Oat Sourdough Bread with Buttermilk and Dried Fruit

with dates

with unsulfured apricots

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

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

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

Before proofing

Fully proofed

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

Loaves was sent to Yeastspotting.

Rye Sourdough Cubes

I submit the loaves  to Yeastspotting.

1100g 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 sourdough starter

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.

Half Rye Half Wheat Sourdough with Wattle Seed

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  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.

Sourdough Loaf for Scorpio

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.

Rye Sourdough Boule with Sprouted Wheat

Submitting toYeastspotting

Sourdough Starter:

100 g  rye sourdough starter

306 g water

305 g 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 stone ground 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.

PUB Bread

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  rye flour, stone ground
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.