48-hour Flat Sourdough Bread

I submit 48-hour Flat Sourdough Bread to Yeastspotting.

Sourdough Starter: We, 8PM
510 g water
10 g whole wheat sourdough starter
450 g whole wheat flour
let ferment for 12 hours.

Then add: Th, 8AM
611 g water
511 g whole wheat flour
Autolyse for 1 hour.

Then mix in: Th,9 AM
16 g salt
200 g chopped dried figs.
Refrigerate for 4 hours. Then give the dough a few stretches and folds. Refrigerate for another 4 hours.Then give the dough a few stretches and folds. Refrigerate overnight (Th, 9PM)
Remove the dough from refrigerator ( Fr,7AM) and let ferment at room temperature for 7 hours.
Mix in : ( Fr, 2PM)
225g stone ground rye flour.
Refrigerate the dough for another 3 hours.
Preheat your oven to 500F with a baking stone ( Fr,5PM)
Shape the flat bread on 16" pizza pan, lined with parchment paper. Top with 110 g pine nuts and brush with milk.
Bake for 15 minutes with stem on the baking stone, at a bottom level of the oven . Then remove the pan and bake for another 10 minutes, directly on a baking stone.
Ready at 6.15PM

Pull-Apart Loaf with Pine Nuts & Dried Fruits

I submit that very tasty loaf to Yeastspotting.


First, I refreshed my whole wheat sourdough culture:

1 tablespoon sourdough culture

200 g water

200 g whole wheat flour

50 g stone ground rye flour

I combined the ingredients and I let it ferment from 10 PM to 3 PM. It was cold in my kitchen at night so my sourdough was not as vigorous as I would like but I decided to make a new bread. I had no plans, I didn't care about baker's math. This is a very spontaneous loaf (like most of my breads). I just used the ingredients I had in my refrigerator and waited for the results.

Final dough:

450 g sourdough starter

707 g water

1015 g whole wheat flour

In a large mixing bowl I combined the starter, water and flour and left it for 30 minutes. Then I added:

25 g salt

125 g dry roasted pine nuts

I kneaded the dough and set aside for 45 minutes.

I stretched & folded and set it aside for 45 minutes.

I repeated S& F and set it aside for 45 minutes. Another S&F again and I let it rest for 30 minutes.

I divided the dough. I flattened the pieces and stuffed with :

140 g dried pears (chopped) -first piece

12 dried apples ring, second piece.

I shaped each piece of the dough into a roll. I sliced each roll. Then I arranged the slices one next to another, alternately: a slice with apples  next to a slice with pears and  until I used all slices.

I let it proof for 45 minutes and for 45 minutes to preheat my oven with two baking stones.

Baking:

490 F for 15 minutes, with steam

460F for 25 minutes.

Everyday Pine Nuts Loaves/ Chleby powszednie z orzeszkami piniowymi

Submitting toYeastspotting.

Sourdough starter-1/Zaczyn1
50 g whole wheat sourdough starter/zakwasu pszennego razowego
150 g whole wheat flour/maki pszennej razowej
150 g water/wody
Let ferment for 6-8 hours./Fermentacja: 6-8 godzin.

Sourdough starter-2/ Zaczyn drugi
350 g whole wheat sourdough starter/caly zaczyn pierwszy
350 g whole wheat flour/maki pszennej razowej
210 g water/wody
Let ferment overnight./Fermentacja: noc.

Pine nuts' soaker:/ Namaczanka z orzeszkow:
104 g pine nuts/orzeszkow
101 g boiling water/wrzatku
Let cool and refrigerate overnight. Drain./ Po namoczeniu zostawic do ostygniecia. Na noc umiescic w lodowce. Rano odsaczyc.

Final dough:/ Ciasto chlebowe:
1000g whole wheat flour/maki pszennej razowej
500g dark rye flour/maki zytniej razowej
1200 g water/wody
all of the pine nuts/orzeszki
Autolyse for 40 minutes. Then add 35 g salt and pine nuts. Knead  the dough tree times during the fermentation: for 2 minutes every 40 minutes. Let ferment for 4 hours.

Wymieszac zakwas, wode i maki -zostawic na 40 minut. Dodac sol i orzeszki. Odstawic ciasto do fermentacji na 4 godziny. Co godzine ciasto zagniatac przez 2 minuty.

Remove the dough from the mixing bowl .Divide into 3 pieces and let rest for 15 minutes. Shape. Proof for 4 hours. Preheat your oven to 500F with a baking stone and pan with one cup of water.

Wyciagnac ciasto na powierzchnie obsypana maka, podzielic na 3 czesci i zostawic na kwadrans. Ksztaltowac bochenki w dowolnym ksztalcie. Zostawic do wyrosniecia na 4 godziny. Na okolo 30 minut przed koncem okresu wyrastania rozgrzac piekarnik do maksymalnej temperatury-najlepiej z kamieniem oraz z foremka wypelniona szklanka wody -ustawiona na dnie piekarnika.

Bake:/Pieczenie

for 15 minutes at 480F/15 minut w 240 C
for 20 minutes at 450F./20 minut w 230 C.

Pine Nuts Rye Bread (with pâte fermentée) / Zytni z piniowymi orzeszkami

I fell in love with Gérard Rubaud starter (previous recipe). I could hardly wait to build it once again and use to bake rye bread. I am very satisfited with the result.

The loaves go  to yeastspotting at Wild Yeast Blog.

Sunday, 9 PM/Niedziela 21.00
First build/ 1 etap budowy zaczynu
6 g ripe stiff starter (any starter is fine, mine was whole wheat)/ dojrzalego zakwasu-moj byl pszenny
10 g water/ wody
2 g whole wheat flour-Stop&Shop/maki pszennej razowej
1 g whole spelt flour, stone ground-Bob's Red Mill-/maki orkiszowej razowej
1 g dark rye flour, stone ground-Hodgson Mill/ maki zytniej razowej
10 g white whole wheat flour- KA/maki bialej pszennej razowej

Monday, 7AM/Poniedzialek 7.00 -put the starter from the first build to the fridge for 24 h./Wlozylam zaczyn do pojemnika z pokrywka i schowalam do lodowki na 24 godziny.

Tuesday, 7 AM/Wtorek 7.00
Second build/2 etap
28 g starter from the first build/caly zaczyn z 1-go etapu
18 g water/wody
26 g whole wheat flour/maki pszennej razowej
3 g whole spelt flour/maki orkiszowej razowej
1 g dark rye flour/maki zytniej razowej

Tuesday, 2 PM/Wtorek 14.00
Third build-3 etap
74 g starter from the second build/caly zaczyn z 2-go etapu
56 g water/wody
88 g whole wheat flour/maki pszennej razowej
9 g whole spelt flour/maki orkiszowej razowej
3 g dark rye flour/maki zytniej razowej

Wtorek, 6 PM
Final dough
230 g starter - all from the 3rd build/caly zaczyn z 3-go etapu
165 g whole wheat flour/maki pszennej razowej
83 g whole spelt flour/maki orkiszowej razowej
672 g white whole wheat flour/bialej maki zytniej razowej
150 g pâte fermentée (photo below)

772 g water/wody
20 g salt/soli
100 g pine nuts

Cut up the starter into small pieces and dilute them with water. Let rest for 30 minutes.
Add salt and work it through the dough. Let rest for 30 minutes. Knead the dough lightly and let ferment for 3 hours. Soak pine nuts in boiling water for 3 h and drain.
 Flat the dough, spread the pine nuts and divide. Shape the loaves, put them in the proofing basket and cover with foil; then place the dough in the fridge for overnight retarding.

Rozpuscilam zaczyn w wodzie, dodalam make i zagniotlam ciasto; odstawilam na 30 minut. Nastepnie dodalam sol. Przykrylam miske i zostawilam ciasto na kolejne 30 minut. Po tym czasie lekko zagniotlam ciasto i ostawilam je na 3 godziny fermentacji . Orzechy piniowe zalalam wrzatkiem i zostawilam na 3 godziny. Odsaczone orzeszki rozlozylam na rozplaszczonym ciescie chlebowym, ktore podzielilam na pol.
Uformowalam bochenek, ulozylam go w koszu, szczelnie owinelam folia, zakrylam i wstawilam na noc do lodowki. Gdy okolo 10 rano sprawdzalam, jak wygladaja -zauwazylam, ze przez noc ladnie podrosly.

Wednesday 5.00 PM :/Sroda -17.00:
Remove the loaf from the fridge.
Pre-heat the oven to 500 F with the baking stone.
Prick the dough with a bamboo skewer. Prepare 1/2 cup of water for steaming.
Bake with steam at 480 F for 15 minutes and at 450 F for 30 minutes (the smaller- oval one only  for 20 minutes).

Wyjelam bochenek z lodowki i nastawilam piekarnik z kamieniem na 250 st.C.
Nakulam chleby i wstawilam do piekarnika wraz polowa szklanki wrzatku-dla wytworzenia pary.
Pieklam kwadrans w 240 st.C. Obnizylam temperature do 230 st. C i pieklam okragly chleb 30 minut, a mniejszy podluzny - tylko 20 minut.