Loaf with Pear and Cashews/ My tips about steaming oven

Soft bread full of my favorite flavors.

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340 g  rye sourdough starter (150 g whole rye flour+190 g water+ 1 tablespoon mother starter)

688 g water

662 g whole wheat flour

300 g stone ground rye flour

Combine the ingredients and autolyse for 45 minutes. Then add:

20 g salt

116 g cashews.

Knead the dough and set aside for 1 hour.

Then add :

300 g fresh pears, diced combined with 

200 g spelt flour

and work them through the dough. Let ferment for 1 hour in room temperature. The refrigerate the dough *overnight. In the morning preheat your oven and shape the boule.

Bake :

for 20 minutes at 490 F 

for 20 minutes at 450 F

and for 20 minutes at 400 F.

* I decided to refrigerate the dough because I wanted to bake without a baking pan. The dough at room temperature was too wet and weak to shape a loaf. When cold it was easier to shape it. I always put my bread to the  previously steamed oven to achieve a  good oven spring  of my loaves.

How I stem my oven:

I tried many ways of producing heavy stem in my oven. But all of them was not safe. Spraying the water resulted with  two explosions of  the bulb. I have burnt my hands a few time pouring hot water into a pan inside the  preheated oven.

At the bottom of the oven I put the pan and pour 4 cups of tap water. Then I turn the oven on and let it heat to 500F. During the preheating the water slowly evaporates  and turns into  steam. Then I put a loaf into the oven and I let the stem work. I usually don't reduce the temperature of the oven for the first 20 minutes of baking . I believe it is a key factor to get good oven spring and a  beautifully shaped loaf.  

Milk Sourdough with Dried Pears for Easter/ Mleczny Chleb z Gruszkami

Happy Easter Everyone!/ Wesolego Alleluja!

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Sourdough Starter:/Zaczyn:
114 g mature whole wheat sourdough/ dojrzalego zakwasu z maki pszennej pelnoziarnistej
200 g whole wheat flour/maki pszennej pelnoziarnistej
200 g milk/mleka

Final Dough:
all of the starter/caly zaczyn
294 g milk/mleka
20 g water/wody
510 whole wheat flourmakipszennej razowej

Combine the ingredients and autolyse for 1 hour. Then mix in:
15 g  coarse grey sea salt
164 g dried pears, sliced
Knead the dough for 15 minutes and let sit for 30 minutes. Stretch and fold the dough . Set aside for 20 minutes. Stretch and fold again. Set aside for 20 minutes. Repeat the "stretch and fold" process. More about that technique: here.
Let proof for 3 hours. Remove the though from the mixing bowl and divide in 3 parts. Roll every part into long log. Shape a spiral loaf. Let proof for 3 hors.
Baking:
for15 minutes at 480F with steam
for 15 minutes at 450 F.

Wymieszac wyzej wymienione skladniki i odstawic na 1godzine. Nastepnie dodac:

15 g soli

164 g suszonych gruszek

Zagniatac ciasto przez 15 minut. Odstawic na 30 minut-rozciagnac i zlozyc. Odstawic na 20 minut-rozciagnac i zlozyc. Odstawic na 20 minut-rozciagnac i zlozyc ciasto (video instrukcja). Odstawic do wyrosniecia na 3 godziny.

Podzielic ciasto na 3 czesci i uformowac walki. Walki zwinac w spirale. Przykryc i zostawic do wyrosniecia na 3 godziny.

Pieczenie :

po 15 minut w 240( z para) i 230 stopniach C.

Sourdough with Rye Soaker Walnuts and Pear

Sourdough Starter:/ Zaczyn:
600 g dark rye flour/m.zytniej razowej
500g water/wody
130 g rye starter/zytniego zakwasu
Let ferment for 14-16 hours./ Fermentacja 14-16 godzin.

Rye Soaker:/Namaczanka:
426 g dark rye flour/m.zytniej razowej
426 g  boiling water/goracej wody

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Cover the flour with water. Let cool. Form a large dough ball.Cover.Set aside for 14-16 hours./ Zalac make rzatkiem, wymieszac i pozostawwic do  ostygniecia. Uformowac w  kule  i zostawic pod przykryciem na 14-16 godzin.

Final Dough:/ Ciasto chlebowe:
580 g water/wody
all of the starter/zaczyn
all of the soaker/namaczanka
900 g whole wheat flour/maki pszennej razowej

36 g salt/soli

Dissolve the starter in water. Add  the pieces of the soaker. Mix in the flour. Set aside for 30 minutes. Add salt and work it through the dough. Let ferment for 3 hours.
Rozpuscic zaczyn w wodzie. Dodac kawalki namaczanki. Zmieszac z maka. Odstawic na 30 minut. Dodac sol. Odstawic do fermentacji na 3 godziny.

Then mix in:/Nastepnie dodac:

240 g  g walnuts, chopped/orzechy wloskie

300 g fresh pear, sliced thinly like almonds/gruszke starta na tarce (grube oczka)

Let the dough rest in the bowl for half an hour. Shape the loaf (or 2-3 loaves) and put in basket. Proof in refrigerator for 3-4 hours.

Bake:

for 15 minutes at 500F

for 20 minutes at 480F

for 20 minutes at 450F.

Ciasto z dodatkami odstawic na pol godziny. Uformowac bochenek lub kilka. Mozna je umiescic w koszach lub keksowkach. Na czas wyrastania wlozyc do lodowki na 3-4 godziny. Mozna tez skrocic czas wyrastania: uformowane bochenki zostawic w kuchni i wlaczyc piekarnik.

Pieczenie:

15 minut w 250 C

20 minut w 240 C

20 minut w 230 C.