Buckwheat Sourdough with Wild Blueberries

I submit the loaf  to Yeastspotting. 


Sourdough Starter:
240 g water
200 g whole wheat flour
40 g whole wheat sourdough
Let ferment for 6 hours.

Soaker:
806 g whole wheat flour
136 whole grain buckwheat flour
700 g hot water
Mix, cover and let cool. The knead the dough and let sit for at least 6 hours.

Filling:
400 g frozen wild blueberries
8 tablespoons  whole grain buckwheat flakes
Defrost the wild berries in refrigerator for 24 hours than drain and pat dry

Final dough:
440 g sourdough starter
all of the soaker
23 g salt
 Knead the dough, cover and let ferment at room temperature for 4-5 hours.
Divide the dough into four pieces. Flat each piece. Arrange 2 tablespoons of the buckwheat flakes over the each flattened pieces and than cover with 100 g wild berries. Shape a round loaf from each of the filled pieces.

Prepare a large proofing basket and place all of the round boules into it to make a pile. Flat the pile with your hands to create one large boule. Cover tightly and put into the refrigerator for overnight retarding.
In the morning, remove the loaf from the refrigerator and  preheat your oven to 500F.
Bake:
for 20 minutes at 490 F
for 20 minutes at 470 F
for 20 minutes at 400 F.

Multigrain Sourdough with Buttermilk

It meant to be recipe for sourdough waffles but in Tuesday morning  I woke up with no enthusiasm for making them. I was in bad mood, there was no sun outside. So instead of  adding : eggs and butter to the multigrain base I mixed in whole wheat flour.

 I believe that the breads I bake reflect my emotional state. What I mean is that my mood has an impact on my actions. The bread could have look better if I had shaped it once more and put into a pan. But I didn't feel like saving its shape (I didn't care because I knew that I would be eating that loaf alone) and left it as it was. 

Here it is :(. It has interesting flavor, the crumb is good but the crust is very tough.  

  I submit the loaf to Yeastspotting  hosted this week by Hefe und mehr.

445g sourdough starter (liquid, bubbling; 200g (stone ground rye) sourdough +245 g whole wheat sourdough)

920 g buttermilk (946 ml)
101 g whole buckwheat flour
101 g whole millet flour
101 g whole amaranth flour

buckwheat (left),  millet (center),  amaranth (right)

202 g whole wheat  flour

In a large bowl, I combined the ingredients and let them  ferment for 14 hours in cool place . It would be great base for waffles.

Then I  mixed in:
600g whole wheat flour
and set it  aside for 45 minutes. After that time, I added 22 g salt and left the dough it in a mixing bowl for 45 minutes.

 I shaped the loaf, put into the proofing "basket" (actually it was the large colander, which I use very often for proofing my favorite round loaves) and preheated my oven to 500F.
I baked it  for 20 minutes at 480F wit steam and for 30 minutes at 450F.