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.

Sourdough Loaf for Scorpio

Submitting to Yeastspotting.

Soaker 1

200 g hard cider

150 g dried apricots, chopped

Soaker 2

150 g Marsala wine

150 g hazelnuts

Soak the dried fruit and nuts for 8 hours. Then drain. Save the wine and cider to add to the dough.

Dough 1

200 g whole wheat sourdough starter (100% hydration)

500 g whole wheat flour

150 g water

all of the saved cider

Knead the dough for 10 minutes or so. Let autolyse for 1 hour. Then add 11 g salt and work it through the dough. Let ferment for 2 hours at room temperature.


Dough 2

200 g whole wheat sourdough starter (100% hydration)

500 g whole wheat flour

200 g water

all of the saved wine

Knead the dough for 10 minutes or so. Let autolyse for 1 hour. Then add 11 g salt and work it through the dough. Let ferment for 2 hours at room temperature.


Roll out the dough 1 and arrange the soaked apricots.

Roll out the dough 2 and cover with it the rolled dough with apricots. Arrange the soaked nuts. 

Shape the loaf and let ferment at room temperature for 2 hours. Then preheat your oven with a baking stone to 500F.

Bake for 20 minutes with steam at 490 F and for another 20 minutes at 460 F.

"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.

Sinful Loaf

Submitting toYeastspotting

Sourdough Starter:
251 g water
251 g stone ground rye flour
1 tablespoon whole rye starter from the fridge
Let ferment for 8 hours in warm place.

480 g  rye sourdough starter
359 g  hard cider
104 g water
299 g whole wheat flour
461 g  stone ground rye flour
19 g salt salt
227 g blend of dried cherries, blueberries and strawberries

coarse oatmeal (enough for dusting the loaf)


 Combine the ingredients and knead the dough. Let ferment in the mixing bowl for23 hours.Shape into a  coat with coarse oatmeal. Let rise for 3 hours.Preheat your oven to 500F.