Feta and Spinach Sourdough Stromboli

Sourdough starter #1:
121 g water
104 stone ground rye flour
1 tablespoon  rye culture
Let ferment for 4-5 hours.

Sourdough starter #2:
237 g sourdough starter #1
407 g whole wheat flour
407 g water
Let ferment for 3 hours or so.

Final dough:
all of the sourdough
500 g whole wheat flour
136 g milk
Knead the dough and set aside for 50 minutes.
Add 10.6 g of salt and work it through the dough. Let ferment for 50 minutes.

Filling:
445 g frozen spinach, defrosted in a microwave
445 g sheep's milk feta
3 garlic cloves, minced
Combine the spinach, garlic and feta cheese. Season to taste with dried Italian herbs black and cayenne pepper.

Transfer the dough to a lightly floured surface, divide it into 2 pieces. Roll out each piece into flat disk. Cut the dough to obtain oblong. Reserve the remains of dough to decorate the Stromboli. Distribute the filling over the rolled dough. Fold the dough over and pinch ends and sides together.

Place the shaped and decorated Stromboli on the prepared baking sheet and refrigerate for overnight retarding. In the morning remove the Stromboli from refrigerator. Preheat your oven to 500F with a baking stone.

Bake for 15 minutes at 500F, 460F and 400F. Let cool for 30 minutes before cutting.

Submitting toYeastspotting.

Elephant Garlic Bread/ Chleb z Czosnkiem Sloniowym

Submitting toYeastspotting

Elephant Garlic has very large cloves and mild, slightly sweet flavor and  intensive smell. Actually, this is not a type of garlic but leak, which appearance is  similar to a regular garlic. I like both so I decided to bake the bread with that  impressive vegetable.

Czosnek Sloniowy ma wszystko, co upodobnia go do standardowego czosnku: intensywny zapach i smak oraz charakterystyczny ksztalt. Jednak tak naprawde to jest rodzajem pora.


Sourdough Starter:/Zaczyn zakwasowy:
60 g mature whole rye sourdough/zakwasu zytniego
130 g water/wody
130 g dark rye flour/ maki zytniej razowej
Let ferment overnight./Fermentacja przez noc

Soaker :/Namaczanka:
230 g whole wheat flour/m.pszennej razowej
230 g dark rye flour/m.zytniej razowej
8g salt/soli
680 g hot water/goracej wody
Cover the soaker and let it sit  at room temperature for an overnight autolyse./ Namaczanke odstawic na noc.

Final Dough:/Ciasto na chleb:

all of the soaker/namaczanka
280 g dark rye sourdough starter /zaczynu
11 g salt/soli
400 g whole wheat flour/m.pszennej razowej
168 g grilled garlic, chopped/czosnku zgrilowanego i pokrojonego w kawalki

Mix all final ingredients. Let the dough rest for 15 minutes, then stretch-and-fold in the bowl to ensure hydration is even.

Proof for 4 hours. Stretch and fold the dough 3 times with 1 hour rest between each strech and fold
Pre-shape, rest 15 minutes, then shape. Place the dough in cloth-lined proofing basket and cover snuggly with plastic wrap. Let the dough rest for 15 minutes.
Place the basket immediately in the refrigerator for a 12-24 hour overnight rise.

Wymieszac wszystkie skladniki ciasta. Po 15 minutach rozciagnac i zlozyc ciasto w misce. Odstawic do wyrosniecia na 4 godziny,;po 1, 2 i 3 godzinie -rozciagnac i zlozyc ciasto w misce.
Podzielic ciasto na 2 czesci i uformowac w kule. Odstawic na kwadrans. Uformowac podluzne bochenki i ulozyc je w koszach do wyrastania.. Przykryc szczelnie koszyki z ciastem i odczekac kwadrans. Umiescic w lodowce na 12-24 godzin.


Baking:
Remove the dough from the refrigerator.Meanwhile, preheat oven to 475 F with a baking stone.Score the dough. Bake for 30 minutes.


Pieczenie:
Wyjac chleby z lodowki. Rozgrzac piekarnik z kamieniem do 240 stopni C. Naciac bochenki. Piec okolo 30 minut. 

Flatbreads with Spinach and Garlic/Chlebki ze szpinakiem i czosnkiem

A few years ago I used to make flat breads (usuing yeat) more often. We ate it with shrimp curry almost every Sunday. Then I stopped using yeast and I started serving carry with rice. But from time to time I like to cook some sourdough flat breads.

Submitted to yeastspotting.

Sourdough starter/Zaczyn
1 teaspoon sourdough/lyzeczka zakwasu
300 g white whole wheat flour/maki pszennej razowej
300 g water/wody
Let ferment for 8 hours./fermentacja-8 godzin.

Final dough/Ciasto chlebowe
400 g white whole wheat flour/maki jak wyzej
645 g buttermilk/maslanki
600 g sourdough/zaczynu
Mix the ingredients listed above and set aside for half an hour. Then add
10 g salt and mix the dough. Let ferment for 3 hours./Wymieszac i odstawic na pol godziny. Dodac 10 g soli i odstawic na 3 godziny.

Then mix the ingredients:/Nastepnie dodac:
445 g  frozen spinach (thawed and squeezed out moisture completely)/rozmrozonego szpinaku-dobrze odcisnietego
1 bulb roasted garlic/glowke pieczonego czosnku
100 g white whole wheat flour/maki j.w.
and work them through the dough./wymieszac z ciastem i wstawic do lodowki na 8 godzin (uzyc w ciagu doby)
Then put in the fridge for at least 8 hour (it will last for 24 hours).

Remove the dough from the fridge and pre-shape into a bowl. Let rest for 15 minutes to relax gluten.
Divide into 8-10 pieces and shape into small balls./Wyciagnac ciasto z lodowki na powierchnie obsypana maka i uformowac kule. Zostawic na kwadrans.Podzielic na 8-10 kawalkow i uformowac z nich kulki.

Flatten each ball on lightly floured surface, rolling it into thick disk./ Kulki splaszczyc i lekko rozwalkowac.

Preheat your oven to 500F with a baking stone. Next turn the oven to high broil. Bake flat breads for  5 - 7 minutes  each side./ Piec na kamieniu w maksymalnie nagrzanym piekarniku-na najnizszej polce. Piec po minimum 5 minut na kazdej stronie chlebka.