Bakery Goods

SOAKER (24 hrs. Refr) Rice cooked 100g. Quinoa cooked 100g. Rolled oats 100g Polenta 40g. Water 100g. Yogurt 220g Salt 4g. PREFERMENT (6 hrs. rt) Water 100g. Whole wheat 40g. Rye 30g. LEVAIN (12hrs. rt) Preferment all (170g.) Whole wheat 150g. Water 150g DOUGH Water 50g. Brown sugar 75g. Salt 9g Bread flour 200g Olive oil 20g Bulk fermentation 5 hrs, one s&f. Proof 2hrs Bake 250C 10 min with steam 200C 20 min

Makes 2 loaves SOAKER Rolled oats: 60g Buttermilk or kefir: 200g mix and leave for 2 hours or overnight in the fridge preferment Water: 150g Rye:50g Whole wheat: 70g sd starter: 1 tbl sp Dough Soaker Preferment APF: 500g Whole wheat:150g Water: 300g Yeast: 1 tea sp Salt:14g Caraway seeds: 2 tea sp

Makes 1 loaf Bread flour - 400g. Whole wheat - 80g. Yeast - 5g. Non alcohol cider - 300g. Salt - 10g. Apple, sour type, finely chopped - 110g. mixing Mix all ingredients except the apples. Knead for 10 min. Transfer into oiled bowl and place into refrigerator for 8 - 12 hrs. Remove the dough from refrigerator and let warm up to room temp, ~2hrs. Add the apples to the dough, knead until incorporated. May need to add more flour to keep the dough consistency. Let ferment for 2-3 hrs or until doubled. Degas and shape oblong loaf. proofing 40-50 minutes. No need to score. baking Bake in a steamed oven at 230°C for 15 min, then 200°C for 25 min.

Makes 1 loaf. Bread flour - 450g. Rye flour - 60g. Water - 240g. Kefir - 120g Salt - 13g. Yeast - 10g. Honey - 40g. Sesame, sunflower, pumpkin seeds - 20g each, lightly toasted.

Day 1. Rye flour 60g. Water 85g. Day 2. Rye flour 60g. Water 60g. Day 3. Should see some minor bubbling. Discard half. Rye flour 60g. Water 60g. Day 4. Discard half. Rye flour 60g. Water 60g. Day 5. Discard half. Rye flour 60g. Water 60g.

Makes 2 loaves or 8 rolls. Poolish Bread flour 150g. Water 150g. Yeast 1/4 tsp Mix and let ferment for 2-3 hrs or until bubbly. Dough Bread flour 350g. Water 225g. Yeast 3/4 tsp Salt 9g. Poolish Mix and knead 4-5 min. fermentation 2.5 hrs with 3 stretch & folds. shaping Divide in half, shape long logs. Rest 20 min. Carefully (do not degas) cut each log into 4 parts. Proof 30 min baking Bake in a steamed oven at 250°C for 20 minutes