Christmas Sourdough Rye

 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.

Rye Sourdough with Cut Steel Oats and Dried Pear

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 stone ground 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.