Buttermilk Bread with Hazelnuts and Wattleseeds

I submit Buttermilk Bread with Hazelnuts and Wattleseeds to Yeastspotting.

Saturday 3:45 PM
I combined sourdough starter ingredients:
2 tablespoons rye sourdough
520 g water
520 g stone ground rye flour

Sunday 8:10 AM
 In a large mixing I combined:
950 g sourdough starter
384 g water
500 g buttermilk (1 1/2 % milk fat)
8 g wattleseed (roasted & ground)
1000 g whole wheat flour
Then I soaked:
200 g raw hazelnuts in hot water.
At 8:50 AM I added:
20 g salt
drained hazelnuts
to the dough.
I mixed in the salt and hazelnuts, covered the dough and refrigerated it.
At 3:15 PM I removed the dough, preshaped the loaf  (the dough was not easy to handle) and I put it into a proofing basket (I had to repeat shaping in the proofing basket). Then I refrigerated it.
I turned on my oven at 5.15 PM. When the oven was hot (500F)I loaded the loaf.
I baked :
for 15 minutes at 490F
for 15 minutes at 470F
for 15 minutes at 450F
for 15 minutes at 400F.

wattleseed tastes similar to cocoa and combines very well with milk, buttermilk and fresh cheese like  goat's milk cheese-chevre.

Christmas Sourdough Rye

 MERRY CHRISTMAS EVERYONE!

200 g  mature whole wheat sourdough starter
500 g stone ground rye flour
363 g hard cider *
125 g freshly brewed coffee
20 g ginger bread spice
Combine the ingredients and autolyse the dough for 1 hour.
Then add:
80 g dried apple rings, chopped
100 g hazelnuts, soaked in boiling water for 20 minutes, drained and chopped
10 g salt
Knead the dough, cover and let ferment for 12 hours. Put the dough into a loaf pan  lined with parchment paper and let proof for another 12 hours at room temperature.
Bake for 20 minutes at 470F and for another 20 minutes at 440 F. Let sit for 5 hours before slicing.

* It was not a good idea, I suppose the alcohol killed the sourdough. I haven't notice any sign of fermentation. The loaf was tasty but heavy.

I submit the Christmas loaf to Yeastspotting.

Sourdough Loaf for Scorpio

Submitting to Yeastspotting.

Soaker 1

200 g hard cider

150 g dried apricots, chopped

Soaker 2

150 g Marsala wine

150 g hazelnuts

Soak the dried fruit and nuts for 8 hours. Then drain. Save the wine and cider to add to the dough.

Dough 1

200 g whole wheat sourdough starter (100% hydration)

500 g whole wheat flour

150 g water

all of the saved cider

Knead the dough for 10 minutes or so. Let autolyse for 1 hour. Then add 11 g salt and work it through the dough. Let ferment for 2 hours at room temperature.


Dough 2

200 g whole wheat sourdough starter (100% hydration)

500 g whole wheat flour

200 g water

all of the saved wine

Knead the dough for 10 minutes or so. Let autolyse for 1 hour. Then add 11 g salt and work it through the dough. Let ferment for 2 hours at room temperature.


Roll out the dough 1 and arrange the soaked apricots.

Roll out the dough 2 and cover with it the rolled dough with apricots. Arrange the soaked nuts. 

Shape the loaf and let ferment at room temperature for 2 hours. Then preheat your oven with a baking stone to 500F.

Bake for 20 minutes with steam at 490 F and for another 20 minutes at 460 F.

September Bread with Plums and Hazelnuts

In a large mixing bowl combine:

• 500 g whole wheat sourdough starter (300 g water+200 g flour+ 2 tablespoons of mother starter)
• 500 g water
• 250 g stone groundrye flour

Knead the dough. Autolyse for 45 minutes.
Then add:

• 300 g  Italian plums (previously cut in fourths, cooked in the oven for 2 hours at 200 F in the oven to reduce their moistness)
• 24 g salt

and work them through the dough. Set aside for another 45 minutes.
Then add:

• 120 g hazelnuts (previously soaked in hot water, drained and halved).

Knead the dough and set aside for 45 minutes. Then stretch and fold the dough and set aside 45 minutes. Remove the dough from the mixing bowl to relax for 20 minutes. Pre-shape the dough into a ball and set aside for another 20 minutes. Shape the loaf and put into a proofing basket. Refrigerate for retarding (up to 12 hours).

Bake:
for 40 minutes at 480F
for 10 minutes at 450F.