Oat Sourdough Bread with Buttermilk and Dried Fruit

with dates

with unsulfured apricots

Sourdough Starter:
38 g whole wheat sourdough culture
373 g water
308 g whole wheat flour
Let ferment for 20 hours.

Oatmeal:
160 g steel cut oats (1 cup)
944 g water (4 cups)
In a medium-size pot, bring the water to boil and add the steel cut oats. Cover the pot with the lid and simmer the oats for 30 minutes. Let cool and refrigerate until you're ready to use it.

Final Dough:
Combine :
869 g oatmeal
540 g buttermilk
999 g stone ground rye flour
Let sit at room temperature for 45 minutes.
Then add:
all of the sourdough starter but 2 tablespoons
23 g salt.
Knead the dough, cover and let ferment for 9 hours 30 minutes. Put the dough in two loaf pans (lined with parchment paper) press dried fruit (dates /apricots) in the shaped loaves and proof for 2 hour and 15 minutes.

Before proofing

Fully proofed

Bake:
for 20 minutes at 490 F
for 30 minutes at 460 F
for 25 minutes at 400F.

Loaves was sent to Yeastspotting.

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.

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.

Whole Spelt and Wheat Sourdough Boule

360 g whole grain sourdough (wheat and rye)
715 g water
475 g whole spelt flour
600 g whole wheat flour
Knead the dough and set aside for an hour. Add:
23 g salt,
knead the dough and set aside for 3 hours. Flatten the dough and arrange the date halves (200g) over the dough. Shape a boule (from the French for ball). Put into proofing basket and refrigerate overnight for retarding. In the morning remove the basket from the refrigerator and preheat your oven with a baking stone to 500F.
Baking:
at 500 F for 20 minutes with steam,
at 460F for 20 minutes
at 430 F for 20 minutes.

 Submitting toYeastspotting.

End of July Bread

Submitting toYeastspotting

800 g whole wheat flour
264 g stone ground rye flour
746 g water
21 g salt
390g whole grain sourdough (part wheat, part rye)
 orange(3) and lemon(1) zest
194 g dates chopped

Combine the sourdough, water and flours. Autolyse for 1 hour. Add the zest, dates and salt. Knead the dough and set aside for 1 hour.  Repeat this kneading twice more at 1 hour intervals, then leave the dough for an hour.  Prehape. Let sit for 30 minutes. Shape the loaf and refrigerate for overnight retarding. In the morning remove the loaf from the refrigerator.
Preheat your oven and prepare water  for steaming . Bake:
at 500 F for 20 minutes, with steam
at 470 for 20 minutes.
Then turn off the oven and leave bread for 10 minutes.

Wholewheat Sourdough Trio with Dates

580 g  vigorous whole wheat sourdough starter, 100% hydration/zaczynu zakwasowego  z maki pszennej razowej, 100 procent hydracji
545 g buttermilk/maslanki
1000 g whole wheat flour/maki pszennej razowej
110 g water/wody
165 g dried dates, chopped/suszonych daktyli, pokrojonych w czastki
24 g salt/soli

Dissolve the sourdough in buttermilk. And the flour and mix. Autolyse for 30 minutes or so. Add salt and work it through the dough.Let rest for 15 minutes, then add the dates. Set aside for 15 minutes and knead the dough again. Allow the dough to ferment in a bowl for 4 hours, folding at 1,2 and 3 hours. Then put the dough to refrigerator for another 4 hour. /

Wymieszac zaczyn z maslancka, dodac make i wymieszac. Odstawic na okolo 30 minut. Dodac sol i zagniesc ciasto. Odstawic na kwadrans i wgniesc kawalki daktyli. Zagniesc ponownie po kwadransie. Odstawic do fermentacji na 4 godziny. Zagniatac krotko po 1, 2 i 3 godzinie. Przykryc miske z ciastem folia i wstawic do lodowki na 4 godziny.

Remove the dough from the refrigerator and divide the dough into 3 pieces. Let gluten to relax for 15 minutes. Shape the triangles from the dough and place them closely on. the baker's peel lined with parchment paper. Proof for 1 hour. Then preheat your oven to 500F with a baking stone and pan with one cup of water. Cut each triangle./
Wyjac ciasto z lodowki, podzielic na 3 kawalki i zostawic na 15 minut. Uformowac trojkatne chlebki (starajac sie nie odgazowac zbytnio ciasta). Ulozyc chlebki blisko siebie na lopacie, wylozonej papierem do pieczenia. Po godzinie wyrastania, rozgrzac piekarnik z kamieniem i foremka wypelniona szklanka wody do naparowania piekarnika. Naciac kazdy z chlebkow.

Submitted to yeastspotting.


Baking:

at 475F for15 minutes

at 450F for15 minutes.

Pieczenie:

245C-15 minut

230C-15 minut.