Sourdough Rye with Double Chocolate Stout

Neither me nor my husband like drinking beer. If we have any at home it always ends in a meat stew and even more often in my bread. Few days ago I bought four cans of  Young's Double Chocolate Stout. I tastes like dark chocolate and it was very hard for us to finish a can.  So the second can went to the bread dough and it fits there perfectly. I enjoy beer in cheese also. In the photo you can see Cahill's Vintage Irish Cheddar with Porter. The cheese is slightly bitter, but its bitterness disappears when the cheese is melted. I prefer eating  any cheddar this way.

So let's get back to the bread.

I started as usual from preparing a lot of sourdough starter. So I mixed:

350 g hot water

350 g whole wheat .

I let the mixture to cool and then I added 2 tablespoons of the whole wheat sourdough (the amount I keep in   the refrigerator all the time). 

I also soaked:

174 g prunes

48 g dates

in 440 g beer (1can=440 ml).

Twelve hours later I combined:

all of the sourdough starter (minus two tablespoons),

537 g water.

In a large mixing bowl I combined:

1008 g stone ground rye flour

21 g salt

dried fruit and beer.

Then I added the dissolved starter and mixed the dough very carefully. I covered the bowl and I left it in the kitchen for almost 9 hours. 

I packed the dough into two loaf pans lined with parchment paper and topped generously with black sesame seeds. I let the proof for 2 hours and 45 minutes.

Baking:

for 20 minutes at 490F

for 20 minutes at 460F

for 20 minutes at 400F (pans and paper removed, directly on the baking stone).

I submit Sourdough Rye with Double Chocolate Stout to  Yeastspotting.

Submitted to Yeastspotting.

Sourdough Nan-e Barbari ( Persian flatbread )

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.

Black Swan Bread

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  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 stone ground 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

All Soaker Bread/ Chleb z namaczanki z ziarnami

The loaves go to yeastspotting at Wild Yeast Blog. 

In the evening:
Rye sourdough:
132 g stone ground rye flour
132 g  hot water
44 g  rye sourdough starter (mature)
Cover the bowl with the sourdough  and let stand in the kitchen for 12-14 hours.
Flaxseed  and  flour soaker:
101 g whole  flax seeds
544 g stone ground rye flour
544 whole wheat flour
881 g  very warm water
Mix the ingredients above using wooden or plastic spoon, let cool, mix once more with your hand .  Let sit in cool place overnight.

Wieczorem:
przygotowalam  zaczyn zakwasowy:
132 g maki zytniej razowej 
132 g wody
44 g zakwasu (odswiezonego 6 godzin wczesniej,100 % hydracji)
oraz namoczylam cala maka do przygotowania ciasta:
544 g maki zytniej razowej-grubo mielonej
544 g maki pszennej razowej
881 g bardzo cieplej wody
Wymieszalam make z woda przy pomocy drewnianej lyzki. Po ostygnieciu wymieszalam ciasto dlonia . Przykrylam namaczanke folia i scierka. Zostawilam na noc w zimnej kuchni.


In the morning:
Mix the final dough's ingredients:
all of the sourdough
all of the soaker
Set aside for 20 minutes and add:
26g  salt. Knead. Set aside for 30 minutes and knead again. Repeat kneading after another half an hour. Cover th bowl with the dough to prevent drying. Ferment for 4 h in the kitchen and 1 h in the fridge.
Let stand for 5 hour and shape 2 loaves (tight boule or oval). Proof in the baskets for 5 hours.

Rano:
wymieszalam namaczanke z zaczynem. Odstawilam na 20 minut i dodalam 26 g soli. Zagniotlam ciasto  i odstawilam na pol godziny. Powtorzylam zagniatanie 2 razy w przeciagu 60 minut. Przykrylam miske z ciastem i zostawilam do fermentacji na 5 godzin (ostatnia godzina w lodowce). Uformowalam bochenki i zostawilam je do wyrosniecia na kolejne 5 godzin.


In the evening:
Preheat  your oven with a baking stone to 500ºF. Steam the oven wit 1 cup water.
Moisten the loaves and gently press sesame seeds on top.
Bake:

• for 15 minutes at 485ºF 
• for 15 minutes at 460ºF 
• for 15-20 at 400ºF 

Wieczorem:

Rozgrzalam piekarnik z kamieniem do makymalnej temperatury 250ºC. Do srodka wlozylam forme ze szklanka zimnej wody, ktora wytworzy pare. 

•  15 minut -240ºC
•  15 minut - 235-240ºC
• 15-20 min. -200ºC