Spelt Sourdough Flatbreads with Mango

500 g active whole wheat sourdough starter (hydration 100%)
1000 g whole grain spelt flour
100 g wholemeal buckwheat flakes (if you don't have flakes reduce the amount of water to 644 g)
744 g water
In a large mixing bowl combine the ingredients and set aside for 1 hour. Then mix in:
22 g salt
Cover and let ferment at room temperature for 1 hour.* Then refrigerate for 8 hours. Remove the dough from the refrigerator and preheat your oven to 500F with a baking/pizza stone. Prepare about 170 g dried mango slices and chop them.
Divide the dough into about 21 pieces and form into balls (similar to the size of your clenched fist).

Roll out a ball into a circle and place the dried mango slices in the center.

Pull the edges of the dough to wrap the mango slices.

Let the filled balls settle for 3 to 4 minutes before rolling them.

Next turn the oven to high broil.

Place 3 flat breads on the baking stone at a time. I take 6-7 minutes to bake breads ; they should be golden brown both sides.

To give the oven the chance to get heated again to max, you should wait 3 minutes before baking the next flat bread.

Submitted to Yeastspotting. 

*If you want to cook the breads in a skillet (a pancake skillet works great) - do not ferment the dough in the refrigerator - just leave it at room temperature for 1 to 2 hours. You should form smaller balls and roll out circles thinner.  Heat the skillet  over medium-high heat and cook the breads without any fat.(I baked this way only the breads not filled with the mango slices).

Hearty Spelt Sourdough

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

Let's go back to the subject...The hearty spelt sourdough is a proof of my addiction. The dough and loaf spent almost 24 hour in my refrigerator, only because I started preparing the bread when we still had enough to feed us both for two days. But for me, our bread bin was almost empty and I was under the compulsion of refreshing my sourdough. I had to do it to have a peace of mind. After a few years of the regular bread baking, I can't imagine that I don't have my piece of bread at home.  I need my bread to feel safe and confident. I would feel ashamed if I had to go to a bakery and buy a loaf. Of course, only a few people know that I can bake 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 slow down and even calm me down.  Thanks to sourdough we could eat flavorful, crusty and warm bread for dinner. And there are 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.

Buckwheat Sourdough with Wild Blueberries

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.

Sourdough with Buckwheat Flakes

I had baked that simple loaf in my home in NY just before I left to Poland for a month so I don't know how the crumb looks like and how it taste.

Final dough:/Ciasto chlebowe:
249 g whole wheat starter/zaczyn z mali pszennej razowej
287 g dark rye flour/maka zytnia razowa
613 g whole wheat flour/maka pszenna razowa
779 g water/woda

Submitted to yeastspotting.

• Mix the ingredients and set aside for 30 minutes. Add 23 g of salt and work it through the dough. Let rest for 30 minutes. 
• Knead again and set aside for half an hour. 
• Add 200 g of wholemeal buckwheat flakes (instant) and work it through the dough. Set aside for another 30 minutes.
• Knead 3 times more (each at 30 minutes intervals). 
• Pre-shape. Let rest for 15 minutes.
• Shape boule and put it into a basket (steams side up). Then place the dough in the fridge for overnight retarding. (I left mine in the cold kitchen for 10 hours or so)
• Next morning score the dough:

•  Pre-heat your oven to 500 F. Bake with steam at 500 F/250 F for 15 minutes and at 450F/230C for 25-30 minutes.

Polski:

• wymieszac skladniki, odstawic na 30 minut, dodac sol, zagniesc i odstawic na pol godziny
• zagniesc ponownie i odstawic na pol godziny
• dodac 200 g platkow gryczanych -instant- wgniesc w ciasto i odstawic na 30 minut
• zagniatac jeszcze 3 razy z polgodzinnymi przerwami
• uformowac w kule i zostawic na kwadrans
• uformowac bochenek, ulozyc w koszu zlaczeniami do gory; mozna wstawic do lodowki na 8-10 godzin lub zostawic w innym miejscu, gdzie temperatura nie przekracza 16 stopni C.
• rozgrzac piekarnik z kamieniem i foremka wypelniona szklanka wody (ustawic na dole piekarnika) do maksymalnej temperatury; piec kwadrans
• obnizyc temperature do 230 stopni C i piec chleb jeszcze pol godziny

Submitted to yeastspotting.

Hearty Wholemeal Bread with Buckwheat Flakes

I am finally proud of my bread...It looks gorgeous. My special thanks for tutoring go to Australian Baker WARWICK QUINTON.

Porridge:
600 h whole wheat flour
260 g dark rye flour
100 g buckwheat flakes
850 ml cold water
Mix and flours and water and place in  a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.

Sourdough:
10 g whole wheat starter (100% hydration -from the fridge)
100 g  whole wheat flour
60 g water
Let to ferment for12-14 hours.

Remove the bowl from the fridge and add:
240g altus ( 60 % rye, 40% wheat)
160 g stiff sordough
Mix it through with your hand for a few minutes.
Allow to rest for 30 minutes (delayed salt method).

Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes.
Continue the process allowing about half an hour between turns until  you  achive silk consistency.

Let to ferment for 4-6 hours (primary fermentation/first stage/ bulk proof).
Shape your bread into cylinder, using the flats of your hands.  Brush with water, and dust with buckwheat flakes. Put into proofing basket.

Proof the bread until it achieve their full potential , because it may not  rise during baking. Slash diagonally 4 times.

Set your oven to 500F and bake:

•  15 minutes with steam in 480F.
•  20 minutes in 450F
• 15 minutes in 400F.

Recipe adapted from: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html

The bread goes to yeastspotting at Wild Yeast Blog.