Bakery Goods

Makes 1 loaf Rye flour: 120g. Whole wheat: 280g. Water: 120g. Beer: 120g. Salt: 7g. Honey: 30g. Fennel seeds: 1 tea sp. preferment 120g rye flour 120g water 50g sourdough starter Mix all ingredients and ferment for 2-3 hours mixing Mix all ingredients except salt and leave for 20 min autolize Add salt and knead for 10 min, it will be still sticky. fermentation 2.5 hrs with one stretch & fold. shaping Divide and shape round or oval loaf. proofing 50-60 minutes at room temperature, then overnight in refrigerator. baking Bake in a steamed oven at 250°C for 10 minutes, then 20 min at 200°C

Makes 1 loaf Delayed fermentation method. Ingredients, includes starter. 1 loaf, g Baker’s % Flour AP wheat: 180g Whole wheat: 100g Rye: 50g Rolled Oats: 20g Corn meal(medium, Polenta): 20g Flax seeds, ground:  20g Millet: 20g in starter: 25g 435 100% Water + evaporated milk + 25g in starter 305 70% Salt 8 1.8% Malt syrup or honey 10 2.3% Walnuts, quartered or halved 1/2 cup Dry apricots, quartered or halved 1/4 cup Total 1447 174.4% SOAKER Millet, cooked - all Rolled oats - all Corn meal - all Water - 70g Salt -3g Mix and set aside for 12-18 hrs. preferment Sourdough starter - 50g , 100% hydration Rye flour - 50g Wheat flour - 100g Water - 100g Mix and let ferment for 3-4 hours or until doubles in size. final mix Mix the soaker with the preferment, add the rest of the flour (180g AP) and water (80g) and malt syrup. Autolyse 20 min, add salt, knead 5-6 min, add nuts and dry fruits and knead until well incorporated. Fermentation: 3-