Spelt Sourdough Flatbreads with Mango

500 g active whole wheat sourdough starter (hydration 100%)
1000 g whole grain spelt flour
100 g wholemeal buckwheat flakes (if you don't have flakes reduce the amount of water to 644 g)
744 g water
In a large mixing bowl combine the ingredients and set aside for 1 hour. Then mix in:
22 g salt
Cover and let ferment at room temperature for 1 hour.* Then refrigerate for 8 hours. Remove the dough from the refrigerator and preheat your oven to 500F with a baking/pizza stone. Prepare about 170 g dried mango slices and chop them.
Divide the dough into about 21 pieces and form into balls (similar to the size of your clenched fist).

Roll out a ball into a circle and place the dried mango slices in the center.

Pull the edges of the dough to wrap the mango slices.

Let the filled balls settle for 3 to 4 minutes before rolling them.

Next turn the oven to high broil.

Place 3 flat breads on the baking stone at a time. I take 6-7 minutes to bake breads ; they should be golden brown both sides.

To give the oven the chance to get heated again to max, you should wait 3 minutes before baking the next flat bread.

Submitted to Yeastspotting. 

*If you want to cook the breads in a skillet (a pancake skillet works great) - do not ferment the dough in the refrigerator - just leave it at room temperature for 1 to 2 hours. You should form smaller balls and roll out circles thinner.  Heat the skillet  over medium-high heat and cook the breads without any fat.(I baked this way only the breads not filled with the mango slices).

Teff Sourdough Batons with Mango

It is the longest post I have ever written. It describes how a bread recipe is created. It is an improvisation. Ingredients are my actors, sourdough writes a scenario and I'm like  a director who is trying to control a process.

I submit the batons  to Yeastspotting.

At the beginning I wanted prepare Injera (Ethiopian bread), so I combined :
200g teff flour
350 g water
1 g salt
17 g stiff whole wheat sourdough

and I left it  to ferment for 12 hours in the kitchen. In the meantime I was searching for any Ethiopian recipe to serve it with Injera. I didn't find anything I could cook quickly so I gave up.

12 hours later

...mixed

Then I added:
115 g whole wheat flour
3 g salt

teff sourdough kneaded with whole wheat flour

I left it for another 4-5 hours hoping that I would be able to make quick flat breads from the dough. But the dough was over-fermented and shaping flat breads was too difficult. I fried only two flat breads and I put the rest of the dough* to refrigerator.  

over-fermented dough

Two hours later I removed the dough from refrigerator, added 50 g of kamut flour and I gave it a few stretches and folds. Then it looked much better and I decided to use it up as a starter.

561 g dough*which I adapted for a starter 

Final dough:

561 g  teff sourdough starter*
1332 g whole wheat flour
951 g water

I kneaded the ingredients carefully and then I left the dough for 30 minutes and I added:
26 g salt
I kneaded for 10 minutes or so (I love kneading a large amount of dough) and then I covered the bowl with the dough and I put it to the refrigerator. It was 4 PM. Next day, about 9AM I removed the dough from the refrigerator. It looked very well. I degassed and divided the dough into 6 equal parts and pre-shaped them into batons. I brought them back to refrigerator for another 4 hours. 

Proofed batons

Then I flattened each baton and stuffed it with dried mango slices (170g). I proofed them at a room temperature for 1 hour and 40 minutes (time for heating the oven to 500F with  two baking stones inside, included).


I baked the batons with steam at 480 F for 20 minutes.

Sprouted Wheat Sourdough with Mango/Chleb ze Skielkowana Pszenica i Mango

The loaves look terrible because I didn't flour them and  my baskets correctly. The dough stuck to the basket and I had to repair the loaves before baking. It was like plastic surgery.

Bochenki na zdjeciu nie wygladaja zachecajaco. Nie zbyt dokladnie obsypalam koszyki maka i ciasto sie do nich przykleilo. Mialam klopoty z wyciagnieciem bochenkow, a potem musialm je naprawiac. Poczulam sie jak chirug plastyczny, ktory nie wiadomo dlaczego dyzuruje na pogotowiu.


To make sprouted wheat kernels: (instructions from Peter Reinhart's Whole Grain Bread)

• rinse 4 cups (720g) of  berries (whole grain hard red spring wheat) to eliminate  stones or dirt
• place grains in a covered container and cover with 8 cups (1780 g) of water (filtered or spring) at room temperature
• soak for 12-24 hours
• drain the grains
• rinse the soaked grains
• return them to the container, cover, and let sprout at room temperature
• little tails  should show within 3-6 hours
• if not, rinse and drain again and wait for the sprouts to shows
• refrigerate the sprouted grains until you are ready to use them in final dough

Kielkowanie ziaren pszenicy lub innych:

• 720 g ziarna  oplukac pod biezaca woda, aby usunac piasek, kamyczki lub inne ciala obce
• umiescic ziarna w pojemniku/naczyniu z pokrywka i zalac 1780 g wody -moze byc ostudzona woda przegotowana, zrodlana albo filtrowana
• zostawic ziarna na 12-24 godzin
• odsaczyc ziarna i  ponownie wyplukac 
• po uplywie 3-6 godzin powinny sie pojawic malutkie kielki
• jesli kielki sie nie pojawia nalezy jeszcze raz wyplukac ziarna i dac im wiecej czasu na kielkowanie
• skielkowane ziarna  nalezy przechowywac w lodowce

Recipe:

1. Process or grind the sprouted grains (1325 g) to as fine pulp as possible .
2. Combine the pulp with:1125g  sourdough (whole wheat 100% hydration, 3-stage build).Set aside for 1 hour.
3. Add 27 g salt and work it through the dough. Set aside for 1 hour. 
4. Add 127 g dried mango slices. Let sit for 15 minutes. 
5. Shape the loaves and put in the baskets (generously floured ) or loaf pans (lined with parchment paper).Refrigerate for 12 hours.
6. Preheat your oven to 500 F with a baking stone and a pan with 1 cup of water to stem the oven.
7. Bake for 30 minutes at 480 F. Turn the oven off and let sit the loaves inside for another 10 minutes.

Przepis:

1. Zmielic ziarna najlepiej w maszynce do mielenia. Ja w wyniku kielkowania uzyskalam 1325 g.
2. Polaczyc zmielone ziarna z 1125g zakwasu pszennego (100% hydracji, zbudowanego w 3 fazach). Odstawic na godzine.
3. Dodac 27 g soli i odstawic na kolejna godzine.
4. Dodac 127 g suszonych kawalkow mango. Odstawic na kwadrans.
5. Uformowac bochenki na dobrze obsypanej maka powierzchni. Ulozyc w koszykach, a jeszcze lepiej w keksowkach wylozonych papierem do pieczenia.
6. Piekarnik rozgrzac do maksymalnej temperatury. Najlepiej z kamieniem i szklanka wody dla wytworzenia sie pary.
7. Piec pol godziny w 240 stopniach, wylaczyc piekarnik i zostawic w nim chleby na 10 minut. Na ten czas usunac papier (i keksowki).

Night/Wieczorem

After retarding/Rano