Bakery Goods

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....