Bakery Goods

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

Makes 1 loaf preferment Bread flour 117g The flour 95g The SD starter(100%hydr.) 60g Water 350g Mix well and let ferment for 6-7 hrs. Dough Preferment - all Rye flour 200g Bread flour 100g Malt strip 20g Sugar 15g Salt 8g Caraway seeds 1 TBL sp Mix all but salt, autolyse 30 min. Add salt knead 5-6 min. When double in size, punch down and let rise again. proofing 50-60 minutes baking Bake in a steamed oven at 220°C for 36-40 minutes