Rye Sourdough Cubes

I submit the loaves  to Yeastspotting.

1100g rye flour, stone ground

140 g dried dark cherries

140 g dried apricots, chopped

982 g hot water

Combine the ingredients, cover and set aside for 12 hours.

Then add :

289 g whole wheat sourdough starter

26 g salt

86 g cooked wild rice

Combine the ingredients, cover and let ferment for 12 hours.

Divide the dough into four pieces. Shape 4 cubes and coat the with multigrain cereal (rye, barley, oats, wheat) and put into loaf pans. Proof at room temperature for 5 hours. Heat your oven to 500 F with a baking stone inside.

Proofed loaves

Bake for 20 minutes at 490-500F.
Remove the loaves from the pans and bake on the baking stone for another 20 minutes at 470F.

Crew Cut Sourdough

Sordough Starter 1:
1 tablespoon rye sourdough
180 g water
160 g stone ground rye flour
 Nix the ingredients and let ferment for 12 hours.

Sordough Starter 2:
350 g sprouted kamut, ground
350 g water
320 g stone ground rye sourdough starter
Let ferment for 7 hours.

Final dough:
sourdough starter
300 g water
700 g whole wheat flour
100 g stone ground rye flour
50 g flax seeds
20 g salt.
Knead the dough and let ferment in the mixing bowl for 1 hour. Flat the dough and add 170 g dark sweet dried cherries. Shape the loaf. Move to a pizza peel and shape a hedgehog. Preheat the oven to 500F.
Baking:
for 20 minutes at 490F,
for 20 minutes at 455F.


I wanted to make a hedgehog from sourdough dough. But when I showed it to my husband he called it a mouse. It reminds me more an armadillo.  Anyway, no matter how strange my Unidentified Sourdough Pet  looks, it will be eaten soon. :)

Sprouting Kamut Grains:

Rinse grains and drain. Put into a large bowl and cover with water. Cover with a cloth and set aside for 12 hours.
Drain and rinse the grains again. Bring back to the bowl, cover and set aside for another 12 hours.
Drain the grains, arrange them in an oblong baking pan or glass dish lined with a cloth. Set aside in a dark place for a few hours. Grind. You can keep them in refrigerator for a week or freeze for later usage.
To make  sprouted grain flour you need at first to dehydrate the sprouted grains and than grind them.

Second Wedding Anniversary Bread Rings/ Rocznicowe Kolacze

Yesterday, on April 9th we celebrated our second wedding anniversary.  

474g whole wheat sourdough/ zakwasu (hydracja 100%)
1000 g whole wheat flour/maki pszennej razowej
226 g dried cherries/suszonych wisni
180 pecan halves/pekanow
650 g water/wody
20 g salt/soli



Mix the sourdough, water and flour. Autolyse 30 to 45 minutes. Add salt, cherries and pecans. Knead for about 10 minutes or until all of the ingredients are fully incorporated.Knead after 90 minutes. Let ferment the dough for 1 and1/2 hour .
Pre-shape, rest for 15 - 20 minutes, and shape.
Depending on your room temperature, proof for no more than 3 hours.
Bake with steam at 480 for the first 15 minutes, then reduce the heat to 450 and bake for a further 15 minutes.

Wymieszac wszystkie skladniki (oprocz soli i bakali).Odstawic do autolizy na 30-45 minut. Dodac pozostale skladniki i zagniatac ciasto do idealnego polaczenia sie skladnikow. Odstawic na 90 minut i zagniesc ponownie. Odstawic na kolejne poltorej godziny. Podzielic ciasto na pol i oformowac kule. odsyawic na 20 minut. Rozciagnac ciasto i uformowac w okregi. Zostawic do wyrosniecia  maksymalnie na 3 godziny. Piekarnik z kamieniem rozgrzec do temperatury maksymalnej. Piec kwadrans z para w 240 stopniach C oraz 15 minut w 230C.