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Przytulanka

Inspired by the recipe from the blog: Discovering Sourdough I baked my English Muffins with Feta.




 



Sourdough Starter:


172 g whole wheat flour


212 g water


122 g whole wheat bubbling sourdough


Combine the ingredients in a large mixing, cover and let ferment for 10-12 hours.




 


Final dough:


all of the  sourdough starter


256g water


505 g  whole wheat flour


Mix the ingredients and autolyse for 30-40 minutes. Then add 272 g crumbled feta cheese and work it through the dough.


 



 


Set aside for 40 minutes and knead the dough for 1 minute. Repeat the kneading after 40 minutes. Then let ferment for  4 hours.





Preheat your oven with a baking stone and a steam pan to 450F.Using a rolling pin roll the dough out to 11/4cm (1/2 inch) thickness. Cut the muffins out and place on the baker's peel  lined with parchment paper. Bake for  5-6 minutes each side.


I used a large band from a half gallon mason jar to cut my muffins. I baked 15 muffins.

 

 

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Przytulanka

My lovely husband brought two bottles of Polish beer. He is not an average man who enjoys his time with pals watching games and drinking beer. He said that he was given the beer and  I could make the bread with it. 


So I did. In my opinion the best place for alcohol is in food. I also marinated and baked a leg of lamb with the second bottle of beer.



 


1st build of the sourdough starter


Wednesday 1:30PM-8PM


7.6 g mature whole rye sourdough  starter


11 g water


9g whole rye flour (always stone ground)


 


Second  build


Wednesday 7:30 PM- Thursday 10 AM


all of the starter from the first build


90 g water


90 g whole rye flour


 


Final build


Thursday 9:30 AM-2:30 PM


all of the starter from the previous build


245 g water


245 g whole rye flour


 


 


Soaker: Thursday 9:30 AM-2:30 PM


500 g beer


475 g whole rye flour


162 g steel cut oats


 


 


Final dough:


all of the sourdough starter


all of the soaker


119 whole wheat flour


19 g salt


Combine the ingredients and let ferment for 10 minutes. Shape and score the loaf . Proof  it seem-side down for 1 hour.


Preheat your oven with a baking stone and steam pan to 500F. Place the loaf in the oven and bake for 15 minutes . Then reduce the temperature to 450 ºF and bake for 30 minutes.


 


Internal temperature of the baked loaf was180F.


 


 



 



 


 

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Przytulanka

 I'm sure that many of TFL members remember the recipe -http://www.thefreshloaf.com/node/15778/g%C3%A9rard-rubaud-miche submitted by Shiao-Ping. 


On November I was experimenting with the recipe-changing flours, adjusting time of proofing and fermentation.


Whole Grain Miche




 Recipe: http://bochenkowo.blogspot.com/2010/11/whole-grain-miche-wiejski-razowy.html


Second-Pine Nut Rye Bread with  pâte fermentée




Recipe: http://bochenkowo.blogspot.com/2010/11/pine-nuts-rye-bread-with-pate-fermentee.html


Third Miche with Chestnuts



 



Recipe :http://bochenkowo.blogspot.com/2010/11/miche-with-chestnutschleb-z-kasztanami.html

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Przytulanka


I have never been a big fan of pears. I eat only a few per year. But when I saw those I decided to buy a few. They were delicious. Their beauty inspired me to bake this bread.



Soaker:
453 g water


283g whole rye flour-stone ground
453 whole wheat flour

 Mix the flours and water until the dough comes together and you have a sticky mass and put the container in the refrigerator for 12 hours 
Starter:
125 g water
125 g whole rye flour
25 g whole rye starter


Final dough:
all soaker from refrigerator
255 g starter
Mix the ingredients (it's not easy) and let rest 30 minutes.
Add salt work it through the dough. Let rest 30 minutes. Fold the dough and let rest 30 minutes. Repeat the procedure once more.
Allow the dough to ferment for 4 hours at room temperature.

Shaping:


Flatten the dough into a disc, put 100 g of pistachio nuts (toasted, salted) and pear cut in to pieces. Fold in each side, and then the bottom. . Turn the dough over and shape your pear. Try to shape thick neck to prevent from burning during baking. Use XL raisin or dried plum to make stem end of the pear. Place the pear on peel with parchment . Cover with plastic to avoid drying the dough.

After 3-hour proofing preheat the oven to 500F with a.baking stone. Prepare 1 cup of  hot water for steaming.Score the loaf.
Bake:
15 minutes-480 F
15 minutes -450F
Remove  the parchment, cover the bread with foil (it's brown enough) and bake 10 minutes in 400F.


 Adapted from the recipe from: Discovering Sourdough and inspired by http://www.wildyeastblog.com/2010/01/31/pear-buckwheat-bread/

 

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Przytulanka

 


I am finally proud of my bread...It looks gorgeous. My special thanks for the web


 tutoring go to Australian Baker WARWICK QUINTON.


 


 




 


 


Porridge:


600 h whole-wheat flour


260 g whole-rye flour


100 g buckwheat flakes


850 ml cold water


Mix and flours and water and place in  a box with lid and leave them in the fridge overnight. This method softens the whole grain flours.


 


 


Sourdough:


10 g whole-wheat starter (100% hydration -from the fridge)


100 g  whole-wheat flour


60 g water


Let to ferment for12-14 hours.


 


Remove the box from the fridge and add:


240g altus ( 60 % rye, 40% wheat)


160 g stiff sordough


Mix it through with your hand for a few minutes.


Allow to rest for 30 minutes.


 


Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.


Give it turn and allow to stand for 30 minutes.


Continue the process allowing about half an hour between turns until  your  achive silk consistency.


 


Let to ferment for 4-6 hours 


Shape your bread into cylinder, using the flats of your hands.  Brush with water, and dust with buckwheat flakes. Put into the  proofing basket.

Proof the bread for 3 hours . Slash diagonally 4 times.

Set your oven to 500F and bake:

 

  •  15 minutes with steam in 480F.
  •  20 minutes in 450F
  • 15 minutes in 400F.

 

Recipe adapted from: http://www.sourdoughbaker.com.au/recipes/desem-sourdough-recipes/wheat-and-barley-bread.html

 

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Przytulanka


Hello Everybody!


My name is Anna and I live with my husband and my two sourdoughs - Rye and Wheat-in NY. I was born in Poland. I started baking 3 years ago. I started from the no-knead breads. In 2009 I made my starters and till today I use them to  bake our daily breads. My baking is experimental, intuitive and personal. Recipes are inspiration for me but I rarely follow them. 11 monthes ago I started posting about my bread baking on my blog BOCHENKOWO (Bochenek means loaf in Polish). I had  posted in Polish but few days I decided to start posting in English. 


http://bochenkowo.blogspot.com/


 Here is my first recipe in English:


 


Soaker: 


219 g whole - wheat flour


200 g  boiling water


53 g golden roasted flax seeds


6 g salt


 

Sourdough:

130 g whole- rye flour

122 g whole-wheat flour

123 g organic spelt  flour (whole grain)

250 g  water

35 g  mature sourdough  starter (wheat)*

45 g mature sourdough  starter (rye)*. 

*My  both sourdough starters are whole grain.

Mix all ingredients for the soaker and sourdough it for 10 hours at room temperature.


Final dough :

424 g whole- rye flour

340 g whole- wheat flour

509 g  organic spelt  flour (whole grain)

900 g of water

soudough

soaker

24 g of salt

Disperse the soaker and sourdough in the water. Add the flours (without the salt), Knead by hand until it is thoroughly combined and all the flour is hydrated. Let the mixture sit for  30 minutes.

Add the salt and knead the dough until all of the salt is incorporated.Cover the mixing bowl with plastic bag and let  the dough rest for 60 minutes.

Knead again and divide the dough into two equal pieces. Ferment the dough for 3 hours.

Preheat oven (with a baking  stone) to 500 F.

Place the shaped loaves in oiled loaf pans (2-3) and cover with damp cloth. Score the loaves and put them in the oven.

 Bake  for 10 minutes , then  turn down the temperature in the oven to 450 F. Bake for another 10 minutes, remove  loaves from the pans and place them on the stone. Bake for 15 minutes. Remove the loaves from the oven and let them cool completely on a wire rack before cutting into.


 


 

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