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

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 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

Makes 1 loaf Based on Transitional Multigrain Hearth bread from Whole Grain Breads by P. Reinhart. SOAKER  Rye: 30g Rolled oats: 30g Cornmeal: 30g Flax seeds: 10g Water: 180g preferment SD starter 100% hydration: 60g Water: 100g Whole wheat: 150g Final dough Soaker Preferment APF: 150g Salt: 7g Toasted sunflower, pumpkin and sesame seeds fermentation 2.5 hrs with two stretch & folds. proofing 50-60 minutes baking Bake in a steamed oven at 220°C for 36-40 minutes

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

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

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....

Makes 1 loaf Ingredients(includes starter) 1 loaf, g Baker’s % AP Flour - 340g, Rye - 60g. 463 100% Water - 200g 247 53.4% Salt 8 1.7% Beetroot, baked, shreded (assumed 25% liquids) 180 38.9% TOTAL 898 194% Sourdough starter (rye), 75% hydration - 110g mixing Mix all ingredients fermentation 3-4 hrs hrs proofing 60 minutes at room temp, 8-10 hrs in refrigerator. baking Bake in a steamed oven at 230°C for 15 minutes lower the temp to 210 °C and continue to bake for 25-30 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

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.

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

Bread flour - 150g Low fat yogurt -  200g 1-9. Mix well and knead briefly. Form a ball and place into a bowl, make two cross cuts and cover with plastic wrap. Poke some holes in the wrap. Leave at room temp(26 C) for 48 hrs. 10-18. Divide and through out one half , preferably keep the inner part and through out the outer dry layer. Add 100g flour and 50g water, mix and knead. Place in a jar for 24 hrs Repeat step 10-18 for 14 days 22-30. The mother starter is ready to be used. Feed 3 times 2:2:1 (starter:flour:water) before each use. Feed mother starter once a week 2:2:1(starter:flour:water) Source: http://ricette.giallozafferano.it/Lievito-madre.html