Bakery Goods

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

12 rolls, g Baker’s % AP Flour  500 100% Water 300 60% Butter 30 6% Yeast 6 1.2% Sugar(honey) 20 4% Salt 9 1.8% Total 865 173% mixing Mix all ingredients, kneed for 8 min. fermentation 1.5 hrs. shaping Divide into 70g pcs. Possible shapes: ball, pretzel knot, croissant, horseshoe, small torpedo(batard) proofing 30 minutes at 30°C BOILING For the baking soda bath: 1 liter water 8 teaspoons baking soda 2 teaspoons salt Boil each roll for 30 sec, remove and dip in seeds(sesame, poppy, caraway, flax) or coarse salt or hard cheese. Score. baking Bake at 220°C for 20-25 minutes.

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

330g strong white bread flour, plus extra for dusting 200ml lukewarm water ¾ tsp dried active yeast 250g seedless black grapes, cut in half lengthways 1 tbsp fennel seeds, lightly crushed 3½ tbsp muscovado sugar About 120ml olive oil 1 egg yolk Coarse sea salt 2 tsp polenta PRE-FERMENT 150g flour 200g water yeast fermentation mix the preferment with the rest of flour, egg yolk, 1/2 tsp salt and 1 tbsp sugar. ferment 1.5 hr, with 1 s&f Put the grape halves in a small bowl with the fennel and two tablespoons of the sugar, stir and set aside for at least an hour. shaping flatten, sprinkle with polenta and let sit for 20 min, brush with oil, add grape mixture and press it into the dough. Let rise 20 min. Sprinkle with sugar, let rest 10 more min. baking Bake at 230°C for 15 minutes

For qty 10. Dough AP flour - 500g. Margarine - 250g. Eggs - 3 Sour cream - 100g. Salt - 1/2tsp Sugar - 1tsp Filling Lamb - 400g (or pork rib) Lamb (pork) fat - 50g Onion - 1 big. Cut margarine pea sized pieces. mix with flour, add 2 eggs, salt, sugar and sour cream, knead briefly and form a ball, refrigerate for 2-3 hrs. Make feeling: cut meat, fat and onion into small cubes. Add salt and pepper to taste. Remove the dough from cold, divide, roll each piece and make pies. Brush with egg wash. Bake 20-25 min at 180 C