Sourdough Leaf

Submitting toYeastspotting.

Soaker:
50 g whole kamut flour
50 g spelt flour
50 g whole teff flour
50 g whole buckwheat flour
50 g whole amaranth flour
250 g hot water
Mix and set aside for  at least12 hours.

Sourdough Starter:
145 g  rye sourdough, refreshed overnight
145 g water
145 g stone ground rye flour
Let ferment for 6-8 hours.

Cranberries:
227 g dried cranberries
hot water (enough to cover the fruit)
173 g whole wheat flour
20 g salt
Soak the cranberries in hot water for 6-8 hours. Drain and combine with the flour and salt.


Final dough:
all of the starter and soaker
478 g water
750 g whole wheat flour
In a large mixing bowl combine the water, starter and soaker. Add the flour and knead the dough. Autolyse for 1 hour.
Then add the cranberries and work them through the dough*. Set aside for 1 hour. Stretch and fold the dough. Let sit for another hour. S&F again and let rest for 1 hour. Remove the dough from the mixing bowl and let relax for 20 minutes. Shape the loaf and cut  the shaped loaf deeply with chef shears.

Let proof for 2 hours and then preheat your oven to 500F. Bake in steamed oven for 20 minutes at 480F, for another 20 minutes at 450F and for 10 minutes at 400F.

Soft and Sweet Whole Wheat Sourdough / Zurawinowy Pszenny Bochenek

Soft bread with a lot taste from dried cranberries. /Delikatny chleb z duza iloscia suszonych zurawin. 

Submitting toYeastspotting

Whole Wheat Sourdough Starter:/Zaczyn zakwasowy:
100 g whole wheat sourdough/zakwasu pszennego
100 g water/wody
100 g whole wheat flour/maki pszennej razowej
Let ferment for 5 hours./Fermentacja 5 godzin.

Final Dough:/Ciasto:
all of the starter/zaczyn
400 g water/wody
500g whole wheat flour/maki pszennej razowej
10 g salt/soli
170 g dried cranberries/suszonych zurawin

Combine the starter, water and flour. Set aside for 20 minutes. Soak the dried cranberries in hot water, then drain and work them through the dough.  Let ferment for 3 hours. Stretch and fold after 90 minutes of fermentation. Divide the dough into seven pieces. Let relax for 15 minutes. Shape 7 balls and put them into a spring-form pan (lined with parchment paper). Let proof for two hours. Then preheat your oven to 500F. Bake with steam for 15 minutes. Remove the pan, reduce the temperature to 455F and bake for 20 minutes.

Wymieszac wode zaczyn i make. Odstawic na 20 minut. W tym czasie namoczyc suszone zurawiny we wrzatku. Nastepnie dodac do ciasta sol i odsaczone zurawiny. Zostawic ciasto do fermentacji na 3 godziny. W polowie fermentacji rozciagnac i zlozyc ciasto. Podzielic ciasto na 7 czesci i odstawic na kwadrans. Uformowac z ciasta kule i ulozyc w okraglej formie(uzylam tortownicy wylozonej papierem do pieczenia). Odstawic do wyrosniecia na 2 godziny, a potem rozgrzac piekarnik z kamieniem do maksymalnej temperatury. Piec w 250 stopniach C przez kwadrans, usunac tortownice  i  piec w 230 przez 20 minut.

Cranberry Whole Rye Bread with Altus (au Levain)/ Chleb z altusem

300 g very vital sourdough (rye-hydration 100%)
600 g water
732 g  rye flour (stone ground)
168 g old rye bread -minced (  the piece of loaf which I baked a few days ago)
18 g salt
120 g dried cranberries

Mix water and starter. Add flour, minced bread  and work it through the dough. Set aside for 30 minutes. Add salt and cranberries. Ferment the dough for 4 h. Shape the loaf and proof it for 3 h. Preheat the oven to 500F with a baking stone.
Baking:
500F-15 minutes with steam
450F-15 min.
400F-35 min
Turn off the oven and leave bread inside (door ajar) for 10 minutes.

The loaf goes  to yeastspotting at Wild Yeast Blog.

300 g aktywnego zakwasu zytniego-100% hydracji razowy
600 g wody
732 g maki zytniej pelnoziarnistej
168 g zmielonego chleba zytniego
18 g soli
120 g suszonej zurawiny

Wymieszaj wode z zakwasem. Dodaj make, zmielony chleb. Zagniec ciasto i odstaw je na 30 minut. Dodaj sol i zurawine. Fermentuj ciasto przez 4 godziny. Uformuj bochenek i wloz do kosza na 3 godziny. Nagrzej piekarnik  z kamieniem do maksymalnej temperatury.
Pieczenie:
250 st. C-15 minut z para (pol szklanki wrzatku wlane do umieszczonej na dnie piekarnika formy)
225 st. C-15 minut
200 st. C-35 minut.

100% Whole Rye Sourdough Bread with Cranberries/ Zytni z zurawina i otrebami

I  have missed rye bread so much. To have the bread as soon as possible I refreshed my sourdough  at first at 8 PM  and for the second time at 12:45 AM and  left on the warm shelf in my kitchen (above our old refrigerator which emits a lot of heat ). In the morning it looked and smelled perfectly.Rye dough doesn't require kneading. All you need it's a patience.  Let the wild yeasts work. 

The loaves go to yeastspotting at Wild Yeast Blog.

400 g  mature  rye sourdough
I took my rye starter from refrigerator (2 tablespoons) and added 1 teaspoon of whole rye flour to wake it up. Five hours later I took 1 tablespoon of starter and added: 200 g whole rye flour and 200 g water. I let it ferment for 7 hours.

800 g water
1200 g rye (stone ground) flour
27 g salt
121 g dried cranberries soaked in hot water, drained=146 g after soaking

Mix starter, water and flour. Set aside for 45 minutes. Add cranberries and salt. Work them through the dough.
Let ferment for around 6 h 30 m.
Shape loaves and let proof for 3 hours.

Then preheat  oven to 500 F with baking stone.
Baking:

• 480F with steam-10 minutes
• 450F-10 minutes
• 400F-30 minutes
• turn off oven and leave loaves for 10 minutes inside oven with door ajar
• Remove loaves; cut after 12 hours

400 g ozywionego zakwasu z maki zytniej razowej 100% hydracji
800 g wody
1200 g maki zytniej razowej
27 g soli
121 g suszonej zurawiny, namoczonej we wrzatku i odsaczonej=146 g

Wymieszalam zakwas i wode, dodalam make i wymieszalam ciasto. Po 45 minutach dodalam sol i zurawiny. Ciasto dojrzewalo przez 6 i pol godziny. Uformowalam bochenki i zostawilam do wyrosniecia na 3 godziny.
Pieklam
240 st.C-10 minut z para
225 st. C-10 minut
200 st.C-30 minut
wylaczylam piekarnik, uchylilam drzwiczki i zostawilam chleby na 10 minut ; po wyjeciu chleb kroilam dopiero po 12 godzinach.