Pumpkin-seed sourdough bread/ Chlebki z pestkami dyni

Pumpkins  are vegetables which I love and hate at the same time. I love their shapes and seeds  but I can't stand the smell and taste of  the  pulp on their insides . So I decided to create my own pumpkins from  the bread dough.

Here they are. Not perfect, but tasty.

The loaves go to yeastspotting at Wild Yeast Blog.

First mix:/Wymieszalam:
300 g  whole-wheat sourdough/ zakwasu z maki pszennej razowej
600 g water/wody
500 g whole wheat flour/maki pszennej razowej
400 g whole rye flour/ maki zytniej razowej

Second mix - 45 minutes later:/ Po 45 minutach dodalam 150 g uprazonych pestek slonecznika.
Add 150 g roasted pumpkin seeds to the dough.

Third mix - 45 minutes later:/ Po kolejnych 45 minutach wymieszalam:
Mix:
220 g shredded carrot/drobno startej marchewki
21 g salt/soli
100 g whole wheat flour/maki pszennej razowej
and knead them through the dough./i zagniotlam ciasto
Repeat kneading twice  at intervals of half an hour./ Powtorzylam zagniatanie jeszcze dwa razy, co pol godziny.

Ferment the dough for 4-6 hours.
Divide the dough into four pieces.
Shape the  boules and slash starting at the bottom and up to the top, to make "pumpkin lines". Then shape steams.
Place the boules on the peel (covered with parchment paper) let them proof  for two hours. In  the meantime preheat the oven  with the baking stone 500 F. Bake:
475 F with steam for 10 minutes
450 F-15 minutes
400 F - 10 minutes./
Ciasto fermentowalo przez 6 godzin. Podzielilam je na 4 czesci i uformowalam okragle bochenki. Uformowalam palcami ogonek, a nozykiem nacielam chlebki-tak by upodobnily sie do dyni. Chlebki ulozylam na lopacie przykrytej papierem do pieczenia. Rosly 2 godziny. Przed uplynieciem czasu rosniecia rozgrzalam piekarnik z kamieniem i blaszka na wode do naparowania piekarnika do 250 st. C.
Pieklam:
10 minut w 240 st C
15 minut w 230 st. C
10 minut w 200 st. C

Inspiration-http://www.thefreshloaf.com/node/20016/pumpkin-breads-canadian-thanksgiving.

Z

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.

Roggendinkelbrot with seeds

Recipe from:   roggendinkelbrot-3stage-detmolder-process

1ST DAY:


Refreshing the sourdough-3pm
16g Dark Rye Flour
24g Water
8g Sourdough Starter (100% hydration whole-rye)



Basic Sourdough-8pm
100g Dark Rye Flour
78g Water
all refreshed sourdough

NEXT DAY:

Full Sourdough-1.30pm
270g  Dark Rye Flour
270g Water
all basic sour

Soaker:
50g sunflower seeds
50g pumpkin seeds, roasted
408 g water

Final Dough 4.30pm
514g Dark Rye Flour
100g Whole Spelt Flour
18g Kosher Salt
full sourdough
soaker


Mix the ingredients listed above and let  ferment for 90 minutes.
Divide dough into two  pieces.Form the loaves, dusting lightly with rye flour to prevent sticking. Place in baskets  and  proof covered for 1 hour.  Then preheat oven to 500 F with baking stone. Place loaves on baking stone, add 1 cup hot water to steam pan and bake  for 10 minutes.Then turn oven down to 410 F and bake for another 40 minutes .

Dark bread with many seeds

These breads go to yeastspotting at Wild Yeast Blog.

Soaker:
30 g raw sunflower seeds
34 g raw pepitas (pumpkin seeds)
32 g poppy seeds
33 g white sesame seeds
120 g dark rye flour (stone ground)
120 g whole wheat flour
6 g salt
300 g hot water
Mix the ingredients for the soaker  and leave  it for 12 hours at room temperature.

Sponge:
100 g whole-wheat starter
204 g water
304 g whole-wheat flour

Mix the ingredient and let the sponge ferment for 12 hours in warm place.

Final dough:
800 g whole wheat flour
400 g dark rye flour
908 g water
20 g salt
soaker
sponge

Dissolve the sponge in 450 g of water and sponge in 458 g of water. Transfer them to mixing bowl. Add the flour and salt and mix by hand until it is thoroughly combined and all the flour is hydrated. Cover the bowl (I use plastic bag) and leave it for 30 minutes.Knead the dough in mixing bowl and leave it for 30 minutes. Knead again, cover  the dough and let it ferment for 3 hours.
Divide the dough and put it on floured countertop. Shape the loaves.
Option no.1 (what would I do if I baked these bread in loaf pan)
You can place the shaped loaves in oiled loaf pans (2-3) and cover with damp cloth. Score the loaves and put them in the oven preheated to 475 F.
Bake for 15 minutes and then turn down the temperature in the oven to 400 F and bake for 20 minutes more.
Option no.2 (For the first time I  baked in my Romertoph clay cooker)
 Soak  bottom of  clay cooker in warm water for 15 minutes. Drain cooker bottom of cooker  pat dry and grease. Put the loaf and  let stand  covered for an hour. Then soak top of cooker in water, drain, pat dry and grease.Place covered cooker in cold oven. Set oven tat 475 F. Bake for 30 minutes covered. Turn down the temperature in the oven to 400 F and bake for 10 minutes. Remove the bread from cooker and cool on wire rack.

Second loaf  I baked in the  oven safe pot with  an extra part from my round  pan.