Bakery Goods

http://crucide.livejournal.com/96801.html (Russian) Makes 2 loaves soaker Flax seeds - 63g Water - 190g Levain Rye sd starter - 40g Rye flour - 140g Water - 180g Final dough Soaker Levain Water - 312g Wheat flour - 698g ( I used half whole wheat). Rye flour - 74g Salt - 20g Sunflower and pumpkin seeds (roasted) fermentation 2 hrs with two stretch & fold. proofing 50-60 minutes baking Bake in a steamed oven at 250°C for 10 minutes, then 15 min at 210°C

Makes 1 loaf Levain : Rye sd starter 50g, 100% hydration Whole wheat flour 150g Water 150g Mix and let ferment until bubbly and pass float test (~3 hrs) Dough : Levain - all 350g WW flour 300g Water 130g Honey 30g Salt 7g Handful of walnuts roughly cut Handful of dry cranberries Mix all but salt, autolyze 20 min add salt and kneed 8-10 min. Bulk fermentation 2.5-3 hrs or until doubles, room temp Shape and place in banneton basket. Proof 1.5 hrs @30C, my oven has proof function or just turn the oven light on. Bake 10 min @250C with steam, 15 min @200C

Makes 1 loaf preferment Sourdough starter 30g. Rye flour - 100g Water - 100g Mix and let ferment ~2.5 hrs DOUFGH AP flour - 100g Whole wheat - 100g Rye flour - 100g Molasses - 20g Salt -7 g Caraway seeds - 2teasp. crushed fermentation Mix all ingredients except salt, after 20 min. add salt and knead for 5-6 min, the dough will be sticky. Place in oiled bowl. Ferment 3 hrs. proofing Shape round or oval loaf, place in banetton  and let rise at room temp for 60 minutes, then overnight in refrigerator. baking Bake in a steamed oven at 250°C for 10 minutes, lower the temp to 220 and bake for 15 min