Rye Sourdough Boule with Sprouted Wheat

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Sourdough Starter:

100 g  rye sourdough starter

306 g water

305 g rye flour (dark, stone ground)

Let ferment for 7 hours.

The combine the sourdough starter and 666 g sprouted wheat*. Let ferment for 5 hours.

*To make sprouted wheat kernels: (instructions from Peter Reinhart's Whole Grain Bread)

• rinse 2 cups (360 g) of berries (whole grain hard red spring wheat) to eliminate stones or dirt
• place grains in a covered container and cover with 4 cups (890g) of water (filtered or spring) at room temperature
• soak for 12-24 hours
• drain the grains
• rinse the soaked grains
• return them to the container, cover, and let sprout at room temperature
• little tails should show within 3-6 hours
• if not, rinse and drain again and wait for the sprouts to show
• refrigerate the sprouted grains until you are ready to use them in final dough.

Final dough:
sourdough starter and wheat
1000g stone ground rye flour
540 g water
170 g dried apricots
23 g salt
Combine the ingredients. Set aside for 1 hour. Shape a boule, put into basket and proof for 8 hours.
Baking:
at 500F for 20 minutes, with steam
at 450F for 20 minutes
at 400F for 20 minutes.
Let rest for 12-24 hours before slicing.

Sprouted Wheat Sourdough with Mango/Chleb ze Skielkowana Pszenica i Mango

The loaves look terrible because I didn't flour them and  my baskets correctly. The dough stuck to the basket and I had to repair the loaves before baking. It was like plastic surgery.

Bochenki na zdjeciu nie wygladaja zachecajaco. Nie zbyt dokladnie obsypalam koszyki maka i ciasto sie do nich przykleilo. Mialam klopoty z wyciagnieciem bochenkow, a potem musialm je naprawiac. Poczulam sie jak chirug plastyczny, ktory nie wiadomo dlaczego dyzuruje na pogotowiu.


To make sprouted wheat kernels: (instructions from Peter Reinhart's Whole Grain Bread)

• rinse 4 cups (720g) of  berries (whole grain hard red spring wheat) to eliminate  stones or dirt
• place grains in a covered container and cover with 8 cups (1780 g) of water (filtered or spring) at room temperature
• soak for 12-24 hours
• drain the grains
• rinse the soaked grains
• return them to the container, cover, and let sprout at room temperature
• little tails  should show within 3-6 hours
• if not, rinse and drain again and wait for the sprouts to shows
• refrigerate the sprouted grains until you are ready to use them in final dough

Kielkowanie ziaren pszenicy lub innych:

• 720 g ziarna  oplukac pod biezaca woda, aby usunac piasek, kamyczki lub inne ciala obce
• umiescic ziarna w pojemniku/naczyniu z pokrywka i zalac 1780 g wody -moze byc ostudzona woda przegotowana, zrodlana albo filtrowana
• zostawic ziarna na 12-24 godzin
• odsaczyc ziarna i  ponownie wyplukac 
• po uplywie 3-6 godzin powinny sie pojawic malutkie kielki
• jesli kielki sie nie pojawia nalezy jeszcze raz wyplukac ziarna i dac im wiecej czasu na kielkowanie
• skielkowane ziarna  nalezy przechowywac w lodowce

Recipe:

1. Process or grind the sprouted grains (1325 g) to as fine pulp as possible .
2. Combine the pulp with:1125g  sourdough (whole wheat 100% hydration, 3-stage build).Set aside for 1 hour.
3. Add 27 g salt and work it through the dough. Set aside for 1 hour. 
4. Add 127 g dried mango slices. Let sit for 15 minutes. 
5. Shape the loaves and put in the baskets (generously floured ) or loaf pans (lined with parchment paper).Refrigerate for 12 hours.
6. Preheat your oven to 500 F with a baking stone and a pan with 1 cup of water to stem the oven.
7. Bake for 30 minutes at 480 F. Turn the oven off and let sit the loaves inside for another 10 minutes.

Przepis:

1. Zmielic ziarna najlepiej w maszynce do mielenia. Ja w wyniku kielkowania uzyskalam 1325 g.
2. Polaczyc zmielone ziarna z 1125g zakwasu pszennego (100% hydracji, zbudowanego w 3 fazach). Odstawic na godzine.
3. Dodac 27 g soli i odstawic na kolejna godzine.
4. Dodac 127 g suszonych kawalkow mango. Odstawic na kwadrans.
5. Uformowac bochenki na dobrze obsypanej maka powierzchni. Ulozyc w koszykach, a jeszcze lepiej w keksowkach wylozonych papierem do pieczenia.
6. Piekarnik rozgrzac do maksymalnej temperatury. Najlepiej z kamieniem i szklanka wody dla wytworzenia sie pary.
7. Piec pol godziny w 240 stopniach, wylaczyc piekarnik i zostawic w nim chleby na 10 minut. Na ten czas usunac papier (i keksowki).

Night/Wieczorem

After retarding/Rano