Sourdough Rye with Double Chocolate Stout

Neither me nor my husband like drinking beer. If we have any at home it always ends in a meat stew and even more often in my bread. Few days ago I bought four cans of  Young's Double Chocolate Stout. I tastes like dark chocolate and it was very hard for us to finish a can.  So the second can went to the bread dough and it fits there perfectly. I enjoy beer in cheese also. In the photo you can see Cahill's Vintage Irish Cheddar with Porter. The cheese is slightly bitter, but its bitterness disappears when the cheese is melted. I prefer eating  any cheddar this way.

So let's get back to the bread.

I started as usual from preparing a lot of sourdough starter. So I mixed:

350 g hot water

350 g whole wheat .

I let the mixture to cool and then I added 2 tablespoons of the whole wheat sourdough (the amount I keep in   the refrigerator all the time). 

I also soaked:

174 g prunes

48 g dates

in 440 g beer (1can=440 ml).

Twelve hours later I combined:

all of the sourdough starter (minus two tablespoons),

537 g water.

In a large mixing bowl I combined:

1008 g stone ground rye flour

21 g salt

dried fruit and beer.

Then I added the dissolved starter and mixed the dough very carefully. I covered the bowl and I left it in the kitchen for almost 9 hours. 

I packed the dough into two loaf pans lined with parchment paper and topped generously with black sesame seeds. I let the proof for 2 hours and 45 minutes.

Baking:

for 20 minutes at 490F

for 20 minutes at 460F

for 20 minutes at 400F (pans and paper removed, directly on the baking stone).

I submit Sourdough Rye with Double Chocolate Stout to  Yeastspotting.

Submitted to Yeastspotting.

New Year Sourdough Loaves

 HAPPY NEW YEAR!

I submit the New Year Loaves to Yeastspotting.


Soaker:
385 g sprouted kamut
140 g dried prunes, chopped
241 g stone ground rye flour
806 g hot water
Cover and let sit for 10-12 hours.

Sourdough Starter:
345 g whole wheat flour
346 g  warm water
1 tablespoon whole wheat sourdough + 2 tablespoons water
Knead the dough from the wheat flour and water. Dissolve the sourdough in water and add it to the dough. Knead, cover and let ferment for 10-12 hours.

Dough:
all of the soaker
all of the sourdough starter
464 g stone ground rye flour
25 g salt

In a large mixing bowl combine the ingredients listed below, cover and let ferment at room temperature for 12 hours.
Put the dough into two loaf pans lined with parchment paper. Let proof for 2 hours.
Bake:
for 15 minutes at 490 F and for 15 minutes at 470 F; remove the loaves from the pans and parchment paper. Then bake for 20 minutes at 440F.
Turn off the oven, leave the loaves inside the oven, leaving the door ajar.

Slice after 24 hours.

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.

Sourdough with Pumpkin Pie Spice Mix

Submitting toYeastspotting.

Loaves  with dried prunes and figs

Hot Soaker:
300 g hot water
300 g stone ground rye flour
20 g pumpkin  pie spice mix

Mix the ingredients, cover and set aside at room temperature for at least 8 hours.

Dough:
700 g whole wheat flour
400 g water
200 g  rye sourdough starter
Combine the ingredients and set aside for 2 hours. Stretch and fold the dough after 1st and 2nd hour. Set aside for 30 minutes. Then add :
20 g salt
and soaker.
Knead the dough and let ferment for 1 h 30 minutes. Divide the dough, pre-shape and let rest for 15 minutes. Shape the loaves, put into the proofing baskets, cover. Refrigerate for overnight retarding (up to 12 hours).
In the morning remove the loaves from the refrigerator. Preheat your oven to 500F.
Bake with steam for 16 minutes. Then reduce the temperature in the oven to 460 F and bake for 20 minutes.  Turn the oven off and leave breads for 10 minutes. Then remove the breads from the oven and let cool before slicing.

Black Swan Bread

To the mostly rye dough I have added  a lot of black ingredients and  named the loaf BLACK SWAN. I have asked my talented husband to draw a swan to stencil the bread.

Recipe:

300 g bubbling whole wheat sourdough
300g dark beer
300 g  rye flour, dark, stone ground
Let ferment for 3 hours.
Then add:
506 g water
100g whole buckwheat flour
2 tablespoons poppy seeds
2 tablespoons black caraway
2 tablespoons black sesame
2 tablespoons chia seeds
562 g stone ground rye flour
Mix the ingredients and set aside for 40 minutes. Then add:
180 g dried prunes
20.8 g  grey coarse salt
Let ferment for 3 hours. Preshape the loaf and set aside for 15 minutes. Shape the loaf and  put it into a proofing basket. Let proof for 6 hours at room temperature. Preheat your oven to 500F. Bake with steam for 15 minutes. Reduce the temperature to 470F and bake for 30 minutes.

Submitting toYeastspotting

"Welcome Home "Miche/ Chleb "Witamy w Domu"

Submitting toYeastspotting.

Final dough:/ Ciasto:
474 g whole wheat sourdough/ zakwasu z maki pszennej razowej
973 g whole wheat flour/m.pszennej razowej
654 g water/wody
Soaker:/Namaczanka:
102g dark rye flour/m.zytniej razowej
100 g hot water/goracej wody
200 g dried prunes, halved/ suszonych sliwek
27 grey salt/ soli

In a large mixing bowl combine all of the  ingredients (apart the soaker). Autolyse 30 to 45 minutes. In the meantime prepare the soaker. Mix in the soaker and knead the dough for a few minutes. Set aside for 30 minutes and knead intensively for a minute or so. Let rest for 30 minutes and knead again.Knead two times in the second hour of proofing at 30 minutes intervsals. Let rest for 1 hour./
W duzej misce wymieszac i zagniesc skladniki ciasta bez namaczanki. Odstawic na 30-45 minut. Dodac namaczanke i wgniesc ja w ciasto. Odstawic ciasto na 30 minut, zagniatac krotko, ale intensywnie. Zagniatac jeszcze 3 razy co 30 minut. Potem odstawic na 1 godzine.

Pre-shape, rest for 15 - 20 minutes, and shape.
Proof for 45 minutes.
Place the shaped dough in the fridge for a minimum of  8 -12 hours.

Bake with steam at 490 for the first 15 minutes, then reduce the heat to 470C and bake for a further 20 minutes. Turn the oven off. Let sit the miche for 10 minutes in there with the door ajar./
Uformowac z ciasta kule, odstawic na 15-20 minut i uformowac okragly bochenek. Wlozyc do kosza i zostawic do wyrosniecia na 45 minut. Szczelnie owinac bochenek i wstawic do lodowki na 8-10 godzin. Wyjac chleb z lodowki i rozgrzac piekarnik z kamieniem do 250 stopni C.
Piec z para w 245 C przez 20 minut. Przez kolejne 20 minut w 230C. Wylaczyc piekarnik, uchylic drzwiczki piekarnika i zostawic w nim chleb na 10 minut.

Miche with Prunes/ Bochen z suszonymi sliwkami

Large Miche with  very soft, lightly sweet crumb and with perfect crust.
I submitted  it to yeastspotting.

 Miekki, lekko slodkawy od sliwek bochenek z miekkim wnetrzem i chrupiaca skorka.
 I adapted the recipe from/na podstawie przepisu :anada`s blog

Leaven First Build (10-12 hours fermentation)/ Budowa zaczynu1 (fermentacja 10-12h)
135 g whole wheat sourdough starter, mature, 100% hydration/ zakwasu pszennego razowego, hydracja 100 procent
135 g whole wheat flour/maki pszennej razowej
80 g water/wody
 
Leaven Final Build (10-12 hours fermentation)/ Zaczyn 2 (fermentacja 10-12 h)
leaven from above/caly zaczyn 1
350g whole wheat flour/maki pszennej razowej
210 g water/wody

Final Dough/ Ciasto chlebowe
all leaven from above/ caly zaczyn
1000g whole wheat flour/maki pszennej razowej
310g whole rye flour/maki zytniej razowej
1200 g water/wody
200 g dried prunes, soaked in boiling water then drained and chopped/suszonych sliwek, namoczonych, odcedzonych i pokrojonych

Autolyse for 40 minutes. Add 36 g salt and prunes and mix by hand for 15 minutes. Ferment the dough for 2 hours with 1 minute kneading every half and hour. Refrigerate the dough for 3 hours.
Preshape a large Boules, let rest for 15 minutes. Mould and place upside down in bannetons. Proof for 3-4 hours.
Pre-heat the oven to 500°F. Bake at 490°F for 20 minutes. Reduce to 450°F for further 30 minutes, then 400°F for a final 10 minutes.

Wymieszac wode, zakwas i maki. Odstawic na 40 minut. Dodac 36 g soli oraz sliwki. Wymieszac dokladnie przez kwadrans. Odstawic do fermentacji na 2 godziny. Co pol godziny krotko zagniatac w misce. Schowac do lodowki na 3 godziny. Uformowac z ciasta kule i odstawic na 15 minut. Uformowac bochenek i zostawic go w koszu na 2 godziny. Rozgrzac piekarnik do 250 st. C z kamieniem i szklanka wody w foremce do naparowania piekarnika.

Pieczenie:

245 C-20 minut

230 C-30 minut

200 C-10 minut.

Potted Rye Bread with Old Dough/Chleb ze starym ciastem w miejsce zaczynu zakwasowego

After Tuesday's breakfast I noticed that we have eaten almost all of St. Lucia Bread (delicious!) and it's time to bake another bread. I didn't have enough sourdough to use but I had my old dough from my previous baking. So I decided to substitute sourdough with it.
I baked the breads in my romertopf and oven pot.

Prunes and walnuts improve the taste of the bread ...

Poniewaz chleb na dzien Sw. Lucji zjedlismy niespodziewanie szybko, zdecydowalam sie na uzycie kawalka starego ciasta z poprzedniego przepisu . Ten kawalek ciasta mial zastapic zakwas. Wyszedl mi smaczny chleb o bogatym wnetrzu.

In the morning mix:
300 g old dough
628 g water
900 g whole rye flour
Set aside for 25 minutes.

Rano wymieszalam:
300 g starego ciasta
628 g wody
900 g maki zytniej razowej
i odstawilam ciasto na 25 minut.

Then add:
128 g dried prunes soaked in 100 ml of boiling water, drained
100 g roasted walnuts
19 g salt dissolved in 50 g water
Mix and let ferment for 4 hours. The dough will be very sticky.

Do ciasta dodalam:
128 g suszonych sliwek (namoczonych we wrzatku)
100 g prazonych orzechow laskowych
19 g soli rozpuszczonej w 50 g cieplej wody
Wymieszalam skladniki z ciastem, przykrylam miske i zostawilam na 4 godziny w kuchni

Shape two loaves and proof them in the baskets (lined with parchment paper)  for another 4 hours (including the time for preheating the oven with pots to 500 F).
Bake :
15 minutes in 480F
15 minutes in 460F
remove the lids,parchment paper  and bake for another 15 minutes in 440 F.

W koszykach wylozonych papierem do pieczenia umiescilam ciasto-bardzo lepkie i nieformowalne. Chleby wyrastaly 4 godziny. Na pol godziny przed koncem wyrastania rozgrzalam piekarnik do 250 st.  z owalnym romertopfem i malym okraglym garnkiem do pieczenia. Chleby umiescilam w naczyniach wraz z papierem do pieczenia. Przykrylam pokrywkami.  Pieklam po 15 minut w 245 st. C i 235 st. C. Usunelam pokrywki i papier do pieczenia i dopiekalam chleby w naczyniach przez kolejny kwadrans w 225 st.C.

but I'm not proud of these ugly loaves.

1-2-3 bread with dried prunes

Simple bread made for our Friend.

This bread recipe is based on Flo`s 1-2-3 sourdough bread formula that works

250 g dark rye sourdough (100% hydration)

500 g water (2 x sourdough starter in g)

750 g flour (3 x sourdough starter in g) -I used 380 g whole wheat flour and 370g  rye flour -stone ground

13 g salt (= 1.8-2 % of the amount of the flour)

10 dried prunes (soaked in boiling water for 10 minutes and drained)

Mix the sourdough, water and flour. Let to rest for 30 minutes. Add salt and  work it through the dough. Let  rest for 30 minutes and then add the dried prunes.  Ferment for 4 hours.

Remove the dough from the mixing bowl and let rest for 15 minutes. Shape the dough in long batard and place upside dough in a floured proofing basket.Proof for 2 hours. Then preheat the oven with baking stone to 500F.

Bake 15 minutes in 500 F and 40 minutes in 450 F.

The loaf goes to yeastspotting at Wild Yeast Blog.