Wild Blueberry Sourdough Bread

I submit my Wild Berry Sourdough Bread to  Yeastspotting.

Sourdough Starter:
2 tablespoons rye sourdough culture
350 g water
300 g stone ground rye flour
Let ferment for 15-18 hours.

Final dough:
645 g rye sourdough starter
472 g water
80 g blueberry juice
115 g chia seeds
1000 g whole wheat flour
340 g  frozen wild blueberries, defrosted overnight

In a large bowl combine the ingredients and set aside for 1 hour.

Then add:

19 g salt dissolved in 100 g hot water
Knead the dough, cover the bowl and let ferment for 4 hours.

Shape a round loaf, put into a proofing basket and let proof in a refrigerator for 4 hours.

Baking:
at 490 F for 20 minutes
at 460 F for 35 minutes.

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.

Wild Blueberry Schiacciata ( sweet focaccia)

Submitting toYeastspotting

Sourdough starter:
250 g whole wheat liquid  sourdough
250 g whole wheat flour
155 g water
Let ferment for 8 hours at room temperature.


Final dough:

550 g  sourdough starter
900 g whole wheat flour
235 g stone ground rye flour
680g water
4 tablespoon of olive oil
4 tablespoon of honey
445 g  wild blueberries
20 g salt

Combine the starter, water and rye flour. Add  the whole wheat flour and knead the dough for 15 minutes or so. Set aside for 30 minutes. Mix in  the salt, oil and honey. Cover the dough and set aside for 90 minutes. Degas the dough, cover and let proof for another 90 minutes. Divide the dough into. Shape  first  oblong from 2/3 of the dough (13x9") and second from the rest of the dough. Arrange 350 g  of the wild blueberries over the first oblong and cover with the second. Arrange the rest of the berries. Cover and refrigerate overnight for retarding.

In the morning remove the dough from refrigerator and preheat your oven withe the baking stone. Prepare for steaming.
Baking:
(I retarded in the baking pan but baked without it.)
for 10 minutes at 500F
cover to prevent berries on top from burning
for 10 minutes at 480 F
for 20 minutes at 460F.

Moja pierwsza schiaciata-schiacciata z borowka amerykanska.