Seeded rye sourdough

Been busy with lots baking as we go back in lockdown. Found the best recipe for sourdough muffins on baking sense website. The muffins were delicious. The sourdough pizza also look amazing, so does the sourdough buns, sourdough pitta bread, sourdough donuts, sourdough coffee cake ….. Actually I want to do all the sourdough recipes. So plenty to keep me busy for the next couple of weeks.

I also made this seeded rye sourdough. This is an absolutely lovely loaf, in fact this might be one of my favourites. This makes quite a large loaf so had to use a large banneton (a bread proofing basket). It was also too big for my dutch oven so used a pizza stone instead. To make sure the oven was humid enough I used two small loaf tin filled with water.

Ingredients:

• 100 g whole grain bread flour
• 250 g white bread flour
• 105 rye
• 200 g water
• 100 g milk
• 175 g starter
• 25 hemp seeds
• 50 g pumpkin & sunflower mix seeds
• 20 g nigella seeds
• 10 g flax seeds
• 5 g caraway seeds
• 125 g boiling water
• 15 g of salt

recipe:

1. mix the water +milk + starter + half of the flour. Let it sit for 45 min.
2. In a separate bowl add and mix all the seeds and pour boiling water over it and let it sit for 45 min.
3. Add the rest of the flour +salt +soaked seed mix to your dough let it rest for 10 min.
4. Fold 4 times every 30 min.
5. Final fold and shape – you want to form in a ball and pinch the fold together. Turn the dough so that pinched fold are on your working surface and light pressing down twisting the dough so that it becomes taught.
6. Flour well a large banneton and place the dough in it.
7. Final bulk rise –about 8 hours depending on temperature. I quite leaving overnight somewhere cool.
8. Preheat the oven to 240C with the pizza stone and two small tin loaves filled with water. Once the oven reaches temperature leave it another 30min to make sure the pizza stone is heated through.
9. Taking out the dough – Cut and place baking paper over a cutting board and place it on top of the banneton. Holding together the cutting board, baking paper and banneton quickly invert it.
10. Slash your the top and place it on the pizza stone as quickly as possible.
11. Bake for 45 min at 240C and the last 15 min at 180C at until the top is a deep dark brown.
12. Take it out of the oven and let cool completely.

No Knead seeded oatmeal sourdough

I have just totally given up on kneading. So this loaf is a no-knead variation of the seeded multigrain that I have done earlier. I also took a bit of inspiration from Ginger&bread’s rye and spelt recipe, those rye berries look really great.

I used unhulled hemp seed because I bought way too much and never used them. I have no idea in fact why I originally bought them. Unhulled hemp seeds are a bit weird, super hard and just no recipe uses them. They do work really well with this bread.

 

The soaker ingredient after 30 min. The longer you leave them to soak the better. Soaker ingredients really pop up once mixed in the dough.

 

 

The combination of the hempseed and linseed with the oats and the rye flour really makes this loaf hearty and delicious.

The bread is still quite bubbly. The texture and taste of it is really enjoyable. The hempseed and linseed gives it a pleasurable crunch.

Soaker ingredients

• 85g hemp seed and linseed
• 70g oats
• 90g hot boiling water

Final Dough Ingredients

• 350g water
• 180g starter
• 240g white bread flour
• 100 wholemeal flour
• 175g rye flour
• 12g salt
• soaker ingredients

Recipe

1. In a small bowl mix all the soaker ingredient and leave for at least 30min 
2. In a small cup add 10g of hot water and dissolve the salt. Leave to cool.
3. In a large bowl add the rest of the water + the starter and mix to dissolve.
4. + add the flour + soaker ingredient + the now tepid 10g salt water 
5. Mix until combined
6. Cover with a plastic freezer bag and leave in the fridge for 20 hours.
7. Scoop out your dough on a clean floured surface shape your dough. The seams bottom down, push down and rotate your shaped dough to close the seams on the bottom.
8.  And leave the dough at room temperature for another 2 hours. Preheat the oven at 260C˚ with the Dutch Oven inside. Leave the dutch oven for a least 30 min at 260C˚.
9. Slash the top and Bake at 260C˚ for about 30mins with the lid on. Take off the lid and lower the temperature to 230C˚ for another 15min.
10. Take it out of the oven and let cool for an hour.

Rosemary-thyme oat sourdough bread

So I finally broke down and thought at this point I am invested in making bread and decided to splash some money. I ordered two bread proofing baskets ages ago but because of some kerfuffle I only received them this week.

 I tried two breads to celebrate the two bread proofing baskets. The first is a recipe from the ever wonderful bewitching kitchen blog. Although for the first time ever was not especially pleased with the rye cumin and orange sourdough. I could really taste the sweetness from the orange juice. The cumin also did not really mesh well. I did learn that to check whether the bread is proofing by poking it and it should bounce back. I never could  tell when the bread “doubled” in size.

Rye orange cumin bread

I also made another bread, which I made up the recipe for.  It was basically a way to get rid of the rosemary and thyme that had seen better days a week ago. I also added some oats to give it a bit of oumpf. It turned out surprisingly well. This is my most bubbliest of bubbly bread. I slashed it right down the middle and it sort of exploded and expended upwards which gave it a really cool shape.

    Ingredient:

• 300g bread white flour
• 100g wholmeal bread flour
• 50g oatmeal
• 50g rye flour
• 375g water
• 50g sourdough starter
• 10g salt
• sprigs of thyme and rosemary

Recipe:

1. Mix flour+rye+water+starter+ Oats+salt+thyme +rosemary and let it rest for 40 min.
2. Stretch and fold the dough every 15 min X5.
3. Shape, let it proof for 20 hours in an proofing basket in the fridge.
4. Pre heat the oven to 245ºC with the baking stone in and take the dough out of the fridge.
5. Flour and score the loaves.
6. Bake for 45 min.
7. Cool on a wire rack for at least an hour.

This was an amazing bread! I really loved it. Having the bread basket made such a difference. Literally just popped on the baking stone, it’s amazing. Another reason why it might have been so bubbly is it was continuously at room temperature being feed for the last couple of days. I have had my starter for ages and I don’t make bread every week, so I usually keep it in the  fridge so I don’t have to feed it. This might affect its activity, something to test at some point.

Turmeric and caramelized onion sourdough bread

Dear readers, my new lover is a book called Tartine No. 3. It is amazing! Anyways I am back on sourdough.

I bought turmeric for one dish ages ago and they only had a massive bag on sale and I bought it.  There is really only so many dishes you can put turmeric in. It’s the fish sauce of the spice world I tell you.

Anyways which brings me to my mind point: TURMERIC BREAD! well added onion so really it feels like the absolute onion bahjis of bread. I looked around the internet, thinking I would not find a thing. I was wrong the internet is a wondrous place. So there is this amazing red lentil turmeric bread, and this turmeric bread or this onion quinoa turmeric sourdough. You wonderful internet people.

So after bit of internet research and really experimentation made my own recipe. I am not going to lie it looked alarmingly yellow as originally I put in 2 tablespoon.  The bread tasted okay in the end, but the turmeric was a bit too present. And although the taste of turmeric really does mellowed much more than I expected once cooked, I reduced to one tbsp in the recipe.

Ingredients:

• 1 onion
• 185 grams starter
• 150 grams white bread flour
• 200 grams whole wheat bread flour
• 35 grams rye flour
• 225 grams water
• 10 grams salt
• 1 tsp turmeric

Recipe:

1. First thing first, caramelise the onion. Cut the onion into thin slices. Cooke the onion on medium low heat in skillet or cast iron pan with some olive oil, pinch of salt and pepper. Caramelising onions takes ages but not a lot of attention, I threw them on during dinner. It should take about 40 min gently moving them around every once in a while to prevent the onion from burning.
2. Once the onions are caramelised let them cool. Meanwhile in a bowl add the starter +flours + water and mix.
3. Once cooled add the onion + turmeric + salt and mix.
4. To avoid the the dough sticking to your hands just make sure your hands are wet.
5. Leave to proof for 5 hours at room temperature (16ºC). Or overnight in the fridge.
6. Heat the oven to 215ºC with a dutch oven inside.
7. Once the oven and the dutch oven are heated to 215ºC cook your bread for 40min or until the internal temperature is 198ºC.
8. Leave to cool on wire rack for an hour.

Seeded multigrain oat sourdough

Hello rye sourdough how wonderful you are. Moving on from your plain normal rye sourdough I decided to explore rye and seeded sourdoughs. Again the most wonderful wild yeast blog comes to the rescue with an amazing multi seed multigrain sourdough. The recipe called for shaping into 2 batards (think the shape of fat cigars), but I am more of a boul girl myself as you can see. It does mean the baking time is longer though.

 

Soaker Ingredients:

• 100 g mixed seeds (I used linseed, sunflower, chia, and pumpkin)
• 35 g rolled oats
• 86 g water

Final Dough Ingredients:

• 240 g flour
• 94 g whole wheat flour
• 41 g coarsely-ground whole rye flour
• 227 g water
• 170 g mature 100%-hydration sourdough starter
• 10g  salt
• All of the soaker ingredients

Recipes:

1. In a small bowl mix all the soaker ingredient and leave for 30min
2. In another bowl mix all the flours + water + starter into a shaggy dough, cover and rest for 30 min
3. After 30 min add the salt +soaker ingredient to the shaggy dough and mix until combined. Let it rest for 30 min
4. Fold 5 time every 15min X3
5. Shape in boule or batard (think fat cigar shape).
6. Do quick gentle role in a mixture of seeds to get a nice seedy crust.
7. proof for about 3hours or can overnight it in the fridge.
8. preheat the oven to 245ºC
9. Reduce to 235ºC and bake with steam for 10 min and without steam for 35 min
10. Leave to cool form at least an hour.

 

Such a hearty loaf. The seeds added on the crust, slightly burnt, give it such a nice flavour. 

The texture is quite lovely. Although this bread is on the heavy side, some nice bubble come through. Definitely a great way to use seeds in the kitchen.