Mixed - Flours Loaves by Anulka
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.
Here is my first recipe in English:
219 g whole - wheat flour
200 g boiling water
53 g golden roasted flax seeds
6 g salt
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
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.