Daylight Sourdough

Daylight Loaves was sent to Yeastspotting.

Soaker 1:

1100 g hot water

1350 g whole rye flour

23 g salt

Combine the flour and water and let cool for 1 hour.

Soaker 2:

287 g sunflower seeds

287 g hot water

Soak the seeds in hot water for 1 hour. Then drain and mix in 1 tablespoon sweet paprika powder.

Then combine the soakers in a large mixing bowl, cover and set aside for 4 hours.

Final dough:

soakers

500 g  mature rye sourdough starter (100% hydration)

Knead the dough and let ferment for 4 hours.

Shape the loaves, put into proofing baskets and refrigerate for overnight retarding.

In the morning, remove the loaves from the refrigerator and  preheat your oven with a baking stone to 500F. Load the loaves and bake for 20 minutes. Reduce the temperature to 460F and bake for another 15 minutes (smaller loaf) 

or 30 minutes (larger loaf).

Oat Sourdough Bread with Buttermilk and Dried Fruit

with dates

with unsulfured apricots

Sourdough Starter:
38 g whole wheat sourdough culture
373 g water
308 g whole wheat flour
Let ferment for 20 hours.

Oatmeal:
160 g steel cut oats (1 cup)
944 g water (4 cups)
In a medium-size pot, bring the water to boil and add the steel cut oats. Cover the pot with the lid and simmer the oats for 30 minutes. Let cool and refrigerate until you're ready to use it.

Final Dough:
Combine :
869 g oatmeal
540 g buttermilk
999 g stone ground rye flour
Let sit at room temperature for 45 minutes.
Then add:
all of the sourdough starter but 2 tablespoons
23 g salt.
Knead the dough, cover and let ferment for 9 hours 30 minutes. Put the dough in two loaf pans (lined with parchment paper) press dried fruit (dates /apricots) in the shaped loaves and proof for 2 hour and 15 minutes.

Before proofing

Fully proofed

Bake:
for 20 minutes at 490 F
for 30 minutes at 460 F
for 25 minutes at 400F.

Loaves was sent to Yeastspotting.

Wild Blueberry Sourdough Bread

I submit my Wild Berry Sourdough Bread to  Yeastspotting.

Sourdough Starter:
2 tablespoons rye sourdough culture
350 g water
300 g stone ground rye flour
Let ferment for 15-18 hours.

Final dough:
645 g rye sourdough starter
472 g water
80 g blueberry juice
115 g chia seeds
1000 g whole wheat flour
340 g  frozen wild blueberries, defrosted overnight

In a large bowl combine the ingredients and set aside for 1 hour.

Then add:

19 g salt dissolved in 100 g hot water
Knead the dough, cover the bowl and let ferment for 4 hours.

Shape a round loaf, put into a proofing basket and let proof in a refrigerator for 4 hours.

Baking:
at 490 F for 20 minutes
at 460 F for 35 minutes.

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.

Buttermilk Bread with Hazelnuts and Wattleseeds

I submit Buttermilk Bread with Hazelnuts and Wattleseeds to Yeastspotting.

Saturday 3:45 PM
I combined sourdough starter ingredients:
2 tablespoons rye sourdough
520 g water
520 g stone ground rye flour

Sunday 8:10 AM
 In a large mixing I combined:
950 g sourdough starter
384 g water
500 g buttermilk (1 1/2 % milk fat)
8 g wattleseed (roasted & ground)
1000 g whole wheat flour
Then I soaked:
200 g raw hazelnuts in hot water.
At 8:50 AM I added:
20 g salt
drained hazelnuts
to the dough.
I mixed in the salt and hazelnuts, covered the dough and refrigerated it.
At 3:15 PM I removed the dough, preshaped the loaf  (the dough was not easy to handle) and I put it into a proofing basket (I had to repeat shaping in the proofing basket). Then I refrigerated it.
I turned on my oven at 5.15 PM. When the oven was hot (500F)I loaded the loaf.
I baked :
for 15 minutes at 490F
for 15 minutes at 470F
for 15 minutes at 450F
for 15 minutes at 400F.

wattleseed tastes similar to cocoa and combines very well with milk, buttermilk and fresh cheese like  goat's milk cheese-chevre.

Rye-Spelt Sourdough with Pistachios

Rye and Spelt flour make very tasty bread.

I submit the Rye-Spelt Sourdough with Pistachios to Yeastspotting.

Sourdough Starter:
250 g stone ground rye flour
300 g water
1 tablespoon rye sourdough
Let ferment for 16 hours.

Final dough:
863 g stone ground rye flour
1000 g hot water
Combine the flour and water. Let cool completely.
Then add:
all of the sourdough starter minus 1 Tbsp
380 g whole spelt flour
21 g salt
227 g roasted unsalted pistachios
Combine the ingredients, cover and ferment for 6 hours in warm place. Put into two loaf pans (lined with parchment paper) and proof for 3 hours.

Baking:
40 minutes at 470 F
30 minutes at 400 F, removed from pans and paper.
Let sit for 12 hours before cutting.

Piña Colada Sourdough Bread

I submit the Piña Colada Sourdough Bread to Yeastspotting. 

Sourdough Starter:
1 teaspoon whole wheat sourdough
150 g water
150 g whole wheat flour
Let ferment for 15-17 hours.

Coconut water:
100 g  unsweetened  grated coconut
700 g boiling water
Soak the coconut in water, overnight.

Final dough:

all of the sourdough
coconut water
1000 g whole wheat flour
 combine the ingredients. Autolyse for 30 minutes. Then add:
20 g salt
170 g dried baby pineapple, chopped .
 Knead the dough, seat aside for 15 minutes. Repeat kneading. Cover and let ferment in warm place for 4 hours.

After 1st kneading

Fermented dough

Shaping:

Baking:
for 35 minutes at 470F

Tricolor Sprouted Quinoa Bread

I'm not a fan quinoa and I really don't understand why it's so fashionable. It has no flavor (after careful rinsing), its smell is not appealing, it's very expensive but for sure it has good PR.
I thought I would look nice in my bread so I bought a bag of this Tricolor Quinoa sold by TJ's stores.
Anyway, bread is light, moist and extremely  tasty.

I submit the Tricolor Quinoa Bread to Yeastspotting.

Sprouted quinoa:
128 g raw tricolor quinoa

430 g water

I rinsed the quinoa under running water; then I soaked rinsed grains in the water. I left it in the kitchen. Three hours later I noticed  that the quinoa has sprouted. I drained the seeds, returned them to the bowl and put into my oven. Of course, the oven was cold; it is a safe place (dry and dark) and I always keep there fermenting sourdough or bread dough. I left the quinoa inside the oven for 12 hours. Then I refrigerated it until I was ready to use it. (It should be eaten in 1-2  days.)

Sourdough Starter:
250 g whole wheat flour
250 g water
50 g whole wheat sourdough
I mixed  the ingredients for the starter and let them  ferment overnight.

Final Dough:
I combined:
1000 g  hot water
1000 g stone ground rye flour
206 g pitted  pruned.
When it was cool enough to mix it with my hand  I added:
537 g whole wheat sourdough starter
350 g sprouted quinoa
25 g salt
 4 Meyer lemons, zest only
I combined the ingredients and let them ferment for 4 hours at room temperature. Then I put the dough into 2 loaf pans (lined with parchment paper) and let the loaves proof for 3 hours in the kitchen.

Before proofing

Proofed

 I baked the loaves : for 20 minutes at 500F, for 20 minutes at 460F and for 20 minutes at 450F.

Spelt Sourdough with Prunes

The loaf was a gift so I didn't use whole grain flour to bake it.  I also did not experimented with the recipe. I followed  the simple formula (123-easy-formula-sourdough-bread) by Flo Makanai.

I submit the spelt sourdough to Yeastspotting.

250 g rye sourdough starter (140 g water, 130 g stone ground rye flour, 20 g rye sourdough, fermented for 24 hours )
512 g water
750 g spelt flour
10 prunes, chopped
12 g salt
 I kneaded the dough, covered it and left it to ferment for 4 hours. The dough was wet,sticky and not easy to shape, so I put it into long loaf pan ( lined with parchment paper ) and proofed it in the refrigerator for 2 hours. I removed the proofed loaf and I preheated to 500 F.
I baked the loaf :
for 20 minutes at 500F, covered with a pan similar in size
for 20 minutes at 460 F, uncovered
then I removed it from the pan and baked for another 20 minutes at 450 F.

Hearty Spelt Sourdough

I have read about addictions at Exorphin Junkie about bread baking . This is not a kind of blog where you drop in to see photos and leave a comment like this: "What a lovely loaf/rolls/cake. I would love to eat that now". The author makes you think, his writing needs your attention and consideration.

Let's go back to the subject...The hearty spelt sourdough is a proof of my addiction. The dough and loaf spent almost 24 hour in my refrigerator, only because I started preparing the bread when we still had enough to feed us both for two days. But for me, our bread bin was almost empty and I was under the compulsion of refreshing my sourdough. I had to do it to have a peace of mind. After a few years of the regular bread baking, I can't imagine that I don't have my piece of bread at home.  I need my bread to feel safe and confident. I would feel ashamed if I had to go to a bakery and buy a loaf. Of course, only a few people know that I can bake bread and nobody would criticize me.  I should relax and enjoy my life.  But I can’t help myself.

Thanks God, sourdough is more patient than me; it can slow down and even calm me down.  Thanks to sourdough we could eat flavorful, crusty and warm bread for dinner. And there are no leftovers of the previous loaf in our bread bin.

I submit the hearty spelt sourdough to Yeastspotting.

300 g whole wheat sourdough
130 g stone ground rye sourdough
756 g water
708 g  whole spelt flour
300g stone ground rye flour
Mix the ingredients and set aside for 30 minutes.
Then add:
20 g salt
140 sunflower seeds
Knead the dough, cover tightly and refrigerate for 10-12 hours.

Cold-fermented dough

 Then shape a loaf (using buckwheat groats if available), cover and refrigerate for 8 hours.

Loaf after removing from the refrigerator

Remove the loaf for 2-3 hours before baking.
Bake :
at 500 F for 15 minutes,
at 470 F for 20 minutes,
at 450 F for 20 minutes.

Rye Sourdough Cubes

I submit the loaves  to Yeastspotting.

1100g rye flour, stone ground

140 g dried dark cherries

140 g dried apricots, chopped

982 g hot water

Combine the ingredients, cover and set aside for 12 hours.

Then add :

289 g whole wheat sourdough starter

26 g salt

86 g cooked wild rice

Combine the ingredients, cover and let ferment for 12 hours.

Divide the dough into four pieces. Shape 4 cubes and coat the with multigrain cereal (rye, barley, oats, wheat) and put into loaf pans. Proof at room temperature for 5 hours. Heat your oven to 500 F with a baking stone inside.

Proofed loaves

Bake for 20 minutes at 490-500F.
Remove the loaves from the pans and bake on the baking stone for another 20 minutes at 470F.

Millet Sourdough with Walnuts

I submit the loaves  to Yeastspotting.

200 g rye sourdough

200 g whole wheat sourdough

766 g water

300 g whole grain millet flour*

783 g whole wheat flour

Combine the ingredients and autolyse for 1 hour. Then mix in:

200 g chopped walnuts

23 g salt.

Knead the dough and set aside for 30 minutes. Knead again, cover and let ferment for 3-4 hours.

 Shape two loaves and let the proof for 2 hour.

Bake for 20 minutes at 490 F and for 20-30 minutes at 450F.

*millet makes the dough rise like crazy, but from my experience millet flour also makes crumb drier and crust    was though on the next day after baking; but I really liked the taste.