Wild Blueberry Sourdough Bread

I submit my Wild Berry Sourdough Bread to  Yeastspotting.

Sourdough Starter:
2 tablespoons rye sourdough culture
350 g water
300 g stone ground rye flour
Let ferment for 15-18 hours.

Final dough:
645 g rye sourdough starter
472 g water
80 g blueberry juice
115 g chia seeds
1000 g whole wheat flour
340 g  frozen wild blueberries, defrosted overnight

In a large bowl combine the ingredients and set aside for 1 hour.

Then add:

19 g salt dissolved in 100 g hot water
Knead the dough, cover the bowl and let ferment for 4 hours.

Shape a round loaf, put into a proofing basket and let proof in a refrigerator for 4 hours.

Baking:
at 490 F for 20 minutes
at 460 F for 35 minutes.

Omega-3 Sourdough for the Upcoming Winter

Both chia and flax seeds are the rich non-marine whole foods source of Omega-3 and dietary fiber . And they improve the taste of breads, which is also important.

I submit my Omega--3 Sourdough to Yeastspotting.


Sourdough Starters:
1 tablespoon  rye
200 g water
200 g  stone ground rye flour
and
1 tablespoon whole wheat sourdough
200 g water
200 g whole wheat flour
Let ferment for 12-15 hours.

Final dough:

rye starter (all but 1 tablespoon)
whole whet starter (all but 1 tablespoon)
800 g water
100 g whole wheat flour
100 g chia seeds
Combine the ingredients listed above and autolyse for 1 hour.
Then add 25 salt and knead the dough. Set aside for 15 minutes. Mix in 100 g flax seeds.
Let ferment for 4 hours at room temperature.
Shape the loaves and proof them for 3 hours.
Baking:
for 15 minutes at 480 F, with steam
for 15 minutes at 450 F (my smallest loaf was ready)
for 15 minutes at 420 F.

Rye-Wheat Sourdough with Chia Seeds and Dates

Submitting toYeastspotting.

Sourdough Starter
100 g whole wheat  starter
100g whole rye starter

Starters refreshed overnight

wheat (left) and rye (right)

100g whole wheat flour
100 g stone groundrye flour
200 g water

Before fermentation

Fermentation: 5 hours

5 hours later

Final Dough:
400 g stone ground rye flour
100 g chia seeds
400 g water

Small and oval chia seeds have interesting scent.

Autolyse: 1 hour
400 g whole wheat flour
22 g salt
Kneading: 10 minutes or so. Bulk fermentation: 2 hours.

After 2 hours of bulk fermentation

Shaping:
120 g dates chopped
water for shaping

Flattened dough 

Proofing: 1 hour

Shaped boule (French: "ball")

Baking:

with stem for 20 minutes at 490F,

for 20 minutes at 450F.

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

Chia Seeds Miche

Submitting toYeastspotting

Final dough:
286 g  rye sourdough
289 g whole wheat sourdough
800 g water
100g chia seeds
250 g stone ground rye flour
750 g whole wheat flour
Mix the ingredients and knead the dough. Set aside for 30 minutes. Mix in 23 g salt and set aside for one hour. Knead for a few minutes after first, second and third hour of bulk  fermentation. Let rest for 1 hour and preshape the dough into a ball. Let rest for 30 minutes and shape a boule. Put it to proofing basket and refrigerate for overnight retarding.

Baking:

for 15 minutes at 500F

for 15 minutes at 470F

for 15 minutes at 450F

for 10 minutes at 400F.