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 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.

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 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.

from The Village Baker by Joe Ortiz. 1loaf, g Baker’s % Flour (includes starter) 435 100% Water (includes starter) 325 74.7% Dry milk 8 1.8% Salt 7 1.6% Vegetable oil 22 5% Total 797 183% Sourdough starter 250g,  100% hudration mixing Mix all ingredients but salt, knead on 2-nd speed for 8-10 min, add salt five minutes before end fermentation 45 min. shaping Shape, place in oiled tin seem-side down. proofing/final rise 6-9 hrs in moist proof box or covered to avoid crusting. Score along just before baking. baking Bake in a steamed oven at 200°C for 36-40 minutes

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

Probably the most popular Russian rye bread. Makes 1 loaf 1loaf, g Baker’s % Flour (84% rye, 16% whole wheat) 460 100% Water 315 68.4% Malt 24 5.3% Salt 5 1% Molasses 19 4% Sugar 29 6.3% Total 852 185% Coriander: 1tsp + pinch for sprinkle. preferment I Rye sourdough starter(100% hydration) - 35g Rye flour - 100g Water - 80g Mix and ferment for 6-8 hrs Scalding Rye flour - 80g Water - 215g Malt -24g Ground coriander seeds - 1tsp Method 1. Mix equal amounts of flour and water(@65°C), add ground coriander seeds Once uniform mix in remaining hot water. Let cool. Method 2. Mix flour and ground coriander seeds with all water. Heat the mix continuously stirring until reaches 65 °C. Remove from heat and let cool. preferment I Rye sourdough starter(100% hydration) - 35g Scalding - all Mix and ferment for 2 hrs final dough Rye flour - 200g Whole wheat flour - 80g Water - 20g Preferment - all Salt - 5g Sugar - 29g Molasses - 19g Dissolve salt...

Makes two loaves from Праздничный хлеб ( Šventinė duona) 2 loaves, g Baker’s % Flour 900 100% Water 540 60% Apple jam 60 6.7% Honey 30 3.3% Salt 15 1.7% Total 1167 171.7% Preferment. Rye flour - 150g. Water - 150g. Sourdough starter - 50g. Fermentation 10-12 hrs @ 23°C Scalding Wheat four - 150g. Hot water - 300g. Caraway seed - 1 tbsp. Mix and warm up to 65-70°C, let cool to room temp. Final dough Preferment - all Scalding - all Wheat flour - 600g. Water - 90g. Apple jam(sour type) - 60g. Honey - 30g Salt - 15g. fermentation  2.5 hrs with two stretch & fold. shaping Divide and shape oval loaves. proof 60 minutes at room temp. 12 hrs in refrigerator. Just before baking poke several holes in the dough.  baking 10 min in a steamed oven at 250°C 20 min at 220°C. Turn the loaves if the oven heat is not uniform. 30 min at 200

Everyday Italian Sourdough Bread - Pane Comune con Lievito Madre Makes 2 loaves 2 loaves, g Baker’s % 1/3 Whole Wheat + 2/3 AP Unbleached Flour* 675 100.0% Water* 445 65.9% Yeast 7 1.0% Salt 14 2.1% Malt syrup 5 0.7% Total 1146 169.8%  *includes 150g sourdough starter( lievito madre ), 50% hydration Mix 150 g of sourdough with flour and water(425g), let stand for 30 min . Mix 20 g of water with yeast and malt syrup, add to the dough and start kneading. Add salt. Knead for 3-4 min.  Fermentation 1 hr. with one stretch & fold. Shape batards or round boule. Proof 30 min. Score. Bake: first 10 min @250 C with vapor; then 20 min @ 220 C .

Makes 2 loaves (This is obviously a picture of bread made with white flour, but it gives the general idea) Dough 2 loaves, g Baker’s % Whole Wheat Flour 660 100.0% Water 380 57.6% Yeast 14 2.1% Salt 12 1.8% Oil 60 9.1% Brown sugar 80 12.1% Milk 100 15.2% Rolled Oats 150 22.7% Raisins 200 30.3% Ground cinnamon 20 3.0% Total 1676 254% Soak raisins in warm water for 2 hrs, remove and pat dry. Soak oats in milk for 30 min. Mix cinnamon with 20 g. sugar, set aside. Mix all ingredients, except the cinnamon and raisins; knead for 5-6 min, add raisins and continue kneading until incorporated. Fermentation 2 hrs with one stretch & fold. Divide and roll each portion with in rectangular shape with one side two times longer than the other and the short side as long as pan width. Spread cinnamon/sugar mix evenly on the dough, leaving about 2 cm from edges uncoated . Roll into log shape, place in...

Makes 2 loaves 2 loaves, g Baker’s % Flour (50/50 A P unbleached and wh ole whea t) 660 100.0% Water 380 57.6% Yeast 14 2.1% Salt 12 1.8% Oil 60 9.1% Honey 60 9.1% Milk 100 15.2% Rolled Oats 150 22.7% Raisins 200 30.3% Ground cinnamon 14 2.1% Total 1650 250.0% Soak raisins in warm water for 2 hrs, remove and pat dry. Soak oats in milk for 30 min. Mix all ingredients, except the cinnamon and raisins; knead for 5-6 min, add raisins and cinnamon, continue kneading until incorporated. Fermentation 2 hrs with one stretch & fold. Divide and shape two logs, place into tins. Spray with water and sprinkle rolled oats on top. Proof 40-60 min. Bake 35-40 min @220 C

Two pan loaves or 10 buns Dough 2 loaves, g Baker’s % Flour  (75% AP unbleached +  25% whole wheat) 680 100.0% Water 425 62.5% Yeast 17 2.5% Salt 15 2.3% Oil 51 7.5% Honey 51 7.5% Milk 77 11.3% Rolled Oats 112 16.5% Total 1428 210% Soak the oats in the milk for 30 min. Mix all ingredients and knead for 3-4 min. Fermentation 2 hrs with one stretch and fold @1 hr. Divide and form logs and place into pans. Spray lightly with water and sprinkle rolled oats. Proof 40 - 60 min.  Bake 35 min @ 220 C