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.

Omega-3 Sourdough for the Upcoming Winter

Both chia and flax seeds are the rich non-marine whole foods source of Omega-3 and dietary fiber . And they improve the taste of breads, which is also important.

I submit my Omega--3 Sourdough to Yeastspotting.


Sourdough Starters:
1 tablespoon  rye
200 g water
200 g  stone ground rye flour
and
1 tablespoon whole wheat sourdough
200 g water
200 g whole wheat flour
Let ferment for 12-15 hours.

Final dough:

rye starter (all but 1 tablespoon)
whole whet starter (all but 1 tablespoon)
800 g water
100 g whole wheat flour
100 g chia seeds
Combine the ingredients listed above and autolyse for 1 hour.
Then add 25 salt and knead the dough. Set aside for 15 minutes. Mix in 100 g flax seeds.
Let ferment for 4 hours at room temperature.
Shape the loaves and proof them for 3 hours.
Baking:
for 15 minutes at 480 F, with steam
for 15 minutes at 450 F (my smallest loaf was ready)
for 15 minutes at 420 F.

Flax Seed Sourdough Stuffed with Dried Prunes /Figs

I submit the loaves to Yeastspotting.

Soaker
100 g boiling water
100 g flax seeds
Let sit for 6-8 hours.

541 g whole wheat sourdough
446 g rye sourdough
515 g g water
1000 g whole wheat flour
soaker
 Knead the dough and set aside for 30 minutes. Then add:
29 g salt
98 g milk
Knead the dough and let ferment for 3 hours. Stretch and fold after first and second hour. Divide the dough into two and let relax for 30 minutes. Flat the  first piece of the dough and staff with prunes, the second with dried figs (chopped).
Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.
Remove the loaves from the refrigerator. Preheat your oven with a baking stone to 500F.
Bake with steam for 20 minutes at 490 F. For 20 minutes at 460F and for 10 minutes at 400F.

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.

Seeded Sourdough with a Multigrain Soaker/ Bochenek Najezony Nasionami i Ziarnami

Submitting toYeastspotting.

Soaker:/Namaczanka:

76 g cracked barley/ lamanych ziaren jeczmienia

50g whole barley flour/maki jeczmiennej razowej

102 whole buckwheat flour/maki gryczanej razowej

116 g sunflower seeds/ziaren slonecznika

88 g flax seeds/siemienia lnianego brazowego

500g hot water/wrzatku

Mix the ingredients of the soaker. Cover and let sit for 8-12 hours.

Final dough:/ Ciasto chlebowe:

320 g rye sourdough starter (mature, 100% hydration)/zakwasu zytniego

263 g water/wody

600g whole wheat flour/maki pszennej razowej

20 g salt/soli

Cover and ferment for 3 hours and 30 minutes, with folds after 90 minutes and 180 minutes. Preshape into ball and let rest, covered, for 15 minutes. Shape the boule, put it into proofing basket, cover and proof for 45 minutes at room temperature. Refrigerate overnight for retarding./
Przykryc ciasto i odstawic na 3 i pol godziny do fermentacji. Rozciagnac i zlozyc ciasto po 90  i 180 minutach. Uformowac kule z ciasta i odstawic na kwadrans, Uformowac bochenek, wlozyc do kosza, przykryl i zostawic w kuchni na 45 minut. Wlozyc do lodowki na noc.

In the morning, remove the dough from the refrigerator.Preheat the oven, with baking stone, to 500F. Bake with steam for 15 minutes./
Rano wyciagnac chleb z lodowki. Rozgrzac piekarnik z kamieniem do 250C. Piec w tej temperaturze z para przez 15 minut.

Then reduce the temperature to 450F and bake for another 25 minutes or so without steam. Then turn off the oven and leave the loaf in for another 10 minutes, with the door ajar./
Obnizyc temperature do 230C i piec przez 25 minut. Wylaczyc piekarnik, uchylic drzwiczki i zostawic chleb na 10 minut.

Flax Seed Miche For Weekend/ Weekendowy Bochenek z Siemieniem Lnianym

Refresh your starter on Friday evening. Reserve Saturday evening for kneading. Bake and enjoy on Sunday morning.

Nazwalam ten bochenek weekendowym-bo zakwas odswiezylam w piatek wieczorem, ciasto zagniatalam w sobote po poludniu, a chleb pieklam w niedzielny poranek

Saturday morning:/Sobotni poranek:
Whole Rye Sourdough Starter:/ Zytni zaczyn zakwasowy:

226  rye flour (stone ground)/maki zytniej razowej

239 g water/wody

101 g whole rye sourdough (refreshed overnight)/zakwasu zytniego razowego (dokarmionegow piatek i dojrzewajacego przez noc)

Fermentation:6 hours./Fermentacja: 6 godzin

Soaker:/Namaczanka

250 g flax seeds/siemienia lnianego

250 g boiling water/wrzatku

Let cool and refrigerate for 6-24 hours./Zalac siemie wrzatkiem, zostawic do ostygniecia. Przechowywac w lodowcw przez 6-24 godzin.

Saturday evening/Sobotnie popoludnie:

Final dough:/Ciasto :

all of the sourdough starter/caly zaczyn

all of the soaker/cala namaczanka

672 g  whole wheat flour/maki pszennej razowej

318 g white whole wheat flour/"bialej" maki pszennej razowej (delikatniejsza od przecietnej razowej)

500 g water/wody

Mix and autolyse for 45 minutes./Wymieszac i odstawic na 45 minut.

 Add 14 g salt and set aside for 45 minutes. Knead 3 times every 60 minutes. Ferment for 4 hours. Shape the loaf. Proof it seam- side up for 2 hours at room temperature. Then refrigerate overnight. /
odac 14 g soli, wgniesc ja w ciasto i odstawic na 45 minut. Odstawic do fermentacji na 4 godziny. Co 1 godzine ciasto krotko zagniatac. Uformowac bochenek, ulozyc go w koszu i zostawic w kuchni do wyrosniecia na 2 godziny. Szczelnie okryc i wstawic na noc do lodowki

Sunday morning/Niedzielny poranek
Remove the boule from the refrigerator and preheat your oven with a baking stone and steam pan to 500F. Place the boule on the baker's peel and score it.

Boule just taken from the fridge. Very nice proofing./ Chleb ladnie podrosl w lodowce.

 Rano wyjac ciasto z lodowki i rozgrzac piekarnik z kamieniem do maksymalnej temperatury. Na spodzie piekarnika uniescic foremke z 1 szklanka wody do wytworzenia sie pary. Bochenek mozna naciac.

Scoring./Naciecia przed wlozeniem do piekarnika.

Bake:/Pieczenie:
for 20 minutes at 490 F and 450 F/po 20 minut w 240 i 225 stopniach C,
for 15 minutes at 400 F/kwadrans w 200C.

All Soaker Bread/ Chleb z namaczanki z ziarnami

The loaves go to yeastspotting at Wild Yeast Blog. 

In the evening:
Rye sourdough:
132 g stone ground rye flour
132 g  hot water
44 g  rye sourdough starter (mature)
Cover the bowl with the sourdough  and let stand in the kitchen for 12-14 hours.
Flaxseed  and  flour soaker:
101 g whole  flax seeds
544 g stone ground rye flour
544 whole wheat flour
881 g  very warm water
Mix the ingredients above using wooden or plastic spoon, let cool, mix once more with your hand .  Let sit in cool place overnight.

Wieczorem:
przygotowalam  zaczyn zakwasowy:
132 g maki zytniej razowej 
132 g wody
44 g zakwasu (odswiezonego 6 godzin wczesniej,100 % hydracji)
oraz namoczylam cala maka do przygotowania ciasta:
544 g maki zytniej razowej-grubo mielonej
544 g maki pszennej razowej
881 g bardzo cieplej wody
Wymieszalam make z woda przy pomocy drewnianej lyzki. Po ostygnieciu wymieszalam ciasto dlonia . Przykrylam namaczanke folia i scierka. Zostawilam na noc w zimnej kuchni.


In the morning:
Mix the final dough's ingredients:
all of the sourdough
all of the soaker
Set aside for 20 minutes and add:
26g  salt. Knead. Set aside for 30 minutes and knead again. Repeat kneading after another half an hour. Cover th bowl with the dough to prevent drying. Ferment for 4 h in the kitchen and 1 h in the fridge.
Let stand for 5 hour and shape 2 loaves (tight boule or oval). Proof in the baskets for 5 hours.

Rano:
wymieszalam namaczanke z zaczynem. Odstawilam na 20 minut i dodalam 26 g soli. Zagniotlam ciasto  i odstawilam na pol godziny. Powtorzylam zagniatanie 2 razy w przeciagu 60 minut. Przykrylam miske z ciastem i zostawilam do fermentacji na 5 godzin (ostatnia godzina w lodowce). Uformowalam bochenki i zostawilam je do wyrosniecia na kolejne 5 godzin.


In the evening:
Preheat  your oven with a baking stone to 500ºF. Steam the oven wit 1 cup water.
Moisten the loaves and gently press sesame seeds on top.
Bake:

• for 15 minutes at 485ºF 
• for 15 minutes at 460ºF 
• for 15-20 at 400ºF 

Wieczorem:

Rozgrzalam piekarnik z kamieniem do makymalnej temperatury 250ºC. Do srodka wlozylam forme ze szklanka zimnej wody, ktora wytworzy pare. 

•  15 minut -240ºC
•  15 minut - 235-240ºC
• 15-20 min. -200ºC 

Whole Spelt & Wheat Baguettes with Flax Seeds/ Orkiszowe bagietki

The baguettes go  to yeastspotting at Wild Yeast Blog.

First day: 8PM

• Blanched seeds:

100 g organic  brown flax seeds
114 g hot water

Let cool and refrigerate overnight.

• Altus

192 g old bread

365 g hot water

Let soak overnight.

• Sourdough

2 TBS  whole wheat starter from the fridge

100g water

100g dark rye flour

Next day:8AM

556 g altus (mashed)

210 g sourdough (all minus 1TBS)

300g water

505g whole spelt flour
300g whole wheat flour
214 g blanched seeds
Mix and knead the dough. Set aside for 45 minutes. Then add:

18 g salt.
Knead and set aside for 45 minutes. Knead and let ferment for 3h . Put into refrigerator for 6 hours.

Shape the baguettes and score them using scissors. Preheat the oven to 500F with baking stone. Prepare 1/2 cup hot water for steaming. Bake for 15 minutes at 485F and 10 minutes at 450F. Enjoy!

8 wieczorem:
Namaczanka:
100 g siemienia lnianego+114 g goracej wody; ostudzic i wstawic na noc do lodowki.

Altus:

192 g starego chleba+ 365 g wody; namoczyc przez noc.

Zaczyn zakwasowy

100 g wody+100 g maki zytniej razowej+2 lyzki zakwasu pszennego prosto z lodowki

8 rano:

wszystkie skladniki przygotowane wieczorem

300 g wody

300 g maki pszennej razowej

505 g m. orkiszowej razowej

wymieszac, odstawic na 45 minut i dodac 18 g soli. Zagniesc odstawic na 45 minut i jeszcze raz zagniesc. Odstawic do fermentacji na 3 godziny. Wlozyc ciasto szczelnie owiniete do lodowki na 6 godzin. Formowac bagietki. Nagrzac piekarnik z kamieniem do maksymalnej temperatury. Przygotowac pol szklanki wrzatku do naparowania piekarnika.

Wlozyc bagietki, wlac wode do formy stojacej w piekarniku. Piec kwadrans w 240 st. C i 10 minut w 225 st.C.

Najlepsze - bo chrupiace- na poranne sniadanie.

Healthy Ciabatta Bread

Tree different  flours and seeds in one ciabatta. I didn't plan the ciabatta at first, but I fermented the dough too long (and probably added too much water). It was very sticky . Weather conditions wasn't helpful - extremely humid. In addition,  the flours I used- the white whole wheat and wholemeal - rye have really weak gluten.

Soaker:
101 g whole blue corn flour
489 g dark rye flour - stone ground
57 g raw sunflower seeds
77 g raw pumpkin seeds
103 g golden roasted flax seeds
506 g water
Knead until all the ingredients is fully incorporated, cover and put into refrigerator for at least 12 hours.

Sourdough:

200g white whole wheat flour

150 g water

1 tablespoon chef

Ferment for 10-12 hours.

Final dough:
223g flour
244 g water
21 g salt

Mix  the soaker, sourdough, flour and water. Leave it for 30 minutes. Add the salt and work it through the dough. Let ferment for 5 hours.
To form the ciabatta bread follow the instruction from there.

Let proof for two hour. Then preheat the oven with a baking stone to 500F.

Bake:

15 minutes with steam-500 F

15 minutes-450 F

10 minutes-400 F.

Rye with flax seeds

Starter:-12-14 h
210 g dark rye flour (stone ground)
60 g-rye sourdough
210g water

Soaker: 12-14 h
50 g golden flax seeds
200 g boiling water
150 g dark rye flour (stone ground)

Final dough
470 g starter
200 g soaker
740g water
740 g  dark rye flour (stone ground)
23 g salt

Mix all  ingredients (except the salt) and autolyze the dough for 30 minutes. Add the salt, mix an let ferment for an hour. Put the dough into loaf pan and let it rise for 6 hours.
Baking: 500 F-15 minutes, 450 F-110 minutes, 400 F (without pans) 10-15 minutes.

Mixed - Flours Loaves by Anulka/ Mieszane bochenki Anulki

I have decide to write my blog in English to improve my writing skills and submit my posts to  Yeast Spotting. 

Soaker: /Namaczanka:
219 g whole wheat flour/maki pszennej razowej
200 g  boiling water/goracej wody
53 g golden roasted flax seeds/ siemienia lnianego
6 g salt/soli

Sourdough:/Zakwas:

130 g dark rye flour/maki zytniej razowej

122 g whole wheat flour/maki pszennej razowej

123 g organic spelt  flour (whole grain)/maki orkiszowej razowej

250 g  water/wody

35 g  mature sourdough  starter (wheat)*/zytniego zakwasu

45 g mature sourdough  starter (rye)*/pszennego zakwasu
*My  both sourdough starters are whole grain.

Mix all ingredients for the soaker and sourdough it for 10 hours at room temperature.


Final dough :/Ciasto wlasciwe:
424 g dark rye flour/maki zytniej
340 g whole wheat flour/maki pszennej
509 g  organic spelt  flour (whole grain)/maki orkiszowej
900 g of water/wody
soudough/zaczyn zakwasowy
soaker/namaczanka
24 g of salt/soli

Disperse the soaker and sourdough in the water. Add the flours (without the salt), Knead by hand until it is thoroughly combined and all the flour is hydrated. Let the mixture sit for  30 minutes./ Rozpuscilam zakwas i namaczanke w wodzie i dodalam make. Zagniotlam ciasto i odstawilam je na 30 minut.

Add the salt and knead the dough until all of the salt is incorporated.Cover the mixing bowl with plastic bag and let  the dough rest for 60 minutes./Dodalam sol, zagniotlam ciasto w misce i znowu odstawilam - na 1 godzine.
Knead again and divide the dough into two equal pieces. Ferment the dough for 3 hours./ Zagniotlam ciasto i zostawilam na 3 godziny fermentacji.
Preheat oven (with a baking  stone) to 500 F./Rozgrzalam piekarnik z kamieniem do 500 F.
Place the shaped loaves in oiled loaf pans (2-3) and cover with damp cloth. Score the loaves and put them in the oven./ Uformowalam bochenki, ulozylam je w foremkach i przykrylam scierka.
 Bake  for 10 minutes , then  turn down the temperature in the oven to 450 F. Bake for another 10 minutes, remove  loaves from the pans and place them on the stone. Bake for 15-20 minutes. Remove the loaves from the oven and let them cool completely on a wire rack before cutting into./ Pieklam 10 minut w 500 F i tyle samo czasu w 450 F. Wyjelam chleby z foremek i ulozylam na kamienu. Pieklam jeszcze 15-20 minut (jeden z bochenkow byl wiekszy od pozostalych).



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