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).

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.

Mishmash Sourdough Rye

I submit the loaves to Yeastspotting.

420 g rye sourdough starter ( 10 g rye sourdough + 240 g water + 180 g stone ground rye flour, fermented for 18 h)
800 g water
150 g sunflower seeds
55 g poppy seeds, ground
1106 g stone ground rye flour
21 g salt
380 g doughnuts, ground  ( I used 4 baked-apple-doughnuts-recipe I had in my freezer, I defrosted them in the microwave)

I combined all of the ingredients in a large mixing bowl, covered it and let it ferment from 8AM to 3 PM.
Then I shaped two loaves and let them proof for 1 hour plus time for preheating my oven to 500 F.

Baking:
for 15 minutes at 480 F, with steam
for 30 minutes at 450F.

100% Whole Rye Sourdough Loaves with Sunflower and Caraway Seeds

Submitting toYeastspotting

Sourdough Starter:
145 g  rye  sourdough starter (120% hydration)
410 g stone ground rye flour
413 g water
Let ferment for 7-8 hours

Mash:
850 g stone ground rye flour
150 g sunflower seeds
15 g black caraway seeds
914 g hot water
Use a  potato masher to combine the hot ingredients. Let sit at room temperature for 8-12 hours.

Final Dough: 
all of the  rye sourdough starter

all of the mash

23g salt

Combine the ingredients in a large mixing bowl. Let ferment for 8 hours.

Line two loaf pans with parchment paper. Scoop the dough into the pans and preheat your oven to 500F.

Bake :

for 20 minutes at 490F, covered with similar pans (it helps the loaves to rise in the oven)

for 20 minutes at 460 F, uncovered

for 10 minutes at 400 F(without pans and without parchment pepper)
turn the oven off and leave the loaves inside for 5 minutes. 
Let sit for 24 hours before slicing.

Rye and Teff Loaf

Soaker:
134 g sunflower seeds
244 g hot water
Let cool and refrigerate for 7-12 hours.

Final dough:
all of the soaker
390 g whole rye sourdough
541 g water
750 g  rye flour (dark, stone ground)
200 g organic whole teff flour
94 g altus (  slice of old bread, soaked in hot water, mashed and drained)
Combine the ingredients and set aside for 1 hour. Add:
21 g salt and set aside for 2 hours.
Put the dough into your dutch oven. Top with white and black sesame seeds and multi grain cereal. Let proof for 2 hours.
Baking:
at 495F for 20 minutes, covered with a  lid
at 470F for 30 minutes, without lid.

Submitting toYeastspotting

Seeded Sourdough with a Multigrain Soaker/ Bochenek Najezony Nasionami i Ziarnami

Submitting toYeastspotting.

Soaker:/Namaczanka:

76 g cracked barley/ lamanych ziaren jeczmienia

50g whole barley flour/maki jeczmiennej razowej

102 whole buckwheat flour/maki gryczanej razowej

116 g sunflower seeds/ziaren slonecznika

88 g flax seeds/siemienia lnianego brazowego

500g hot water/wrzatku

Mix the ingredients of the soaker. Cover and let sit for 8-12 hours.

Final dough:/ Ciasto chlebowe:

320 g rye sourdough starter (mature, 100% hydration)/zakwasu zytniego

263 g water/wody

600g whole wheat flour/maki pszennej razowej

20 g salt/soli

Cover and ferment for 3 hours and 30 minutes, with folds after 90 minutes and 180 minutes. Preshape into ball and let rest, covered, for 15 minutes. Shape the boule, put it into proofing basket, cover and proof for 45 minutes at room temperature. Refrigerate overnight for retarding./
Przykryc ciasto i odstawic na 3 i pol godziny do fermentacji. Rozciagnac i zlozyc ciasto po 90  i 180 minutach. Uformowac kule z ciasta i odstawic na kwadrans, Uformowac bochenek, wlozyc do kosza, przykryl i zostawic w kuchni na 45 minut. Wlozyc do lodowki na noc.

In the morning, remove the dough from the refrigerator.Preheat the oven, with baking stone, to 500F. Bake with steam for 15 minutes./
Rano wyciagnac chleb z lodowki. Rozgrzac piekarnik z kamieniem do 250C. Piec w tej temperaturze z para przez 15 minut.

Then reduce the temperature to 450F and bake for another 25 minutes or so without steam. Then turn off the oven and leave the loaf in for another 10 minutes, with the door ajar./
Obnizyc temperature do 230C i piec przez 25 minut. Wylaczyc piekarnik, uchylic drzwiczki i zostawic chleb na 10 minut.

Friesian Rye

Link to recipe:http://www.thefreshloaf.com/node/18037/friesisches-schwarzbrot-friesian-rye.
To moje drugie podejscie do tej receptury. Pierwsze bylo nieudane Zdjecie i  przepis po polsku tutaj.

Sourdough Starter:

100 g (dark) rye flour(stone ground)

26 g whole wheat sourdough
26 g dark rye sourdough

200 g water, lukewarm

Let ferment for 4-8 hours.

Intermediate Dough:

all of the sourdough starter

100 g dark rye flour

100 g whole wheat flour

150 g water, lukewarm

Let ferment for 4-8 hours.

Soaker:

25 g black sesame seeds

25 g sesame seeds

25 g sunflower seeds

100 g  boiling water

8 g salt

Final Dough:

all of the intermediate dough
all of the soaker
100 g dark rye flour
100g whole wheat flour
150 g water

Instruction by Hanseata http://hanseata.blogspot.com/
"Fill dough (up to 3/4) in lightly oiled sandwich loaf pan (8 1/2 x 4"), cover and let proof."- My comment: I used parchment paper and let proof for 5 hours.

"Preheat oven to 475 F (with baking stone and steam pan). Bake bread at 450 F for 15 min. (with steam during the first 10 min.), reduce temperature to 375 F and continue baking for another 15 min., until it holds its shape when removed from the pan."

"Remove bread from pan, transfer to a baking sheet or bake directly on baking stone for another 24 min., rotating loaf every 6 min., so that a different side is face down. Bread should be caramelized and crisp on all sides (internal temperature 200 F). Cool on wire rack. For the first 24 hrs., keep in paper bag to allow it to continue drying out and developing flavor. After that, it can be wrapped in aluminum foil."

Pioneer Bread/ Chleb Osadnikow

The Pioneer Bread is baked by  "Future Bakery" in Toronto. The bread was created in honor of the first Poles and Ukrainians who settled in Canada before the war and then immediately after the war. I have found the recipe at http://mariana-aga.livejournal.com/. Bread is fantastic!

Chleb Pionierow jest wypiekany w piekarni w Toronto "Future Bakery". Upamietnia on  polskich i ukrainskich imigrantow, ktorzy przybyli do Kanady tuz przed lub po II wojnie swiatowej. Recepture znalazlam na rosyjskojezycznym blogu: http://mariana-aga.livejournal.com/. Chleb jest wspanialy i tak prosty w wykonaniu, ze bede chetnie do niego wracac zmieniajac tylko dodatki.

Submitting toYeastspotting.

A lot of seeds make the bread very tasty!

Wholemeal Sourdough Starter/ Zaczyn Zakwasowy:

1 tablespoon whole meal sourdough starter/lyzka  jakiegokolwiek zakwasu

410 g  rye or whole wheat flour/maki razowej: zytniej lub pszennej (ja dalam po polowie z kazdej)

340 g water/wody

Let ferment for 10 (for wheat starter)-14 hours (for rye starter) . / Fermentacja 10-14 godzin. Z reguly moj zytni zaczyn dojrzewa wolniej od pszennego.

Wholemeal sourdough starter and soaked sunflower seeds

Soaker:/Namaczanka:

300 g raw sunflower seeds/nasion slonecznika - nieprazonych i niesolonych

300 g boiling water/goracej wody 

30 g salt/soli

Let sit  for 6 hours./ Zostawic pod przykryciem w temperaturze pokojowej na 6 godzin. 

Final Dough:/Ciasto

all of the starter/caly zaczyn

all of the soaker/cala namaczanka

360 g water/wody

900 g whole (dark) rye flour/ maki zytniej razowej (grubo mielonej)

Combine and let ferment for 3 hours. Shape two loaves./
Skladniki wymieszac i zostawic do fermentacji na 3 godziny. Uformowac bochenki zwilzonymi woda dlonmi.

Proofing/Wyrastanie

Proof them during the time for preheating your oven with baking stone to 500F. Bake for 15 minutes. Then reduce the temperature to 450F and bake for another 15 minutes./
Rozgrzac piekarnik z kamieniem i woda do naparowania piekarnika do maksymalnej temperatury. Piec w 250 C przez 15 minut i w 230 C przez 15 minut.

Sprouternickel-Pumpernikiel z kielkami pszenicy

Sprouternickel is time consuming but worth the effort.

To nie jest chleb dla niecierpliwych, ani dla wielbicieli delikatnych wypiekow.

My Sprouternickel  goes  to yeastspotting at Wild Yeast Blog.

Crispy crust, moist crumb, interesting taste.

Prepare sprouted berries in advance at least 2 days before baking bread
(instructions from: Wild Yeast Blog).

360 g whole grain wheat berries (well-washed)-you can use also rye or spelt berries
1350 g water, at room temperature

Place berries in a large bowl and cover with water. Cover it with a linen cloth and place in a dark place in your kitchen. Stir the berries with a wooden spoon every few hours. After 24 hours, drain your berries  and cover with fresh water. By the next  24 hours the berries should begin sprouting . Drain the berries and reserve the water for final dough.  Grind the berries and store them (and the water)  in the refrigerator until ready to use.

Przygotowanie kielkow:
Przeplukalam 360 g nasion pszenicy (nioczyszczonych), wlozylam do miski i zalalam je 1350 g wody (z kranu, ale odstawiona na 12 godzin). Przykrylam miske scierka. Co kilka godzin mieszalam zboze drewniana lyzka. Po uplywie doby wymienilam wode na swieza. Po kolejnych 24 godzinach odsaczylam ziarna na sicie, ale zachowalam wode do przygotowania ciasta. Skielkowane ziarna zmielilam. Kielki mozna przygotowac kilka dni wczesniej i zmielone przechowywac w lodowce. 
...........................................................................................................................
The original recipes comes  from Apple and Pie Blog . I have made a few changes.

Rye starter:/ Zaczyn zytni:
30 g   whole rye sourdough starter at 100% hydration, active /zakwasu zytniego 100% hydracji
252 g water, lukewarm/wody
252 g whole rye flour/ maki zytniej pelnoziarnistej-mam tylko grubo zmielona

Mix, cover and let ferment for 12-20 hours./ Wymieszalam i zostawilam w cieplym miejscu (szafka) na 12 godzin. Fermentacja moze trwac do 20 godzin.

Final dough:/Ciasto chlebowe:
all  rye starter at 100% hydration/caly zaczyn
1044 g reserved soaking liquid, at room temperature/woda z kielkowania ziaren
all of the sprouted berries, ground/ zmielone ziarna
1120 g  whole rye flour, stone ground/maki zytniej pelnoziarnistej
140 sunflower seeds, roasted/ziaren slonecznika, uprazonych
29 g  salt/soli



Dissolve the rye starter in the reserved soaking liquid. Add the rest the flour and mix , then stir in sunflower seeds and berries. Set aside for 20 minutes and then add salt . Cover and let stand in a warm place for 8 hours.
 Rozpuscilam zakwas w wodzie i wmieszalam make. Nastepnie dodalam ziarna slonecznika oraz ziarna pszenicy. Odstawilam ciasto na 20 minut i dodalam sol. Przykrylam miske scierka oraz plastikowa nakrywka i zostawilam na 8 godzin w cieplym miejscu.

after 8 hours 

Prepare two  loaf pans (9 x 5 x 3 and 11,7 x 4,4 x 3 inch ) and line them with parchment paper. Fill the pans with the dough and smooth the tops with your wet hands. Let the dough rest for about 1 hour, covered with pans similar in size .
 Przygotowalam 2 keksowki , wylozylam je papierem do pieczenia i ulozylam w nich ciasto. Wierzch ciasta wygladzilam mokra dlonia. Przykrylam keksowkami w podobnym rozmiarze.

Preheat the oven to 450°F (with a baking stone). Place the loaves in the center rack and bake for 45 minutes.  Remove the  pans covering the dough. Bake for 20 minutes at 420°F. Remove the  loaf pans and parchment; bake for another 20 minutes at 400 °F. Remove the loaves from the oven. Let cool completely, coat with linen clothes. Cut after 24 hours.
 Nagrzalam piekarnik do 230 °C (z kamieniem); pieklam 45 minut,; usunelam wierzchnie keksowki  i pieklam  w temperaturze 215°C przez 20 minut. Wysunelam chleby z keksowek, usunelam papier i ulozylam je na kamieniu; dopiekalam 20 minut w 200 °C. Po ostudzeniu-zawinelam chleby w lniana sciereczke i powstrzymalam sie z krojeniem chleba przez 12 godzin. Bardziej cierpliwi moga poczekac dobe.

Sunflower boule/Slonecznikowy bochenek

In the evening:/Wieczorem:
Blanch wholemeal flours:/Zmiekczanie pelnoziarnistej maki:
500 g whole wheat flour/maki pelnoziarnistej pszennej
500 g dark rye flour/maki pelnoziarnistej zytniej
750 ml water/wody
 Mix , cover a mixing ball and put it into refrigerator./ Zagniotlam make z woda w misce. Miske przykrylam i schowlam na nic do lodowki.

 Prepare sourdough:/Przygotowanie zaczynu
125 g whole wheat flour
125 g water
26 g whole wheat sourdough
Let ferment in the kitchen for 10-12 hours./ Wymieszalam zakwas z woda i zagniotlam z maka. Zostawilam w kuchni do fermentacji na 10-12 godzin.

I always keep and ferment my starters covered  so when I open a lid it's start breathing and "blinking".

Blanch seeds :/Blanszowanie pestek slonecznika:
150 g sunflower seeds/pestek slonecznika
cover with 150 g hot water/zalalam wrzaca woda
Let warm and put into refrigerator for a night./Po ostudzeniu umiescilam pestki na noc w lodowce w zamknietym pojemniku.

In the morning:/Rano:
Remove the blanched flour and seeds from refrigerator; warm at room temperature for 1 hour
Mix blanched flours and sourdough (be prepared for hard work).Set aside for 30 minutes./ Wyjelam zblanszowana make i pestki z lodowki i zostawilam w kuchni na 1 godzine, aby troche sie ogrzaly. Po tym czasie zagniotlam make z pestkami slonecznika. Po dosc trudnym zagniataniu dalam odpoczac ciastu i sobie przez 30 minut.

Add salt-24 g. Work it through the dough. Still not easy to knead. Let rest 30 minutes./ Do ciasta dodalam 24 g soli, ponownie je zagniotlam i odstawilam na kolejne pol godziny.

Add seeds and mix it through the dough. Now the dough is soft and it's pleasure to work with it.
Let ferment for 4 hours.
Shape the boule and proof it upside down in proofing basket.
After 3 h 45 m preheat the oven with baking stone to 500F. Score the boule./Po tym czasie, zagniotlam ciasto z pestkami. Zostawilam je przykryte w misce na 4 godziny w kuchni. Uformowalam okragly bochen i umiescilam je w durszlaku wylozonym lniana sciereczka (zlozeniami do gory). P 3 godzinach i 45 minutach wyrastania chleba w koszyku-nastawilam piekarnik na 250 stopni C. Wlozylam tez kamien do pieczenia i blaszke do wody, ktora naparuje piekarnik. Gdy piekarnik osiagnal wymagana temperature-przelozylam chleb na lopate przykryta papierem do pieczenia*, nacielam lekko chleb, do blaszki w piekarniku wlalam 1 szklanke wrzatku.
*papier do pieczenia (uzywam moich zapasow przywiezionych z Polski-tej marki http://www.paclan.pl) ulatwia mi wlozenie bochenka do piekarnika, a wyciagam go spod bochenka zwykle w polowie pieczenia; wtedy tez obracam chleb na kamieniu wokol jego osi, aby byl rowno wypieczony.

Bake :/Pieczenie

• 15 m with steam (1 cup boiling water) in 500 F./250st C
• 15 m in 475 F/240 st C
• 15 m in 450 F/230st C

The loaf goes to yeastspotting at Wild Yeast Blog.

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.