Spelt Sourdough Flatbreads with Mango

500 g active whole wheat sourdough starter (hydration 100%)
1000 g whole grain spelt flour
100 g wholemeal buckwheat flakes (if you don't have flakes reduce the amount of water to 644 g)
744 g water
In a large mixing bowl combine the ingredients and set aside for 1 hour. Then mix in:
22 g salt
Cover and let ferment at room temperature for 1 hour.* Then refrigerate for 8 hours. Remove the dough from the refrigerator and preheat your oven to 500F with a baking/pizza stone. Prepare about 170 g dried mango slices and chop them.
Divide the dough into about 21 pieces and form into balls (similar to the size of your clenched fist).

Roll out a ball into a circle and place the dried mango slices in the center.

Pull the edges of the dough to wrap the mango slices.

Let the filled balls settle for 3 to 4 minutes before rolling them.

Next turn the oven to high broil.

Place 3 flat breads on the baking stone at a time. I take 6-7 minutes to bake breads ; they should be golden brown both sides.

To give the oven the chance to get heated again to max, you should wait 3 minutes before baking the next flat bread.

Submitted to Yeastspotting. 

*If you want to cook the breads in a skillet (a pancake skillet works great) - do not ferment the dough in the refrigerator - just leave it at room temperature for 1 to 2 hours. You should form smaller balls and roll out circles thinner.  Heat the skillet  over medium-high heat and cook the breads without any fat.(I baked this way only the breads not filled with the mango slices).

Rye-Spelt Sourdough with Pistachios

Rye and Spelt flour make very tasty bread.

I submit the Rye-Spelt Sourdough with Pistachios to Yeastspotting.

Sourdough Starter:
250 g stone ground rye flour
300 g water
1 tablespoon rye sourdough
Let ferment for 16 hours.

Final dough:
863 g stone ground rye flour
1000 g hot water
Combine the flour and water. Let cool completely.
Then add:
all of the sourdough starter minus 1 Tbsp
380 g whole spelt flour
21 g salt
227 g roasted unsalted pistachios
Combine the ingredients, cover and ferment for 6 hours in warm place. Put into two loaf pans (lined with parchment paper) and proof for 3 hours.

Baking:
40 minutes at 470 F
30 minutes at 400 F, removed from pans and paper.
Let sit for 12 hours before cutting.

Hearty Spelt Sourdough

I have read about addictions at Exorphin Junkie about bread baking . This is not a kind of blog where you drop in to see photos and leave a comment like this: "What a lovely loaf/rolls/cake. I would love to eat that now". The author makes you think, his writing needs your attention and consideration.

Let's go back to the subject...The hearty spelt sourdough is a proof of my addiction. The dough and loaf spent almost 24 hour in my refrigerator, only because I started preparing the bread when we still had enough to feed us both for two days. But for me, our bread bin was almost empty and I was under the compulsion of refreshing my sourdough. I had to do it to have a peace of mind. After a few years of the regular bread baking, I can't imagine that I don't have my piece of bread at home.  I need my bread to feel safe and confident. I would feel ashamed if I had to go to a bakery and buy a loaf. Of course, only a few people know that I can bake bread and nobody would criticize me.  I should relax and enjoy my life.  But I can’t help myself.

Thanks God, sourdough is more patient than me; it can slow down and even calm me down.  Thanks to sourdough we could eat flavorful, crusty and warm bread for dinner. And there are no leftovers of the previous loaf in our bread bin.

I submit the hearty spelt sourdough to Yeastspotting.

300 g whole wheat sourdough
130 g stone ground rye sourdough
756 g water
708 g  whole spelt flour
300g stone ground rye flour
Mix the ingredients and set aside for 30 minutes.
Then add:
20 g salt
140 sunflower seeds
Knead the dough, cover tightly and refrigerate for 10-12 hours.

Cold-fermented dough

 Then shape a loaf (using buckwheat groats if available), cover and refrigerate for 8 hours.

Loaf after removing from the refrigerator

Remove the loaf for 2-3 hours before baking.
Bake :
at 500 F for 15 minutes,
at 470 F for 20 minutes,
at 450 F for 20 minutes.

Cold Fermented Whole Spelt Sourdough with Spanish Cold Meats

I submit the loaf  to Yeastspotting.

210 g rye sourdough
680 g whole spelt flour
477 g water
In a large mixing bowl combine the ingredients and let sit 1 hour. Then mix in 13 g salt. Cover the bowl and refrigerate* for 18 hours. Remove the dough from the refrigerator and preheat your oven with a baking stone to 500F
Flat the dough and arrange 6 Chorizo Cantimplano slices*, fold the dough and arrange another 4 slices **Salchichon (Spanish Salame). Fold the dough again and flatten the stuffed dough with a rolling pin. Cut in four long pieces,  twist each piece and than connect them into a round loaf.
Bake for 15 minutes at 500 F at for another 15 minutes at 480F.

* cold  fermentation of spelt sourdough dough was a great idea; spelt has weak gluten and should not be kneaded too much;  it also improved the taste of the finished loaf and

** both cold meats are sliced very thinly, 10 slices weighted 84 g

Sourdough Spelt Flatbreads with Za'atar

300 g whole wheat sourdough starter, fermented for 12 h
350 g water
4 g salt
2 tablespoons olive oil
600g whole spelt flour
Knead the dough and let ferment for 5 hours. Divide the dough and shape  into balls. Let sit for 30 minutes or refrigerate covered with foil to cook them later (up to 48 hours). Roll the balls and cook them in a preheted non-stick  skillet over medium heat. When ready top each bread with a few drops of olive oil and 1/4 teaspoon of  za'atar .

Submitting toYeastspotting.

Whole Spelt and Wheat Sourdough Boule

360 g whole grain sourdough (wheat and rye)
715 g water
475 g whole spelt flour
600 g whole wheat flour
Knead the dough and set aside for an hour. Add:
23 g salt,
knead the dough and set aside for 3 hours. Flatten the dough and arrange the date halves (200g) over the dough. Shape a boule (from the French for ball). Put into proofing basket and refrigerate overnight for retarding. In the morning remove the basket from the refrigerator and preheat your oven with a baking stone to 500F.
Baking:
at 500 F for 20 minutes with steam,
at 460F for 20 minutes
at 430 F for 20 minutes.

 Submitting toYeastspotting.

Whole Spelt&Wheat Sourdough Boules/ Orkiszowo-pszenne bochenki na zakwasie

Submitted to yeastspotting.


Sourdough starter:/Zaczyn zakwasowy:

80 g whole rye sourdough/zakwasu żytniego

120 g whole rye flour/mąki żytniej razowej

144 g water/wody

Let ferment for 10-12 hours./ Fermentacja:10-12 godzin.

Final dough:/Ciasto chlebowe:

all of the ripe whole rye sourdough starter/cały zaczyn
608 g whole wheat  flour/m. pszennej razowej
398 g whole spelt flour/m. orkiszowej razowej
670 g water/wody
24 g salt/soli


Dissolve the starter in the water. Add  the flours. Knead until thoroughly combined. Let  autolyse for 20 minutes./ Rozpuścić zakwas w wodzie i dodać mąki. Zagnieśc ciasto i odstawić na 20 minut. 
Add the salt and continue kneading./Dodać sól i zagniatać ponownie.
Allow the dough to ferment in a bowl for 4 hours, folding at 1 and 2 hours./ Zostawić ciasto w misce do wyrośnięcia na 4 godziny. Po 1 i 2 godzinie lekko zagnieść ciasto, nie wyciągając z miski. Orkisz ma słaby gluten i nie służy mu zbyt intensywne zagniatanie.

Divide the dough  and shape into balls . Let rest for 15 minutes, allowing the gluten to relax./ Podzielić ciasto i uformować 2 kule. Zostawić na kwadrans.

Shape the dough into boules. Proof  them seam-side up for 3 hours.

Preheat the oven to 500°F with a steam pan.Turn down the oven to 450°F and bake for 20 minutes with steam. Remove the steam pan and bake for another 30 minutes without steam.Turn off the oven and crack the door. Leave the loaves in for 10 minutes longer./
Ukształtować okrągłe bochenki. Zostawić do wyrośnięcia na 3 godziny.
Piekarnik rozgrzać do 250 C z foremką wypełnioną szklanką wody. Zmniejszyć temperaturę do 230 stopni i piec z parą przez 20 minut. Usunąc foremkę i piec jeszcze 30 minut bez pary. Wyłączyć piekarnik, uchylić drzwiczki i zostawić chleby w środku na 10 minut.

I adapted the recipe from Beginning with Bread

Whole Spelt & Wheat Baguettes with Flax Seeds/ Orkiszowe bagietki

The baguettes go  to yeastspotting at Wild Yeast Blog.

First day: 8PM

• Blanched seeds:

100 g organic  brown flax seeds
114 g hot water

Let cool and refrigerate overnight.

• Altus

192 g old bread

365 g hot water

Let soak overnight.

• Sourdough

2 TBS  whole wheat starter from the fridge

100g water

100g dark rye flour

Next day:8AM

556 g altus (mashed)

210 g sourdough (all minus 1TBS)

300g water

505g whole spelt flour
300g whole wheat flour
214 g blanched seeds
Mix and knead the dough. Set aside for 45 minutes. Then add:

18 g salt.
Knead and set aside for 45 minutes. Knead and let ferment for 3h . Put into refrigerator for 6 hours.

Shape the baguettes and score them using scissors. Preheat the oven to 500F with baking stone. Prepare 1/2 cup hot water for steaming. Bake for 15 minutes at 485F and 10 minutes at 450F. Enjoy!

8 wieczorem:
Namaczanka:
100 g siemienia lnianego+114 g goracej wody; ostudzic i wstawic na noc do lodowki.

Altus:

192 g starego chleba+ 365 g wody; namoczyc przez noc.

Zaczyn zakwasowy

100 g wody+100 g maki zytniej razowej+2 lyzki zakwasu pszennego prosto z lodowki

8 rano:

wszystkie skladniki przygotowane wieczorem

300 g wody

300 g maki pszennej razowej

505 g m. orkiszowej razowej

wymieszac, odstawic na 45 minut i dodac 18 g soli. Zagniesc odstawic na 45 minut i jeszcze raz zagniesc. Odstawic do fermentacji na 3 godziny. Wlozyc ciasto szczelnie owiniete do lodowki na 6 godzin. Formowac bagietki. Nagrzac piekarnik z kamieniem do maksymalnej temperatury. Przygotowac pol szklanki wrzatku do naparowania piekarnika.

Wlozyc bagietki, wlac wode do formy stojacej w piekarniku. Piec kwadrans w 240 st. C i 10 minut w 225 st.C.

Najlepsze - bo chrupiace- na poranne sniadanie.

Pine Nuts Rye Bread (with pâte fermentée) / Zytni z piniowymi orzeszkami

I fell in love with Gérard Rubaud starter (previous recipe). I could hardly wait to build it once again and use to bake rye bread. I am very satisfited with the result.

The loaves go  to yeastspotting at Wild Yeast Blog.

Sunday, 9 PM/Niedziela 21.00
First build/ 1 etap budowy zaczynu
6 g ripe stiff starter (any starter is fine, mine was whole wheat)/ dojrzalego zakwasu-moj byl pszenny
10 g water/ wody
2 g whole wheat flour-Stop&Shop/maki pszennej razowej
1 g whole spelt flour, stone ground-Bob's Red Mill-/maki orkiszowej razowej
1 g dark rye flour, stone ground-Hodgson Mill/ maki zytniej razowej
10 g white whole wheat flour- KA/maki bialej pszennej razowej

Monday, 7AM/Poniedzialek 7.00 -put the starter from the first build to the fridge for 24 h./Wlozylam zaczyn do pojemnika z pokrywka i schowalam do lodowki na 24 godziny.

Tuesday, 7 AM/Wtorek 7.00
Second build/2 etap
28 g starter from the first build/caly zaczyn z 1-go etapu
18 g water/wody
26 g whole wheat flour/maki pszennej razowej
3 g whole spelt flour/maki orkiszowej razowej
1 g dark rye flour/maki zytniej razowej

Tuesday, 2 PM/Wtorek 14.00
Third build-3 etap
74 g starter from the second build/caly zaczyn z 2-go etapu
56 g water/wody
88 g whole wheat flour/maki pszennej razowej
9 g whole spelt flour/maki orkiszowej razowej
3 g dark rye flour/maki zytniej razowej

Wtorek, 6 PM
Final dough
230 g starter - all from the 3rd build/caly zaczyn z 3-go etapu
165 g whole wheat flour/maki pszennej razowej
83 g whole spelt flour/maki orkiszowej razowej
672 g white whole wheat flour/bialej maki zytniej razowej
150 g pâte fermentée (photo below)

772 g water/wody
20 g salt/soli
100 g pine nuts

Cut up the starter into small pieces and dilute them with water. Let rest for 30 minutes.
Add salt and work it through the dough. Let rest for 30 minutes. Knead the dough lightly and let ferment for 3 hours. Soak pine nuts in boiling water for 3 h and drain.
 Flat the dough, spread the pine nuts and divide. Shape the loaves, put them in the proofing basket and cover with foil; then place the dough in the fridge for overnight retarding.

Rozpuscilam zaczyn w wodzie, dodalam make i zagniotlam ciasto; odstawilam na 30 minut. Nastepnie dodalam sol. Przykrylam miske i zostawilam ciasto na kolejne 30 minut. Po tym czasie lekko zagniotlam ciasto i ostawilam je na 3 godziny fermentacji . Orzechy piniowe zalalam wrzatkiem i zostawilam na 3 godziny. Odsaczone orzeszki rozlozylam na rozplaszczonym ciescie chlebowym, ktore podzielilam na pol.
Uformowalam bochenek, ulozylam go w koszu, szczelnie owinelam folia, zakrylam i wstawilam na noc do lodowki. Gdy okolo 10 rano sprawdzalam, jak wygladaja -zauwazylam, ze przez noc ladnie podrosly.

Wednesday 5.00 PM :/Sroda -17.00:
Remove the loaf from the fridge.
Pre-heat the oven to 500 F with the baking stone.
Prick the dough with a bamboo skewer. Prepare 1/2 cup of water for steaming.
Bake with steam at 480 F for 15 minutes and at 450 F for 30 minutes (the smaller- oval one only  for 20 minutes).

Wyjelam bochenek z lodowki i nastawilam piekarnik z kamieniem na 250 st.C.
Nakulam chleby i wstawilam do piekarnika wraz polowa szklanki wrzatku-dla wytworzenia pary.
Pieklam kwadrans w 240 st.C. Obnizylam temperature do 230 st. C i pieklam okragly chleb 30 minut, a mniejszy podluzny - tylko 20 minut.

Roggendinkelbrot with seeds

Recipe from:   roggendinkelbrot-3stage-detmolder-process

1ST DAY:


Refreshing the sourdough-3pm
16g Dark Rye Flour
24g Water
8g Sourdough Starter (100% hydration whole-rye)



Basic Sourdough-8pm
100g Dark Rye Flour
78g Water
all refreshed sourdough

NEXT DAY:

Full Sourdough-1.30pm
270g  Dark Rye Flour
270g Water
all basic sour

Soaker:
50g sunflower seeds
50g pumpkin seeds, roasted
408 g water

Final Dough 4.30pm
514g Dark Rye Flour
100g Whole Spelt Flour
18g Kosher Salt
full sourdough
soaker


Mix the ingredients listed above and let  ferment for 90 minutes.
Divide dough into two  pieces.Form the loaves, dusting lightly with rye flour to prevent sticking. Place in baskets  and  proof covered for 1 hour.  Then preheat oven to 500 F with baking stone. Place loaves on baking stone, add 1 cup hot water to steam pan and bake  for 10 minutes.Then turn oven down to 410 F and bake for another 40 minutes .

Pizza and something like focaccia

When I saw the  recipe for the whole-grain-pizza-au-levain at Farine blog I already  knew that I would  try it soon.

 It is  a great recipe because you can prepare it in advance, put into refrigerator and use whenever you want  (within a week) .

150 g firm levain (hydration rate: 60%)-my was rye (100% hydration)
950 g whole grain flour (45% wheat, 45% spelt and 10% rye)- I used 550 g whole-wheat flour and
 450 g  organic whole spelt flour ; I didn't add rye because I used rye sourdough
50 g gluten - I didn't have a gluten at home
787 g water
18 g salt
100 g extra virgin olive oil (optional)-I skipped the option

Dissolve the sourdough in the water, add whole-wheat flour, salt and mix using a spoon. Then add spelt flour and mix by hand until it is thoroughly combined. Put the dough to a plastic container and cover with lid. Let it ferment for 2 hours. Then put the container to refrigerator. 

When you are ready to bake - take the dough out of the refrigerator and preheat the oven to 450 F with a baking stone. To make one regular pizza (for two people or for one hungry man) take out  1/4 of the dough from the container,  put it on floured counter top and shape into ball. 

Grease  a pizza pan with olive oil and cover it with some flour. Flatten the dough on the pan using your hands and a rolling pin.

Add the topping and bake for 15 minutes.

My topping:

- choped and cooked plum tomatoes with a green  jalapeño

- grated Pecorino Romano and Mimolette Francaise

After baking I topped the pizza with some fresh baby spinach and cashew pieces.

From the rest of the douhgh I shaped something like focaccia, topped it with some  sweet green and red pepper.