dough and let ferment for 4 hours.
Then mix in 4 tablespoon of olive oil and knead the dough Set aside for 15 minutes. Divide the dough into 4-6 parts. Preheat grill or grill pan (lightly greased with olive oil). Stretch a piece of dough with your hands on floured surface. Grill/broil both sides until brown.
You can store the dough in refrigerator for 24 hours. Remove it from refrigerator for 15-30 minutes before baking.

Wymieszac skladniki i zagniesc ciasto. Przykryc i zostawic na 4 godziny. Po tym czasu dodac 4 lyzki oliwy, zagniesc i odstawic na kwadrans. Podzielic ciasto na 4-6 kawalkow. Rozciagac kawalki ciasta na powierzchni obsypanej maka. Piec na grilu lub patelni grilowej. Ciasto mozna przechowywac w lodowce do 24 godzin. Wyciagnac z lodowki na 15-30 minut przed pieczeniem.

I was surprised how springy the dough was.

Lady Potato Sourdough Boule/ Bochen "Lady Potato"

2011-05-26T09:19:00.002-04:00

Jak udekorowalam chleb:
-namoczylam ozdobna serwetke

-powierzchnie goracego bochenka zwilzylam woda i rozlozylam na niej serwetke
-obsypalam powierzchnie maka, uzywajac malego sitka
-zostawilam chleb na 30 minut
-delikatnie usunelam serwetke
Uwaga: skorka chleba bedzie miekka.

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Sourdough Starter:/Zaczyn zakwasowy:
160 g whole rye starter (refreshed overnight)/zakwasu zytniego z maki razowej grubo zmielonej
167 g water/wody
160 g whole rye flour/maki zytniej razowej
Let ferment for 8 hours./ Fermentacja 8 godzin.

Final dough:/ Ciasto:
all of the sourdough starter/caly zaczyn
765 g whole wheat flour/maki pszennej razowej
440 g water/wody
400 g young small potatoes/mlodych ziemniaczkow
10 g black sesame seeds/ziaren czarnego sezamu
15 g salt/soli

Precook potatoes in microwave and cut into cubes. Preheat a pan lightly greased with olive oil and lightly brown potatoes. Season to your taste .

Ziemniaczki ugotowac w mundurkach i pokroic w kostke. Obsmazyc na odrobinie oliwy i doprawic ulubionymi ziolami.

Mix starter, flour, sesame seeds and water together until it forms dough ball. Leave it to autolyze in a cowered bowl for 30 minutes.

Wymieszac zaczyn, make, ziarna sezamu i uformowac w kule. Odstawic na pol godziny.

Mix in salt and potato halves into the dough and knead until ingredients are incorporated.

Dodac sol i ziemniaki.Zagniesc ciasto.

Leave the dough in a mixing bowl covered with plastic bag for 3 hours for bulk fermentation. Stretch-and-fold after first and second hour of fermentation.

Rozciagnac i zlozyc ciasto po 1 i 2 godzinie wyrastania i odstawic na kolejne 60 minut.

Shape the dough into boule (round) and put it into proofing basket.

Uformowac z ciasta okragly bochen i ulozyc go w koszu.

Retard the shaped loaves in the fridge for 10-12 hours.

Wlozyc chleb do lodowki na 10-12 godzin.

Next day, remove the doughs from fridge and preheat the oven to the highest temperature.

Po tym czasie wyjac chleb z lodowki i rozgrzac piekarnik do maksymalnej temperatury.

Baking:/Pieczenie:

at 500F with steam for 20 minutes,/250C-20 minut

at 470F for 20 minutes, /230C-20 minut

at 400F for 10 minutes./200C-10 minut.

Adapted from the recipe you can do it at home

Sourdough Buckwheat Bagels

2011-05-23T10:00:00.013-04:00

For the XIII Festival of Jewish Culture SIMCHA I baked my version of bagels. The Bagel was brought to New York City by Jewish Immigrants from Eastern Europe in the 1880s. Until the 1920s it was hardly known in other parts of the United States. Not before the last quarter of the 20th century they has become popular throughout US.

Submitting toYeastspotting.

Inspired by the recipe from:Wanton Flavours.

Sourdough Starter:
150 g whole wheat sourdough
200 g whole wheat flour
200 g water

Final Dough:
550g sourdough starter
150g water
450g whole wheat flour
100g buckwheat flour
38g vegetable oil
15g salt

Mix these all ingredients to form a stiffish dough. Let sit for 10 minutes and knead the dough for about 10 minutes in its bowl. Then leave the dough to rise in a warm place for 3 hours.
Remove the dough from the bowl and knead it briefly. Then divide into 12 pieces, forming each segment into a flattened ball (each one should weigh about 100g).

Form it into the traditional bagel shape

by sticking your finger through the middle to form the hole

or by rolling the ball into a cigar shape and joining the ends to make the ring shape.

Place the bagels on this tray, cover them and let proof at room temperature for 3 hours. Then refrigerate overnight for retarding to allow the flavours to develop.

The next morning, turn on the oven 450F. Remove the bagels from refrigerator. (*I didn't boil them.) Brush them with some milk and top with poppy seeds, white and black sesame seed or any seeds of your choice.

Then bake the bagels at 400F for about 20 minutes with steam.

Zydowskie Przysmaki: Bajgle na Zakwasie z Maka Gryczana

2011-05-22T06:03:00.000-04:00

Dzieki zydowskim imigrantom bajgle poznali mieszkancy Nowego Jorku, a te wypieki najprawdopodobniej maja polskie korzenie i to nie byle jakie. Legenda mowi, ze wymyslil je piekarz z Wiednia w 1683 roku, aby uczcic zwyciestwo Jana II Sobieskiego nad Turkami. Inspiracja dla piekarza bylo strzemie i dlatego recznie formowane bajgle nie maja idealnego kolistego ksztaltu.

Wanton Flavours

Budowa zaczynu zakwasowego

155 g zakwasu z maki pszennej razowej

200 g maki pszennej razowej

200 g wody

Wymieszalam skladniki i odstawilam do fermentacji na 18 godzin.

Ciasto na bajgle

caly zaczyn

150 g wody

450g maki pszennej razowej

100g maki gryczanej

38 g oliwy

15 g soli

Wymieszalam skladniki i odstawilam ciasto w misce na 10 minut. Po tym czasie zagniatalam je przez 10 minut. Odlozylam ciasto na 4 godziny do wyrosniecia.

Formowanie

Wyrosniete ciasto zagniotlam, uformowalam w walek i podzielilam na 12 czesci o wadze okolo 100 g.

Z kazdego kawalka uformowalam kule.

Przy pomocy palca utworzylam otwor i formowalam bajgla. W taki sposob uzyskalam ksztalt bajgla jak z amerykanskiego supermarketu.

Bajgla mozna tez uformowac, sklejajac konce zrolowanego w ksztalt cygara kawalka ciasta.

Tak formowany bajgel bardziej przypomina mi strzemie

i taki bajgel bardziej mi sie podoba.

Wyrastanie i dojrzewnie

Bajgle ulozylam na blasze do pieczenia Starannie przykrylam folia i sciereczka.Razowe bajgle zawsze slabo mi rosly w lodowce, wiec zostawilam w kuchni na 3 godziny.
Nastepnie wstawilam je do lodowki, aby przez noc nabraly smaku.

Gotowanie

Zwykle bajgle sa tuz przed pieczeniem gotowane we wrzatku (po 1 minucie z kazdej strony) z dodatkiem sody lub miodu. Ja chcialm miec bajgle o miekkiej skorce, wiec ich nie gotowalam. I tak juz mocno odeszlam tym przepisem od tradycji, ze i tu postanowilam sie wylamac.

Pieczenie

Rano rozgrzac piekarnik do 200 stopni Celsjusza. Bajgle wyciagnac z lodowki posmarowac mlekiem i obsypac ziarnami: maku, bialego i czarnego sezamu.

Piec bajgle w rozgrzanym piekarniku przez 20 minut.

Elephant Garlic Bread/ Chleb z Czosnkiem Sloniowym

2011-05-18T08:07:00.004-04:00

Submitting toYeastspotting

Elephant Garlic has very large cloves and mild, slightly sweet flavor and intensive smell. Actually, this is not a type of garlic but leak, which appearance is similar to a regular garlic. I like both so I decided to bake the bread with that impressive vegetable.

Czosnek Sloniowy ma wszystko, co upodobnia go do standardowego czosnku: intensywny zapach i smak oraz charakterystyczny ksztalt. Jednak tak naprawde to jest rodzajem pora.

Sourdough Starter:/Zaczyn zakwasowy:
60 g mature whole rye sourdough/zakwasu zytniego
130 g water/wody
130 g whole rye flour/ maki zytniej razowej
Let ferment overnight./Fermentacja przez noc

Soaker :/Namaczanka:
230 g whole wheat flour/m.pszennej razowej
230 g whole rye flour/m.zytniej razowej
8g salt/soli
680 g hot water/goracej wody
Cover the soaker and let it sit at room temperature for an overnight autolyse./ Namaczanke odstawic na noc.

Final Dough:/Ciasto na chleb:

all of the soaker/namaczanka
280 g whole rye sourdough starter /zaczynu
11 g salt/soli
400 g whole wheat flour/m.pszennej razowej
168 g grilled garlic, chopped/czosnku zgrilowanego i pokrojonego w kawalki

Mix all final ingredients. Let the dough rest for 15 minutes, then stretch-and-fold in the bowl to ensure hydration is even.

Proof for 4 hours. Stretch and fold the dough 3 times with 1 hour rest between each strech and fold
Pre-shape, rest 15 minutes, then shape. Place the dough in cloth-lined proofing basket and cover snuggly with plastic wrap. Let the dough rest for 15 minutes.
Place the basket immediately in the refrigerator for a 12-24 hour overnight rise.

Wymieszac wszystkie skladniki ciasta. Po 15 minutach rozciagnac i zlozyc ciasto w misce. Odstawic do wyrosniecia na 4 godziny,;po 1, 2 i 3 godzinie -rozciagnac i zlozyc ciasto w misce.
Podzielic ciasto na 2 czesci i uformowac w kule. Odstawic na kwadrans. Uformowac podluzne bochenki i ulozyc je w koszach do wyrastania.. Przykryc szczelnie koszyki z ciastem i odczekac kwadrans. Umiescic w lodowce na 12-24 godzin.

Baking:
Remove the dough from the refrigerator.Meanwhile, preheat oven to 475 F with a baking stone.Score the dough. Bake for 30 minutes.

Pieczenie:
Wyjac chleby z lodowki. Rozgrzac piekarnik z kamieniem do 240 stopni C. Naciac bochenki. Piec okolo 30 minut.

"Welcome Home "Miche/ Chleb "Witamy w Domu"

2011-05-15T07:40:00.000-04:00

Submitting toYeastspotting.

Final dough:/ Ciasto:
474 g whole wheat sourdough/ zakwasu z maki pszennej razowej
973 g whole wheat flour/m.pszennej razowej
654 g water/wody
Soaker:/Namaczanka:
102g whole rye flour/m.zytniej razowej
100 g hot water/goracej wody
200 g dried prunes, halved/ suszonych sliwek
27 grey salt/ soli

In a large mixing bowl combine all of the ingredients (apart the soaker). Autolyse 30 to 45 minutes. In the meantime prepare the soaker. Mix in the soaker and knead the dough for a few minutes. Set aside for 30 minutes and knead intensively for a minute or so. Let rest for 30 minutes and knead again.Knead two times in the second hour of proofing at 30 minutes intervsals. Let rest for 1 hour./
W duzej misce wymieszac i zagniesc skladniki ciasta bez namaczanki. Odstawic na 30-45 minut. Dodac namaczanke i wgniesc ja w ciasto. Odstawic ciasto na 30 minut, zagniatac krotko, ale intensywnie. Zagniatac jeszcze 3 razy co 30 minut. Potem odstawic na 1 godzine.

Pre-shape, rest for 15 - 20 minutes, and shape.
Proof for 45 minutes.
Place the shaped dough in the fridge for a minimum of 8 -12 hours.

Bake with steam at 490 for the first 15 minutes, then reduce the heat to 470C and bake for a further 20 minutes. Turn the oven off. Let sit the miche for 10 minutes in there with the door ajar./
Uformowac z ciasta kule, odstawic na 15-20 minut i uformowac okragly bochenek. Wlozyc do kosza i zostawic do wyrosniecia na 45 minut. Szczelnie owinac bochenek i wstawic do lodowki na 8-10 godzin. Wyjac chleb z lodowki i rozgrzac piekarnik z kamieniem do 250 stopni C.
Piec z para w 245 C przez 20 minut. Przez kolejne 20 minut w 230C. Wylaczyc piekarnik, uchylic drzwiczki piekarnika i zostawic w nim chleb na 10 minut.

Capers Sourdough Rye/ Zytni z Kaparami

2011-05-11T09:09:00.002-04:00

Submitting toYeastspotting.

600 g whole rye flour, dark, stone ground/maki zytniej razowej, gruby przemial
400g white whole wheat flour/bialej maki pszennej razowej
660 g water/wody

In a large mixing bowl combine the ingredients and autolyse for 90 minutes. /
W misce wymieszac maki i wode. Odstawic na 90 minut.

Then add:/ Nastepnie dodac:
156 g Nonpareille Capers, drained/ kapary odsaczone z zalewy
60 g whole rye mature sourdough starter/zakwasu zytniego

Mix in the capers, cover the mixing bowl and let sit for 12-15 hours. Remove the dough from the bowl. Stretch and fold. Let rest for 15 minutes. Shape a loaf. Let proof for 11/2-2 hours. Preheat your oven with a large oven-proof pot with lid to 500F for a half hour before baking./
Dodac kapary i zagniesc z nimi ciasto. Odstawic przykryta miske z ciastem na 12-15 godzin. Wyjac ciasto z miski rozciagnac i zlozyc. Odstawic na kwadrans. Uformowac bochenek. Ulozyc go w misce wylozonej papierem do pieczenia. Odstawic do wyrosniecia 90-120 minut. Na pol godziny przed koncem wyrastania rozgrzac piekarnik do maksymalnej temperatury z garnkiem lub innym naczyniem do pieczenia z pokrywka.

Put the loaf into preheated pot and bake for 30 minutes at 475F. Remove the loaf from the pot and bake for 15 minutes at 450F./
Wlozyc chleb na papierze do garnka, przykryc pokrywka. Piec 30 minut w 245 stopniach C. Wyjac bochenek, usunac papier do pieczenia i dopiekac chleb przez 15 minut w 220 stopniach C.

Whole Grain Walnut Boule/ Pelnoziarnisty Bochen z Orzechami Wloskimi

2011-05-08T08:37:00.002-04:00

I love a rustic loaf shape called Boule (from the French for "ball").

Uwielbiam takie ksztaltne i wielkie bochny chleba.

Starter:/Zaczyn:
82 g whole rye sourdough/zakwasu z maki zytniej razowej
250 g water/wody
200 g whole rye flour/maki zytniej razowej

Let ferment for: 6-8

Dough:/Ciasto
800 g whole wheat flour/m.pszennej razowej
400 g water/wody
all of the starter/zaczyn
20 g salt/soli
1 cup walnut pieces/szklanka orzechow wloskich w kawalkach

Mix all of the dough ingredients but with exception of the salt walnut pieces. Knead the dough for 10 minutes or so. Cover the bowl and proof for 3 hours . After this time, add the salt and walnut pieces. Knead again for 10 minutes. Let rest for 15 minutes. Shape an oval loaf. Place the shaped loaf in basket, cover and refrigerate for 14 hours./
Wymieszac wszystkie skladniki oprocz soli i orzechow. Zagniatac ciasto przez 10 minut. Przykryc miske z ciastem i odstawic na 3 godziny. Nastepnie dodac sol i orzechy -zagniatac 10 minut. Odstawic na kwadrans. Uformowac bochenek, ulozyc w koszu, szczelnie przykryc i wstawic do lodowki na 14 godzin.

Remove the loaf from refrigerator.; pre-heat the oven to 500 F with a baking stone. Bake for 15 minutes at 480 F with steam. Then for 30 minutes at 450F./
Wyjac chleb z lodowki; rozgrzac piekarnik z kamieniem do temperatury maksymalnej. Piec kwadrans w 250 stopniach C i 30 w 230C.

Inspired by the recipe from: http://sourdough.com/recipes/vermont-bread-american-bread

Submitting toYeastspotting.

Segale

2011-05-04T09:47:00.000-04:00

Link to recipe:http://www.thefreshloaf.com/node/18458/segale.
Po raz pierwszy upieklam ten chleb w czerwcu 2010, ale nie wyrosl wiec wrocilam do tego przepisu. Zdjecie i przepis po polsku.

Soaker:
100g whole rye flour
94g whole whet berries
200g hot water
2 gray salt
Let sit for 6-16 hours.

Rye Sourdough Starter:
150 g whole rye flour
180 g water (room temperature)
15 g active rye sourdough
Let ferment for 6-16 hours.

Final Dough :
250 g whole rye flour
200 g water
8 g gray salt
all of the soaker
all of the starter

Instructions by Joe Va.
"Mix the dough until all the ingredients are well combined, about 5-10 minutes by hand with a spoon and a spatula.
After about 1/2 hour prepare a baking pan. It should be lightly oiled and coated with whole rye flour.
Move the dough into the pan and proof till rised about 50% (something like 1+1/2 hour to 2+1/2 hours). The pan can be filled for 2/3 its volume, when profed the dough will almost fill the pan.
Bake on stone with steam at 250°C for the first 10 minutes then 45 minutes at220°C. You can remove the bread from the pan the last 10 minutes of this time to dry the sides and the bottom of the bread."

Friesian Rye

2011-05-01T09:37:00.008-04:00

Link to recipe:http://www.thefreshloaf.com/node/18037/friesisches-schwarzbrot-friesian-rye.
To moje drugie podejscie do tej receptury. Pierwsze bylo nieudane Zdjecie i przepis po polsku tutaj.

Sourdough Starter:

100 g whole(dark) rye flour(stone ground)

26 g whole wheat sourdough
26 g whole rye sourdough

200 g water, lukewarm

Let ferment for 4-8 hours.

Intermediate Dough:

all of the sourdough starter

100 g whole rye flour

100 g whole wheat flour

150 g water, lukewarm

Let ferment for 4-8 hours.

Soaker:

25 g black sesame seeds

25 g sesame seeds

25 g sunflower seeds

100 g boiling water

8 g salt

Final Dough:

all of the intermediate dough
all of the soaker
100 g whole rye flour
100g whole wheat flour
150 g water

Instruction by Hanseata http://hanseata.blogspot.com/
"Fill dough (up to 3/4) in lightly oiled sandwich loaf pan (8 1/2 x 4"), cover and let proof."- My comment: I used parchment paper and let proof for 5 hours.

"Preheat oven to 475 F (with baking stone and steam pan). Bake bread at 450 F for 15 min. (with steam during the first 10 min.), reduce temperature to 375 F and continue baking for another 15 min., until it holds its shape when removed from the pan."

"Remove bread from pan, transfer to a baking sheet or bake directly on baking stone for another 24 min., rotating loaf every 6 min., so that a different side is face down. Bread should be caramelized and crisp on all sides (internal temperature 200 F). Cool on wire rack. For the first 24 hrs., keep in paper bag to allow it to continue drying out and developing flavor. After that, it can be wrapped in aluminum foil."