Sesame Spelt Sourdough

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Final Dough:

340 g rye sourdough starter

375 g whole wheat sourdough starter

25 g salt

100 g water

63 g black sesame seeds

81 g white sesame seeds

122 g  organic 4-grain hot cereal (oat, rye, barley and wheat)

1360 g whole grain spelt flour

Combine the ingredients listed above and knead the dough. Let the dough ferment for 5 hours at room temperature. Shape the loaves and proof them in the refrigerator for 8-10 hours. Preheat your oven to 500F. Remove the loaves from the refrigerator and bake for 20 minutes. Reduce the temperature to 450F and bake for 30 minutes.

Submitted to Yeastspotting

Christmas 2012 Bread

451 g rye sourdough starter

340 g whole wheat sourdough starter

1100 g water

100 g liquid honey

1000 g stone ground rye flour

150 g whole wheat flour

200 g hazelnuts

200 g prunes

80 g gingerbread spice mix

21 g salt

In a large mixing bowl combine the ingredients and let ferment for 10 hours. Pack the dough into 2 loaf pans and preheat your oven to 500F. Bake for 20 minutes. Reduce the temperature to 460Fand bake for 20 minutes and for 15 minutes at 400F.

christmas

Submitted to Yeastspotting andBYOB 125 x 125

 

Chia Seeds Wheat Sourdough

chiaseeds

520 g rye sourdough starter, mature, 100% hydration

925 g water

150 g chia seeds

1310 g  whole wheat flour

Knead the dough and let ferment for 6-7 hours at room temperature.

Shape loaves and proof them for 3-4 hours. Preheat your oven to 500 F and bake the loaves for 20 minutes. Reduce the temperature to 460 F and bake for 20 minutes.


Submitted to Yeastspotting andBYOB 125 x 125

Amaranth and Fig Rye Sourdough

Final Dough:

200 g dried figs soaked in 200 g hot water, left overnight, drained and sliced

360 g  mature rye sourdough starter (120% hydration)

330 g  mature whole wheat sourdough starter (120% hydration)

1200 g water

100 g amaranth grains

24 g salt

1200 g stone  ground rye flour

I left the dough at room temperature for 9 hours.

Then I packed it into 2 loaf pans and I started preheating the oven to 500F.

The loaves were baked for 20 minutes, then I reduced temperature to 450F and baked them for 30 minutes. I removed the loaves from the pans and I baked them for 20 minutes. Let sit for 24 hours before slicing.
Submitted to Yeastspotting andBYOB 125 x 125

3 Cheese and Prosciutto Bread Sticks

3cheesesticks

200 g bubbling rye sourdough starter

740 g water

1520 g white whole wheat flour

11 g salt

11 g black caraway seeds

DSC01457

230 g Tinter cheese, shredded (http://anjaeatscheese.wordpress.com/2012/02/04/tintern-welsh-cheddar-with-chives-and-shallots/)

180 g Grass Fed Swiss Cheese,  shredded (http://anjaeatscheese.wordpress.com/2012/08/10/new-zealand-grass-fed-swiss-cheese/)

250 g Daisy brand Low Fat Cottage Cheese

DSC01458

sliced Prosciutto, minced ( I added only 113 g , but more, even 445 g would make bread more flavorful)

In a large mixing bowl, knead the ingredients until well combined. Let the dough ferment at room temperature for 7 hours.

Remove the dough from the bowl , stretch and fold it 3 times. Let rest for 15 minutes.

Cheese Dough

Divide the dough into 8 pieces

Dough

Roll out each piece :

And shape sticks:

Let them proof for 1 hour at room temperature:

Then preheat your oven (I have one pizza  stone in the middle of the oven and another one  in the bottom third of the oven)  to 500F. Bake for 20 minutes, than reduce the temperature to 450F and bake for 10 minutes more.


Submitted to Yeastspotting andBYOB 125 x 125

Whole Wheat-Spelt Sourdough Puffed Breads

puffed

300 g whole wheat sourdough starter (100% hydration)

840 g water

22 g salt

680 g whole grain spelt flour

520 g whole wheat flour

In a large bowl combine the ingredients and knead for 6 minutes.  Cover the bowl and let sit at room temperature for 7 hours. Preheat your oven to 500 F with a baking stone inside ( I have one pizza  stone in the middle of the oven and another one  in the bottom third of the oven, both positions are good to bake these kind of breads).

Divide the dough into pieces, shape into balls and roll out each batch (6 breads) separately. Bake for 6 minutes or until puffed.

Make 5-6 minutes breaks between baking each batch of breads to let the oven heat to maximum temperature again.


Submitted to Yeastspotting andBYOB 125 x 125

Rye Sourdough Loaves for a Week

 

 

Rye Sourdough Starter:

51 g rye sourdough culture

200 g water

200 g stone ground rye flour

Wheat Sourdough Starter:

100 g wheat sourdough culture

200 g water

200 g whole wheat flour

Both starters were fermented for 12 hours.

Final Dough:

380 g rye sourdough starter

410 whole wheat sourdough starter

1099 g water

23 g salt

1200 g stone ground rye flour

All the ingredients were mixed in a large bowl and was left to ferment for 12 hours.

In the morning I added:

200 g sunflower seeds

422 g stone ground rye flour

398 g water

 

After 5 hours I packed the dough in 3 loaf pans and let them proof for 2 hours. Than I prehated my oven to 500 F. I baked loaves for 20 minutes. Than I reduced the temperature to 450 F and I baked the loaves for 30 minutes. Then I removed the loaves from pans and I baked them directly on the baking stone for 10 minutes.

 

Simple Spelt Sourdough Bread

300 g whole wheat sourdough starter (100 g wheat sourdough culture, 100 g whole wheat flour,100 g water; fermented overnight)

300 g rye sourdough starter (100 g rye sourdough culture, 100 g stone ground rye  flour,100 g water; fermented overnight)

819 g water***

1360 g whole grain spelt flour

25 g salt

Knead the dough from the ingredients listed above. Let the dough ferment for 6 hours at room temperature. Divide the dough, shape 2 loaves and proof them for 2 hours.

Preheat your oven to 500 F. Bake for 20 minutes. Reduce the temperature to 460F and bake for additional 20 minutes.

***I should have add more water; loaves dried quickly and was very crumbly.

 

Flax Seed Rye Sourdough

400 g whole wheat sourdough starter (100% hydration, mature)

676 g water

676 g stone ground rye flour

211 g flax seeds

Mix and ferment for 3 hours.

Then add:

24 g salt

10 g black caraway seeds

890 g water

710 g stone ground rye flour

Mix and ferment for 5 -6 hours at room temperature.

Pack the dough into two loaf pans and let proof for 1 hour and 30 minutes.

Bake in the oven preheated to 500 F for 20 minutes, than reduce the temperature to 460 F and bake for 30 minutes. Remove the loaves from the pans and bake for 20 minutes at 430 F.

Submitted to Yeastspotting andBYOB 125 x 125

 

Pine Nuts Spelt-Rye Sourdough Bread

Rye sourdough starter:

268 g water

35 g rye sourdough culture

268 g stone ground rye flour

Combine the ingredients listed above and let ferment for 12 hours.

Final Dough:

522 g rye sourdough starter

1000 g water

1380 g whole spelt flour

140g stone ground rye flour

Mix the ingredients and set aside for 1 hour.

In the meantime, cover 227 g raw pine nuts with hot water and soak for 1 hour. Drain. Then add:

23 g salt

336 g pine nuts

Knead the dough and let ferment for 6 hours at room temperature .

Shape 2 loaves and proof them for 2 hours and 30 minutes.

Bake for 20 minutes in the oven preheated to 500 F. Then reduce the temperature to 47oF and bake for 30 minutes.

Submitted to Yeastspotting andBYOB 125 x 125