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.

Sour Rye Loaf wit Steel Cut Oats/ Zytnio-owsiany chleb na zakwasie

Submitting toYeastspotting.

Sourdough starter:
175 g active rye sourdough starter/zakwasu zytniego z maki pelnoziarnistej
510 g water/wody
200 g steel cut oats/cietych ziaren owsa
90 g whole wheat flour/maki pszennej razowej
410 g whole rye flour (stone ground)/maki zytniej pelnoziarnistej-gruby przemial

Mix starter with water. Mix in grains and flour./
Wymieszac zakwas z woda i dodac ziarna owsa.

Let the sponge stand at room temperature for 14-24 hours covered. It's supposed to over-proofed./
Odstawic do fermentacji na 14-24 godzin. To zalezy od temperatury otoczenia. Zaczyn ma byc bardzo dojrzaly i kwasno pachnacy.

Dough:/ Ciasto chlebowe:
180 g water/wody
18 g salt/soli
all of the sourdough starter/caly zaczyn z ziarnami
50 g whole wheat flour/maki pszennej razowej
320 g dark rye flour/maki zytniej razowej
5inch
Dissolve the salt in water, add  to sponge. Add flour and mix. Get the dough into a long loaf pan (13 inch, 5 inch, 3 inch deep) lined with parchment, and flatten its surface.Cover with a similar pan. Preheat your oven to 500F. Bake for 20 minutes, covered. Uncover and reduce the temperature to 450 F.  Bake for 15 minutes.  Remove the loaf pan and parchment. Bake at  400F for 10 minutes.

Rozpuscic sol w wodzie i wymieszac z zaczynem. Dodac make i wymieszac ciasto. Wylozyc forme  (33cm, 13cm,7cm glebokosci) papierem do pieczenia i wypwlnic ja ciastem w 90 procentach. Wyrownac wierzch mokra dlonia. Przykryc ciasto  keksowka o tych samych rozmiarach. Rozgrzac piekarnik z kamieniem do maksymalnej temperatury. Piec w niej chleb pod przykryciem przez 20 minut. Usunac dodatkowa keksowke i obnizyc temperature do 230C. Piec 15 minut. Wyjac chleb z keksowki, usunac papier i dopiekac na kamieniu w 200C przez 10 minut.

Adapted from:
http://sourdough.com/recipes/danish-rye-bread

Rye Sourdough with Beer & Oats/ Zytni z piwem i owsem

My lovely husband brought two bottles of Polish beer. He is not an average man who enjoys his time with pals watching games and drinking beer. He said that he was given the beer and  I could make the bread with it. 

So I did. In my opinion the best place for alcohol is in food. I also marinated and baked a leg of lamb with the second bottle of beer.You can see the recipe here./

Kilka dni temu moj maz zostal obdarowany dwoma butelkami polskiego piwa. Wes nie jest typowym facetem, ktory spedza wolny czas z kolegami przy piwie, ekscytujac sie jakim meczem. Wreczyl mi piwo i podsunal pomysl upieczenia z nim chleba. Z wielka przyjemnoscia przygotowalam ten chleb. Bardzo lubie piec i gotowac z alkoholem. Przy okazji zamarynowalam i upieklam w piwie kawalek jagnieciny. Przepis tu.

Submitted to yeastspotting. 

1st build of the  sourdough starter/ 1 faza budowania zaczynu
Wednesday 1:30PM-8PM/ sroda13:30-20:00
7.6 g mature whole rye sourdough  starter/ zakwasu zytniego razowego
11 g water/wody
9g whole rye flour (stone ground)/maki zytniej razowej (grubo mielonej)

Second  build/2 faza
Wednesday 7:30 PM- Thursday 10 AM/ sroda 7:30-czwartek 10:00
all of the starter from the first build/caly zaczyn z pierwszej fazy
90 g water/wody
90 g whole rye flour/maki zytniej razowej

Final build/ Faza trzecia
Thursday 9:30 AM-2:30 PM/czwartek 9:30-14:30
all of the starter from the previous build/ caly zaczyn z fazy drugiej
245 g water/wody
245 g whole rye flour/maki zytniej razowej

Soaker: Thursday 9:30-2:30/Namaczanka czwartek 9:30-14:30
500 g beer/piwa
475 g whole rye flour/maki zytniej razowej
162 g steel cut oats/ cietego ziarna owsa

Final dough:/Ciasto chlebowe
all of the sourdough starter/caly zaczyn z 3 etapow
all of the soaker/namaczanka
119 whole wheat flour/maki pszennej razowej
19 g salt/soli
Combine the ingredients and let ferment for 10 minutes. Shape and score the loaf . Proof  it seem-side down for 1 hour.
Preheat your oven with a baking stone and steam pan to 500F.Place the loaf in the oven and bake for 15 minutes . Then reduce the temperature to 450 ºF and bake for 30 minutes.
Internal temperature of the baked loaf was180F.

Wymieszac skladniki ciasta i odstaw je na 10 minut. Uksztaltuj bochenek, natnij go i odstaw do wyrosniecia na godzine (ulozony na lopacie wylozonej papierem do pieczenia). Nagrza cpiekarnik z kamieniem, foremka wypelniona szklanka wody do 250 st.C. Piec 15 minut w tej temperaturze. Obnizyc ja do 230 st.C i piec chleb przez 30 minut.