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.

Loaf with Pear and Cashews/ My tips about steaming oven

Soft bread full of my favorite flavors.

Submitting toYeastspotting.

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

688 g water

662 g whole wheat flour

300 g stone ground 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 pan. 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.  

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.

Halloween baking / Bochenek pszenny z nerkowcami i rodzynkami

Bread with beard-Chleb z broda :)

360 g mature  dark rye sourdough starter
614 g water
887 g white whole wheat flour (KA)
103 g cashews
103 g dark raisins
18 g salt

I dissolved the  sourdough starter in water.  Then I added  the  flour and mixed the ingredients.
( It was the first time I used  the King Arthur White Whole Wheat Flour and I was impressed.  Before I had been buying the white whole wheat flour from Trader Joe`s.  But  the TJ`s flour is to weak to bake a good bread.)
I kneaded  the dough for 10 minutes and let  it rest for 30 minutes.
I added salt and work it through the dough.   I set  it aside for 30 minutes.  Then I add cashews and raisins. I  let it  rest for another half an hour and kneaded  again. Dough  fermented  for 4 hours.  I shaped loaf ( I used around 60% of dough) and proofed  for 3 hours.

I forgot about scoring the bread and the result is the strange looking  loaf.  It could have been really pretty loaf.

Baking:
500 F with steam-15 minutes
450 F-15 minutes
400F-10 minutes.
Rest of the dough I left to cut out few Halloween shapes: ghosts, bats, pumpkins and crescents. I know that bread dough  does not makes perfect shapes. The shapes were proofing while the loaf was baking for 30 minutes.  I baked them for 10 minutes in 400F.

Po polsku"
360 g zakwasu pszennego razowego 100% hydracji

614 g wody

887 g razowej maki jasnej pszennej

103 g orzechow nerkowca

103 g ciemnych rodzynek

18 g soli

Zakwas rozpuscilam w wodzie, dodalam make. Zagniatalam ciasto przez 10 minut i odstawilam je przykryte na pol godziny. Dodalam sol, zagniotlam i odstawilam na 30 minut. Nastepnie wgniotlam nerkowce i rodzynki. Po kolejnej polgodzinnej przerwie zagniotlam ciasto po raz czwarty, a nastepnie zostawilam do fermentacji na 4 godziny. Z 60 procent ciasta uformowalam bochenek , ktory wyrastal w koszyku 3 godziny.

Rozgrzalam piekarnik do 250 st. C (maksymalna temp.) z kamieniem. Naparowalam go 1/2 szklanki wrzatku. Zapomnialam naciac bochenek (stad ta broda).

Pieklam:

250 st.C-15 min.

225 st.C-15 min.

200 st C-10 min.

Very Cheesy Whole Wheat Stromboli (au levain)

I do love eating open sandwiches with  a thick slice cheese. I eat  them every morning with fresh vegetables and I'm never bored.

I was planning to make pizza but I had it last month. I had a lot of pizza dough so I decided to make my first whole-wheat sourdough Stromboli with Stilton cheese to keep them moist.

Sponge:
535 g ater
385 g whole-wheat flour
30 g starter
Combine all the ingredients for the sponge, stir, cover and let ferment for 8 hours.

Final dough:
600 g flour
 125 g water
11/2 teaspoon kosher salt
recipe from: http://sourdough.com/forum/turkish-filled-pide-sourdough-variety#comment-12228

Add the dough ingredients to the sponge, stir to combine and knead. Cover and let it stand at room temperature for 4 hours.

Transfer the dough to a lightly floured surface, divide it into 2 pieces. Roll out each piece into flat disk (like for pizza).

Sweet filling:
0.47 lb White Stilton with Apricots

6 oz goat cheese
1/3 cup cashews pieces

Savory  filling:
0.50 lb Blue Stilton
6 oz goat cheese

1/3 cup pistachio pieces

Distribute cheese pieces and nuts over dough. Fold dough over and pinch ends and sides together. 

Place the shaped Stromboli  on the prepared baking sheet and let them rise for 2 hours. Then preheat the oven to 500 F. Bake 15 minutes in 450 F, and 30 minutes in 400 F. Let them cool in the oven.