"Bochenkowo: Bread at Home" has moved to LOAF ST

BOCHENKOWO/BREAD AT HOME HAS MOVED TO: http://loafstreet.wordpress.com/.

Please check the new recipe: Sourdough Rye Bread wit Cooked Wheat.

Wheat Berries Star Fish/ Pszenna Rozgwiazda

Submitting toYeastspotting.

Soaker:/Namaczanka:
200g whole wheat berries/ ziaren pszenicy
650 g water/wody
121 g whole rye flour/maki zytniej razowej

In a saucepan,combine the berries and water. Bring to a rolling boil, reduce heat and simmer for 45 minutes or so(or until tender), covered. Mix in the rye flour, cover and set aside for at least 4 hours./

Do garnka wlac wode i wsypac pszenice. Gotowac do miekkosci przez okolo 45 minut lub dluzej. Dodac make zytnia, przykryc odstawic na 4 godziny.

Final dough:/ Ciasto chlebowe:
370 g mature 100% hydration whole wheat sourdough/zakwasu pszennego
berries and rye flour/ pszenica i maka zytnia
700 g whole wheat flour/maki pszennej razowej
340 g water /wody
23 g salt/soli

Combine all of the ingredients (apart the salt). Autolyse for 15 minutes. Add salt and knead the dough. Strech and fold after first, second, and third hour of fermentation. After fourth hour, preshape the dough and let rest for 15 minutes. Cut the dough and shape five rays of starfish. Proof for 45 minutes at room temperature (seam side down). Then cover tightly and refrigerate for 12 hours./

Wymieszac wszystkie skladniki -procz soli.Odstawic na kwadrans. Zagniesc ciasto z sola. Rozciagac i skladac po 1, 2 i 3 godzinie fermentacji. Po 4-tej godzinie uformowac kule. Odstawic na kwadrans.  Naciac kule  i uformowac 5 ramion.  Ulozyc na blasze do pieczenia -zlaczeniami do dolu, przykryc i wstawic do lodowki na 12 godzin.

Baking:

at 500F for 10 minutes with steam

at 450F for 25 minutes.

Pieczenie:

w 250 C przez 10 minut z para

w 230 C przez 25 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.

Wholemeal loaves with cooked wheat from Mini Oven's recipe/ Razowe bochenki z gotowana pszenica

 These breads are perfect for long fall evening when you don't mind waiting for them.  Heat from the oven warms your home and  smell  of bread soothes your mind.

I couldn't help  stenciling them!

 The loaves go to yeastspotting at Wild Yeast Blog

 So many people has  has tried the  recipe so why shouldn't I?

In the evening:

• In a saucepan, combine 180 g wheat berries (whole grains) and 3 and 1/2 cup of water. Bring to a rolling boil, reduce heat, cover and simmer for 1 hour or until tender. Drain and set aside to cool. Then refrigerate for 12 hours.
• Mix the ingredients for starter:

1 TBS  whole rye sourdough
150 g dark rye flour
150 g water
Let ferment for 10-12 h.

In the morning:

1050 g water - 3.5 x 300 g

1248 g wholemeal flour (700 g rye and 548 g wheat) - 4.16 x 300 g 

300 g mature sourdough starter

461 g  cooked hard red sprig wheat berries

28 g salt -  2% of flour weight: (150 g flour from starter + 1248 g = 1398 g)

•  Mix all ingredients except salt. Set aside for 1 hour. Mix the salt through.  Let rest for another hour and knead the dough. Cover and let ferment for 3 hours.
• Shape the loaves and put them into baking pans. Let them rise for 3 hours plus time for preheating an oven to 500 F with a baking stone.
• Bake:

15 minutes in 500 F

30 minutes in 450 F

remove the loaves from the pans

20 minutes in 400 F
then turn off the oven and let sit the loaves for another 20 minutes.

Wieczorem:
Ugotowalam 180 g ziaren pszenicy w 3 i 1/2 szklanki wrzatku. Odsaczylam , odstawilam do ostygniecia i wlozylam do lodowki na 12 godzin. Mozna przygotowac kilka dni wczesniej.
Przygotowalam zaczyn z :
1 lyzki zakwasu
150 g maki zytniej razowej
150 g wody
i zostawilam na 12 godzin.

Rano wymieszalam ciasto chlebowe:

1050 g wody - 3.5 x 300 g

1248 g maki razowe (700 g zytniej and 548 g pszennej) - 4.16 x 300 g 

300 g zakwasu

461 g  ugotowanej pszenicy

Odstawilam na 1 godzine i dodalam:

28 g soli -  2% wagi maki

Zostawilam ciasto na 3 godziny.

Wlozylam ciasto do foremek, w ktorych chleb wyrastal 3 godziny plus czas rozgrzania piekarnika.

Pieczenie:

15 minut 250 st.C

30 minutes in 225 st.C

usun chleb z foremek

20 minut w 200 st.C

wylacz [iekarnik i zostaw w nim chleby na  20 minut.

Flat Loaf with Sparkling Wine and Fresh Figs

The bread has the smell of summer. It contains very sweet  fresh figs and  a litlle tart strawberry sparkling wine. It tasted best warm but I also enjoyed it  later with Brie.

Sourdough:/Zaczyn zakwasowy:
52 g rye sourdough (whole grain)/zakwasu zytniego
205 g water/wody
206 g white whole wheat flour from Trader Joe`s*/maki razowej z pszenicy bialej
*From my experience...I think that the flour from the white wheat has weak gluten. I  can shape the loaf only  when I reduce hydration significantly. Does anybody agrees with me? I do not have these problem with whole (red) wheat floor from Stop&Shop.

Wine ans Figs:
462 g NANDO Fragolino sparkling wine/wina
350 g fresh  figs/swiezych fig

Mix all ingredients for the sourdough and soak figs in wine. Leave them (covered) for 12 hours at room temperature. /

Wymieszalam wszystkie skladniki zaczynu oraz namoczylam pokrojone figi w winie. Zostawilam na 12 godzin w kuchni.

Final dough:/Ciasto chlebowe:

all above/caly zaczyn i figi w winie

459 g cooked and milled red wheat grains/gotowanych i zmielonych ziaren pszenicy

1024 g white whole wheat flour from Trader Joe`s/ maki j.w.

12 g salt/soli

Strain the figs a reserve the wine./Oddzielilam figi od wina

Dissolve the sourdough and grains in the wine. Add the flour and mix by hand. Autolyse the mixture for 30 minutes. Add the salt and figs. Knead the dough until all of the salt and figs are  incorporated.Cover the mixing bowl with plastic bag and let  the dough rest for 45 minutes. Knead again and let the dough ferment for 3 hours./ Rozpuscilam w winie zakwas i dodalam ziarna pszenicy. Dosypalam make i zagniotlam ciasto. Zostawilam je na 30 minut na autolize. Dodalam sol i figi, ponownie zagniotlam i odstawilam miske z ciastem na 45 minut. Po tym czasie zagniotlam ciasto jeszcze raz i zostawilam w misce na 3 godziny fermentacji.

Preheat oven (with a baking  stone) to 450 F./Rozgrzalam piekarnik z kamieniem do 450 F.

Place the dough on the peel  covered with parachment paper and some flour . Using wet fingers, gently spread the dough evenly over the parachment paper. Cover she top of the bread with some flour and with clean cloth./ Na lopacie rozlozylam papier do pieczenia i obsypalam go maka. Rozlozylam ciasto , obsypalam je na wierzchu maka i przykrylam scierka.

Put the bread in the oven and steam with 1/2 cup of boiling water. Bake 15 minutes with the steam  then  turn down the temperature in the oven to 400 F. Bake for another 10 minutes, remove the parachment paper and bake 10 minutes more./ Wlozylam chleb do piekarnika i naparowalam go 1/2 szklanki wrzatku. Pieklam kwadrans z para. Obnizylam temperature do 400 F, po 10 minutach usunelam papier spod chleba i dopiekalam go jeszcze 10 minut.

Check yeastspotting out! Every Friday new breads, buns and pastries from around the world !