Millet Sourdough with Walnuts

I submit the loaves  to Yeastspotting.

200 g rye sourdough

200 g whole wheat sourdough

766 g water

300 g whole grain millet flour*

783 g whole wheat flour

Combine the ingredients and autolyse for 1 hour. Then mix in:

200 g chopped walnuts

23 g salt.

Knead the dough and set aside for 30 minutes. Knead again, cover and let ferment for 3-4 hours.

 Shape two loaves and let the proof for 2 hour.

Bake for 20 minutes at 490 F and for 20-30 minutes at 450F.

*millet makes the dough rise like crazy, but from my experience millet flour also makes crumb drier and crust    was though on the next day after baking; but I really liked the taste.

Whole Grain Walnut Boule/ Pelnoziarnisty Bochen z Orzechami Wloskimi

I love a rustic loaf shape called Boule (from the French for "ball").

Uwielbiam takie ksztaltne i wielkie bochny chleba.

Starter:/Zaczyn:
82 g rye sourdough/zakwasu z maki zytniej razowej
250 g water/wody
200 g dark rye flour/maki zytniej razowej

Let ferment for: 6-8

Dough:/Ciasto
800 g whole wheat flour/m.pszennej razowej
400 g water/wody
all of the starter/zaczyn
20 g salt/soli
1 cup walnut pieces/szklanka orzechow wloskich w kawalkach

Mix all of the dough  ingredients but with exception of the salt walnut pieces. Knead the dough for 10 minutes or so. Cover the bowl and  proof for 3 hours . After this time, add the salt and walnut pieces. Knead again for 10 minutes.  Let rest for 15 minutes. Shape an oval loaf. Place the shaped loaf in basket, cover and refrigerate for 14 hours./
Wymieszac wszystkie  skladniki oprocz soli i orzechow. Zagniatac ciasto przez 10 minut. Przykryc miske z ciastem i odstawic na 3 godziny. Nastepnie dodac sol i orzechy -zagniatac 10 minut. Odstawic na kwadrans. Uformowac bochenek, ulozyc w koszu, szczelnie przykryc i wstawic do lodowki na 14 godzin.


Remove the loaf from refrigerator.; pre-heat the oven to 500 F with a baking stone. Bake for 15 minutes at 480 F with steam. Then for 30 minutes at 450F./
Wyjac chleb z lodowki; rozgrzac piekarnik z kamieniem do temperatury maksymalnej. Piec kwadrans w 250 stopniach C i 30 w 230C. 

Inspired by the recipe from: http://sourdough.com/recipes/vermont-bread-american-bread

Submitting toYeastspotting.

Sourdough with Rye Soaker Walnuts and Pear

Sourdough Starter:/ Zaczyn:
600 g dark rye flour/m.zytniej razowej
500g water/wody
130 g rye starter/zytniego zakwasu
Let ferment for 14-16 hours./ Fermentacja 14-16 godzin.

Rye Soaker:/Namaczanka:
426 g dark rye flour/m.zytniej razowej
426 g  boiling water/goracej wody

Submitting toYeastspotting.

Cover the flour with water. Let cool. Form a large dough ball.Cover.Set aside for 14-16 hours./ Zalac make rzatkiem, wymieszac i pozostawwic do  ostygniecia. Uformowac w  kule  i zostawic pod przykryciem na 14-16 godzin.

Final Dough:/ Ciasto chlebowe:
580 g water/wody
all of the starter/zaczyn
all of the soaker/namaczanka
900 g whole wheat flour/maki pszennej razowej

36 g salt/soli

Dissolve the starter in water. Add  the pieces of the soaker. Mix in the flour. Set aside for 30 minutes. Add salt and work it through the dough. Let ferment for 3 hours.
Rozpuscic zaczyn w wodzie. Dodac kawalki namaczanki. Zmieszac z maka. Odstawic na 30 minut. Dodac sol. Odstawic do fermentacji na 3 godziny.

Then mix in:/Nastepnie dodac:

240 g  g walnuts, chopped/orzechy wloskie

300 g fresh pear, sliced thinly like almonds/gruszke starta na tarce (grube oczka)

Let the dough rest in the bowl for half an hour. Shape the loaf (or 2-3 loaves) and put in basket. Proof in refrigerator for 3-4 hours.

Bake:

for 15 minutes at 500F

for 20 minutes at 480F

for 20 minutes at 450F.

Ciasto z dodatkami odstawic na pol godziny. Uformowac bochenek lub kilka. Mozna je umiescic w koszach lub keksowkach. Na czas wyrastania wlozyc do lodowki na 3-4 godziny. Mozna tez skrocic czas wyrastania: uformowane bochenki zostawic w kuchni i wlaczyc piekarnik.

Pieczenie:

15 minut w 250 C

20 minut w 240 C

20 minut w 230 C.

Potted Rye Bread with Old Dough/Chleb ze starym ciastem w miejsce zaczynu zakwasowego

After Tuesday's breakfast I noticed that we have eaten almost all of St. Lucia Bread (delicious!) and it's time to bake another bread. I didn't have enough sourdough to use but I had my old dough from my previous baking. So I decided to substitute sourdough with it.
I baked the breads in my romertopf and oven pot.

Prunes and walnuts improve the taste of the bread ...

Poniewaz chleb na dzien Sw. Lucji zjedlismy niespodziewanie szybko, zdecydowalam sie na uzycie kawalka starego ciasta z poprzedniego przepisu . Ten kawalek ciasta mial zastapic zakwas. Wyszedl mi smaczny chleb o bogatym wnetrzu.

In the morning mix:
300 g old dough
628 g water
900 g whole rye flour
Set aside for 25 minutes.

Rano wymieszalam:
300 g starego ciasta
628 g wody
900 g maki zytniej razowej
i odstawilam ciasto na 25 minut.

Then add:
128 g dried prunes soaked in 100 ml of boiling water, drained
100 g roasted walnuts
19 g salt dissolved in 50 g water
Mix and let ferment for 4 hours. The dough will be very sticky.

Do ciasta dodalam:
128 g suszonych sliwek (namoczonych we wrzatku)
100 g prazonych orzechow laskowych
19 g soli rozpuszczonej w 50 g cieplej wody
Wymieszalam skladniki z ciastem, przykrylam miske i zostawilam na 4 godziny w kuchni

Shape two loaves and proof them in the baskets (lined with parchment paper)  for another 4 hours (including the time for preheating the oven with pots to 500 F).
Bake :
15 minutes in 480F
15 minutes in 460F
remove the lids,parchment paper  and bake for another 15 minutes in 440 F.

W koszykach wylozonych papierem do pieczenia umiescilam ciasto-bardzo lepkie i nieformowalne. Chleby wyrastaly 4 godziny. Na pol godziny przed koncem wyrastania rozgrzalam piekarnik do 250 st.  z owalnym romertopfem i malym okraglym garnkiem do pieczenia. Chleby umiescilam w naczyniach wraz z papierem do pieczenia. Przykrylam pokrywkami.  Pieklam po 15 minut w 245 st. C i 235 st. C. Usunelam pokrywki i papier do pieczenia i dopiekalam chleby w naczyniach przez kolejny kwadrans w 225 st.C.

but I'm not proud of these ugly loaves.

Potted Walnut Bread

So we have fall. The time of   harvest.  At the end of August I noticed beautiful walnut tree on my way home from supermarket. I took some still green walnut fruit to observe how they change into dark and hard nuts. They have inspired me to add some walnut pieces to my bread.

Porridge:
700 g whole wheat flour
400 g dark rye flour
90 g walnut pices
900 ml water
Knead until all flour is fully incorporated, cover and put into refrigerator for at least 12 hours.

Sourdough:
1 tablespoon sourdough whole-wheat starter
150g water
150g dark rye flour
Let it ferment covered, in room temperature for 12 hours.

Remove the dough from refrigerator and add sourdough.

Mix it through with your hands for 10 minutes. It`s not easy at the beginning. Allow to rest for 30 minutes (delayed salt method).

Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.

Give it turn and allow to stand for 30 minutes and give it another turn.

Let to ferment for 5 hours. The dough is slightly wet. Divide the dough and shape into a boule and cylinder  Put into proofing baskets coated with the parchment paper. Proof for one hour.
Soak your Romertopf  for 10 minutes, dry it and put into the oven with  the oven proof pot with lid. Preheat the oven to 500F. Score the loaves and put them into the Romertopf and pot. Cover with lids. Bake 15 minutes in 470F, another 15 minutes in 450F. Remove the loaves from the pots and parchment paper - bake for 15 minutes.

The Potted Walnut Loaves go to yeastspotting at Wild Yeast Blog.