Pita Breads with Dried Tomatoes and Scallions/ Pity razowe ze szczypiorkiem i pomidorkami

I doubled the recipe for Really simple sourdough pitta. I also added dried tomatoes and scallion.
Prosty przepis na razowe chlebki pita z dodatkiem szczypiorku i suszonych pomidorow.

Sourdough Starter:/ Zaczyn:
70 g whole wheat sourdough/zaczynu z maki pszennej razowej
208 g water/wody
200 g dark rye flour/maki zytniej razowej
Let ferment for 8 hours./ Fermentacja 8 godzin.

Final Dough:/ Ciasto chlebowe:
510 g white whole wheat flour/ maki pszennej razowej-bialej
340 g whole wheat flour/ maki pszennej razowej
450 g water/wody
all of the starter/caly zaczyn
and/oraz:
16 g salt/ soli
85 g dried tomatoes, Julienne cut/pokrojonych suszonych pomidorow
82 g scallion, shredded/szczypiorku
40 g olive oil/oliwy
Combine  the starter, water and flour; autolyse for 30 minutes. Add salt, tomatoes, scallion and olive oil and work them through the dough Set aside for 30 minutes. Knead again for minute or so. Let rest for another 30 minutes and knead

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Wymieszac zaczyn, wode i make;odstawic na 30 minut. Nastepnie dodac: sol, pomidorki, szczypiorek. Odstawic na 30 minut i krotko zagniesc. Odstawic na kolejne 30 minut i znowu zgniesc.

Leave for another 30 mins, then place the ball of the dough on a work surface. Divide it into 16 pieces, roll them into balls, and arrange them into a baking dish. Seal the dish with plastic wrap. Proof for 1 hour and refrigerate.

Po kolejnych 30 minutach, przelozyc ciasto na powierzchnie obsypana maka. Podzielic ciasto na 16 kawalkow i uformowac kulki. Ulozyc kulki w naczyniu lub formie do pieczenia, przykryc folia i zostawic w kuchni na godzine. Wstawic do lodowki.

Next day (in the morning or evening), preheat your oven to 500F with a baking stone in there. Roll a couple of the balls into an oval shape. Open the oven and place as many pitas as you can fit on the hot baking stone. They should be baked through and puffy after 3 minutes. Then roll out a couple more ready to go in next.

Nastepnego dnia-rano lub wieczorem-rozgrzac piekarnik z kamieniem do maksymalnej temperatury. Kulki rozwalkowac i piec na kamieniu. Beda gotowe, gdy "napuchna" pod wplywem ciepla.

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Whole wheat sourdough pizza with chopped chives in dough/Pelnoziarnista pizza ze szczypiorkiem

 Friday was my lucky day. By accident I created the best healthy pizza dough I have ever made - soft and delicate. Delicious.

This pizza is my improvisation. I needed any bread for Friday dinner because my last two  loaves of the rye bread with cranberries disappeared faster than I expected.
So in the  Friday morning I refreshed my  whole wheat sourdough starter. After 4 hours I had lively  (150% hydration) starter.

I mixed:
 120 g of the starter,
 360 g water
 480 g  whole wheat flour (my ratio for pizza dough-1:3:4 - it was an improvisation).
 I kneaded the dough and set it aside for 35 minutes.
Then I added 8 g salt an I worked it through. I let it ferment for 3 hours.
 Then I added bunch of chopped chives and worked it through the dough. I rolled the dough and put  it a onto a baking pan.  I preheated my oven with a baking stone to 500F (45 minutes). I added sliced zucchini and baked for 10 minutes, then I added some grated Parmesan and I  baked it for another 10 minutes.  Then I topped the baked pizza with  a half of chopped red  sweet pepper.

The pizza goes to yeastspotting at Wild Yeast Blog.

To moj improwizowany przepis na ciasto na pelnoziarnista pizze.
120 g zakwasu pszennego razowego (150% hydracji)
360 g wody
480 g maki pszennej razowej
Zagniotlam ciasto, odstawilam na 35 minut i dodalam 8 g soli. Po kolejnym zagniataniu ciasto dojrzewalo 3 godziny, Dodalam do ciasta peczek posiekanego szczypiorku. Ciasto rozwalkowalam na blaszce do pieczenia pizzy. Rozgrzalm piekarnik do max. temperatury 250 stopni C. Na ciescie rozlozylam plastry cukini i pieklam przez 10 minut. Nastepnie dodalam parmezan i dopiekalam pizze jeszcze 10 minut. Na koncu dolozylam kawalki czerwonej papryki.