Bakery Goods

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 2 small loaves preferment SD starter - 30g Rye flour - 110g Water - 110 mixing SD preferment(levain) - 250g, 100% hydration APF - 350g Ground pumpkin seeds - 60g water - 235g Olive oil - 30g Salt - 8g Pumpkin and other seeds Spice mix(nutmeg, cardamon, cinnamon, turmeric) - 1 tsp fermentation 2.2 hrs with two stretch & folds. proofing 30 min at room temp, 12 hrs in the fridge. baking Bake in a steamed oven at 220°C for 30-35 minutes

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

Makes 2 loaves 2 loaves, g Baker’s % AP Unbleached Flour 900 100% Water 542 62.3% Potato (cooked and mashed) ~50% hydration 230 24.2% Salt 19 2% Caraway seeds - 1 tbsp Total 1791 188.5% preferment sourdough starter - 30g flour - 100g water - 100g mix and let rise until double in size and passes float test mixing Mix all ingredients and knead for 6-8 min fermentation 2-4 hrs or until doubles shaping Divide and shape round or oval loaves proofing 50-60 minutes, optional 12 hrs in cold baking Bake in a steamed oven at 220°C for 36-40 minutes

Makes 1 loaf 1 loaf, g Baker’s % AP Flour (preferment - 206g. ; dough - 274g.) 480g 100% Water 312g 65% Yeast 10 2.1% Salt 10 2.1% Total 812 169% preferment flour - 206g. water - 154g yeast - 10g, Mix and ferment for 3-4 hrs, mixing Mix the preferment with the rest of components, knead 8-10 min. fermentation 1.5 hrs. shaping Degas and shape round boule. proofing 40 min. baking Scoring: one deep horintal side cut ~ 2 cm deep Bake in a steamed oven at 200°C for 40-45 minutes

From  http://www.medievalists.net/2013/07/04/bread-in-the-middle-ages/ Makes 2 loaves. 2 loaves, g Baker’s % Flour Rye - 187g (47%) Whole wheat - 213g (53%) Starter 25g 425 100% Water 225 56.3% Dark beer / ale 100 25% Salt 7 1.7% Total 782 183% preferment Mix all flour and divide in half. Reserve one half. Mix 50g of sourdough mother starter(100% hydration) with water and beer, add one half of flour mix. Let ferment for 12 hrs. mixing Mix the preferment with the second part or the flour, kneed some, let rest 20 min, add salt and knead some more. fermentation 1.5 hrs or until double in size. shaping Divide and shape round or oval loaves, . proofing 50-60 minutes baking Scoring: cross. Bake in a steamed oven at 240°C for 15 minutes, then 190°C for 15-20 min

Makes 1 loaf Ingredients(includes starter) 2 loaf, g Baker’s % Flour (420g whole wheat, 120g rye)  540 100% Water 355 65.7% Salt 9 1.7% Total 904 167.4% preferment Mix - 120 g of rye sourdough starter(100% hydration) - 60 g rye flour - 100 g water Fermentation 3hrs mixing Mix - 480 g wheat flour - 190 g water - preferment Autolyse 20 min, add salt, knead 6 min. fermentation 1.5 hrs with one stretch & fold. shaping Shape round loaf and place it in round basket. proofing 60 minutes Optional retard overnight in refrigerator. baking Bake at 240°C with steam for 10 min, 220°C for 30 min. May need to cover with tin foil for last 10-15 min.

Makes 2 loaves 2 loaves, g Baker’s % Flour(AP-720g; rye - 100g) 820 100% *Sourdough starter (100% hydration) 120 Water 470 60% Salt 13 1.5% Malt 26 3% Olives(Kalamata) 200 22.7% Total 1649 187% *Starter weight included in flour/water: 50/50 mixing Mix all water with starter, add flour and malt. Let rest (autolyse) 30 min. Mix in salt and olives, knead 3-4 min. fermentation 2.5 hrs with 3 stretch & folds. shaping Divide and shape round or oval loaves proofing 50-60 minutes at room temp. retard overnight(10-12 hrs) in refrigerator. baking Bake in a steamed oven at 230°C for 10 minutes, 200°C for 20 min.

Makes 2 loaves 2 loaves, g Baker’s % Flour (480g AP, 80g Whole Wheat; 50g in starter) 610 100% Water (50g in starter) 460 75.4% Malt 10 1.6% Salt 12 2% Cheese(Asiago, Cheddar, Gruyère) finely shredded 40 6.6% Total 1132 185.6 Fresh rosemary finely chopped - 1-2 tbsp Ground black pepper - 1/4 tsp mixing Mix water, flour, malt and 100g of mature sourdough starter. Autolyse 20 min. Add salt, pepper, rosemary and cheese, kneed 2-3 min. fermentation 3 hrs with three stretch & folds. shaping Divide and shape round or oval loaves of desired weight proofing 1 hr at room temp, 8-12 hours in cold baking Bake in a steamed oven at 240°C for 15 minutes, 20 min at 200°C

Makes 2 loaves 2 loaves, g Baker’s % Flour: wheat 485g + rye 75g 560 100% Water 330 58.8% Salt 13 2.2% Malt 11 2% Total 913 163% Starter wheat flour - 170g water - 170g sourdough - 20g Mix and ferment 8-12 hrs mixing Mix all ingredients with the starter, autolyse 30 min, knead 5-6 min fermentation 2.5 hrs with 2 stretch & folds. shaping Divide and shape round or oval loaves proofing 2.5 hours at room temp or 1.5 hours, then retard for 2 – 16 hours in a cool place baking Bake in a steamed oven at 250°C for 10 minute, lower the temperature to 220°C and bake for 15-20 min.

Authentic Country Bread (Pain de Campagne) with addition of Prefermented Dough (pate fermentee) From The Taste of Bread by R. Calvel. Makes 2 loaves 2 loaves, g Baker’s % Flour(Wheat - 530g, Rye - 30g) 560 100% Water 386 69% Active Dry Yeast 11 2% Salt 6 1% Malt 11 2% Total 974 174% preferment (pate fermentee) Wheat flour - 250g Water - 190g Yeast - 4g Salt - 3g. Mix, knead briefly and ferment for 1 hr, refrigerate for 12-16 hrs. Alternatively use "old dough" from previous batch(1-2 days old). mixing Remove pate fermentee from refrigerator 2 hrs before mixing. Mix pate fermentee with the rest of ingredients, knead for 8 min on second speed fermentation 1.5 hrs with one stretch & fold. shaping Divide and shape oval loaves proofing 50-60 minutes @ 24°C baking Score and bake in a steamed oven at 240°C for 10 minutes Release the steam, lower the temp to 110°C and bake for 20 min.

From The Taste of Bread by R. Calvel. Makes 3 small or 2 medium size baguettes Straight Dough 3 loaves, g Baker’s % Bread Flour 500 100% Water 335 67% Active Dry Yeast 4 .8% Salt (add after autolysis) 10 2% Malt 1 .2% Total 850 170% Straight Dough Process with Traditional Mixing Method (lst speed for all mixing) Mixing 1 st speed:             3min Autolysis:                          15min Mixing 1 st speed:             12 min Dough temperature:           24°C 1st Fermentation:               150 min Punch down after:              80min Dividing, rounding & rest:...

Makes 1 loaf 1 loaves, g Baker’s % Flour (rye -90g, AP wheat - 360g) 450 100% Potato Water 260 57.8% Mashed potato 114 25.3% Active Dry Yeast 4 .9% Salt 9 2% Total 837 186% Ground Black(or white) pepper - pinch Grated Nutmeg - 1/2 tea spoon preferment Rye sourdough starter (100% hydration) - 12g Rye flour - 45g Water - 45g Mix and ferment at 25°C for ~3 hrs, must rise 100% (double) mixing Mix all ingredients, knead 5-6 min. fermentation 1.5 hrs with one stretch & fold. shaping Divide and shape round or oval loaf. proofing 50-60 minutes baking Score: three, four or five cuts from center to edge(star). Bake in a steamed oven 5 min in at 240°C 15 min at 220°C 15 min at  200°C

Makes 2 loaves 2 loaves, g Baker’s % Bread Flour 700 100% Water 490 70% Malt 10 1.4% Active dry yeast 7 1% Salt 13 1.9% Total 1220 174.3% old dough (Pasta di riporto) Flour - 100g Water - 70g Yeast - 2 g Salt - 2g Mix and ferment for 2 hrs. Degas and refrigerate for 12 hrs , up to 3 days. Alternatively can use left over dough from previous batch mixing Mix all ingredients, let stand for 20 min, knead and add chopped old dough. Knead 6-8 min. fermentation 1.5 hrs with 3 stretch & folds. Save170g of fermented dough for next batch, refrigerate it for up to 3 days. shaping Divide and shape round loaf or make thick long log and twist it in circular motion to form a round loaf. proofing 40 minutes. baking Bake in a steamed oven at 250°C for 10 minutes Release steam and lower the temp to 220°C and bake another 20 min.

Arguably the most famous Belorussian bread. Makes 1 loaf 1 loaf, g Baker’s % Flour (Rye - 300g, whole wheat - 120g) 420 100% Water 310 77.8% Potato mash 50 12.4% Malt (preferably rye white) 30 7.2% Molasses 13 3.3% Salt 9 2.2% Total 812 203% preferment Sourdough rye starter - 40g (100% hydration) Rye flour - 100g Water - 80g Mix and let ferment for 3-4 hrs. Scalding Rye flour - 100g Malt 30g Mashed potatoes - 50g Caraway seeds - 1 tsp. Boiling water(best from boiled potato) - 230g Pour 1/2 of water into the flour, mix well; add the remaining water and warm the mix to 65deg. cover and let cool down. Mix with preferment Let ferment for 3 hrs. mixing Mix all remaining ingredients with fermented scalding, kneed several minutes. May have to adjust water/flour. fermentation 3-4 hrs or until double in size. shaping With wet hands shape round or oval loaf. proofing 4 hours at 30°C or 2 hours at 24°C and retard 12 hrs in refrigerator baking Bake i...

Makes 1 big loaf 1loaf , g Baker’s % AP Flour 600 100% Water 360 60% Yeast 6 1% Salt 8 1.3% Sugar 24 4% Molasses 12 2% Margarine 12 2% Total 1022 170.3% Raisins - 60g preferment Flour - 400g Water - 360g Yeast - 4g Mix all ingredients and ferment for 4 hrs mixing 30 min before making dough mix warm water with molasses, sugar and yeast, let sit until bubbly(~30 min) Mix all ingredients with the preferment , knead on 2-nd speed for 5-6 min fermentation 1.5 hrs with one stretch & fold. shaping Shape round loaf. proofing 30-40 minutes baking Bake in a steamed oven at 240°C for 10 minutes, release steam and lower the temp to 210°C ; bake another 25 min.

Makes 3 small or 2 medium size loaves 2 loaves, g Baker’s % Whole wheat flour 550 100% Water 400 72.7% Active Dry Yeast 8 1.5% Salt 10 1.8% Malt 6 1% Total 974 177% preferment Flour - 150 g Water - 150 g Pinch of yeast Mix and ferment 12 hrs. mixing Mix preferment with remaining ingredients, knead fermentation 1.5 hrs with 3 stretch & folds. shaping Divide and shape. proofing 35-40 minutes baking Bake in a steamed oven at 240°C for 30 minutes

Makes 2 loaves 2 loaves, g Baker’s % Flour (AP wheat - 480g.; Rye or Whole wheat - 30 g) 510 100% Water 380 74.5% Active Dry Yeast 6 1.2% Salt 8 10.6% Total 904 177.3% 140g of Asiago or Parmesan cheese, cut into 1/4-inch dice (about 1 cup), plus extra for grating over the top of the bread preferment AP Wheat flour - 180g. Rye or Whole wheat flour - 30g. Water - 230g. Pinch of yeast Mix and ferment for 12-18 hrs at room temp. mixing Mix the preferment with the rest of ingredients, except the cheese, knead for 6-8 min, add cheese and knead some more until incorporated. fermentation 1.5 hrs with 3 stretch & folds. shaping Divide and shape proofing 30-40 minutes. baking Sprinkle with grated cheese just before baking. Bake in a steamed oven at 235°C for 30 minutes

Makes 3 loaves 3 loaves, g Baker’s % AP Wheat Flour 500 100% Water 375 75% Active Dry Yeast 4 .8% Salt 11 2.3% Total 890 178% preferment (poolish) Flour - 150 g Water - 160 g Yeast - pinch Mix and ferment for 12 hrs. at room temp. mixing Mix poolish with the rest of ingredients, knead 7-10 min @speed 2 fermentation 1.5 hrs with 3 stretch & fold. shaping Divide and shape. proofing 40 min baking Bake in a steamed oven at 240°C for 30-40 minutes

Makes 2 loafs 2 loafs, g Baker’s % Flour 1000 100% Water 540 54% Yeast 10 1% Sugar 60 6% Mustard oil 60 6% Salt 15 1.5% Total 1685 168.5 preferment Wheat flour 450g Water 250g Yeast 10g Mix and ferment for 3.5 - 4 hrs. Final dough Mix preferment with the rest of components except the oil. Start kneading on s.2, after 5 min add oil, continue kneading 5 more min. fermentation 1.5 hrs with one stretch & fold. shaping Divide and shape oval loaves proofing 40 min. baking Bake in a steamed oven at 230°C for 30 minutes