Flax Seed and Apple Rye Sourdough

I submit Flax Seed and Apple Rye Sourdough to Yeastspotting.

Sourdough Starter:
250 g water
1 tablespoon whole wheat sourdough
110 g stone ground rye flour
150 g whole wheat flour
Combine the ingredients and  let ferment for 18-20 hours.

Soaker:
81 g flax seeds
100 g dried apples,chopped
916 g hot water
In a large glass bowl combine the ingredients, cover and set aside for 12-20 hours.

Final dough:
Combine all of the sourdough and soaker.

Then add:
1200 g stone ground rye flour
20 g salt dissolved in 225 g water.
Knead the dough, cover and let ferment for 8 hours.


Put the dough into 2 loaf pans, lined with parchment. Proof for about 2 hours.

Ready to proof

Ready to bake

Bake for 20 minutes at 480 F and  for 20 minutes at 460 F.

Christmas Sourdough Rye

 MERRY CHRISTMAS EVERYONE!

200 g  mature whole wheat sourdough starter
500 g stone ground rye flour
363 g hard cider *
125 g freshly brewed coffee
20 g ginger bread spice
Combine the ingredients and autolyse the dough for 1 hour.
Then add:
80 g dried apple rings, chopped
100 g hazelnuts, soaked in boiling water for 20 minutes, drained and chopped
10 g salt
Knead the dough, cover and let ferment for 12 hours. Put the dough into a loaf pan  lined with parchment paper and let proof for another 12 hours at room temperature.
Bake for 20 minutes at 470F and for another 20 minutes at 440 F. Let sit for 5 hours before slicing.

* It was not a good idea, I suppose the alcohol killed the sourdough. I haven't notice any sign of fermentation. The loaf was tasty but heavy.

I submit the Christmas loaf to Yeastspotting.

Pull-Apart Loaf with Pine Nuts & Dried Fruits

I submit that very tasty loaf to Yeastspotting.


First, I refreshed my whole wheat sourdough culture:

1 tablespoon sourdough culture

200 g water

200 g whole wheat flour

50 g stone ground rye flour

I combined the ingredients and I let it ferment from 10 PM to 3 PM. It was cold in my kitchen at night so my sourdough was not as vigorous as I would like but I decided to make a new bread. I had no plans, I didn't care about baker's math. This is a very spontaneous loaf (like most of my breads). I just used the ingredients I had in my refrigerator and waited for the results.

Final dough:

450 g sourdough starter

707 g water

1015 g whole wheat flour

In a large mixing bowl I combined the starter, water and flour and left it for 30 minutes. Then I added:

25 g salt

125 g dry roasted pine nuts

I kneaded the dough and set aside for 45 minutes.

I stretched & folded and set it aside for 45 minutes.

I repeated S& F and set it aside for 45 minutes. Another S&F again and I let it rest for 30 minutes.

I divided the dough. I flattened the pieces and stuffed with :

140 g dried pears (chopped) -first piece

12 dried apples ring, second piece.

I shaped each piece of the dough into a roll. I sliced each roll. Then I arranged the slices one next to another, alternately: a slice with apples  next to a slice with pears and  until I used all slices.

I let it proof for 45 minutes and for 45 minutes to preheat my oven with two baking stones.

Baking:

490 F for 15 minutes, with steam

460F for 25 minutes.

"From Eve to Adam" Sourdough Boule

Submitting toYeastspotting.

Soaker:
100 g dried apples, chopped
300 g hard cider
200 g stone ground rye flour
Combine the ingredients, cover tightly and set aside for 5-8 hours at room temperature.

Sourdough Starter:
3 tablespoons whole wheat " Mum" starter
200 g water
200 g whole wheat flour
Mix the ingredients and let ferment for 5-6 hours.

Final Dough:
sourdough starter (minus 1 tablespoon)
424 g water
602 g whole wheat flour
150 g whole rye flour
Autolyse for 50 minutes. Then add:
all of the soaker
22 g salt
Knead the dough and set aside for 1 hour. Pre-shape the dough into a ball. Let rest for 20 minutes. Shape a boule, put into a proofing basket, cover tightly and refrigerate for overnight retarding.  Bake in preheated oven with stem for 20 minutes at 490 F and for 20 minutes at 450F. Turn the oven off and leave the bread inside for another 10 minutes.