Sourdough Caramelized Onion Boule

A delightful combination of the caramelized onion and dill makes this sourdough boule extremely flavourful and delicious!

Recipe adapted from Brot backen-Köstliche Rezepte aus der guten alten Zeit

• 2 Onions
  
• 50 g Olive oil
  
• 200 g Whole spelt flour
  
• 300 g All purpose flour
  
• 1 tbsp Wheat bran
  
• 6 g Active dried yeast
  
• 220 g Warm water
  
• 100 g Rye sourdough
  
• 2 tsp Salt
  
• 1/2 tsp Fresh dill
  
• 1 tbsp Sesame seeds
  

1. Peel and dice the onions. Heat a tablespoon of olive oil in a skillet. Add in diced onions and cook until lightly browned. Set aside to cool.
   
2. Whisk together whole spelt flour, all purpose flour, wheat bran and yeast in a mixing bowl. Add in warm water, rye sourdough, the remaining olive oil, salt and fresh dill. Stir at the slow speed until dough comes away from bowl but is still sticky. Turn the dough out onto a lightly floured work surface and knead until the dough is smooth, about 5 minutes.
   
3. Shape dough into a ball and transfer to a lightly oiled bowl, cover with cling film, and let rise in a warm place for 30 minutes. Remove from the bowl, add in browned onions and knead again until incorporated. Return it to the bowl and let rise, covered, for 20 minutes. Fill an oven-proof bowl with boiling water and set it on bottom shelf of oven. Preheat the oven to 190C/375F.
   
4. To shape a boule, invert a bowl of risen dough onto a lightly floured surface and pat to flatten it out slightly. Bring the edges up and to the center, forming a round. With both hands cupped over the dough, rotate the dough while further moothing and tightening the ball and seal the folds on the underside.
   
5. Cut criss-cross slashes across the upper surface with a sharp blade. Lightly brush the top with water and sprinkle the sesame seeds over. Bake in the center of hot oven for about 45 minutes. Remove and cool the bread on a wire rack.

Sourdough Spelt Pumpkin Bread

It is always preferable (and more affordable) to use the seasonal produce, so I promise you that this wouldn't be the final pumpkin recipe. :-)) So please do bear with me with all my repetitious pumpkin recipes.

• 470 g Spelt #630 flour©angiesrecipes
  
  
• 7 g Instant dried yeast
  
  
• 360 g Roasted butternut pumpkin puree
  
  
• 30 g Milk
  
  
• 30 g Maple syrup
  
  
• 80 g Walnut oil
  
  
• 1tsp Salt
  
  
• 80 g Mature sourdough starter
  
  
• 1 Egg white, well-beaten
  
  
• Poppy and sesame seeds

1. In the bowl of your stand mixer fitted with a dough hook, stir together splet flour and instant dried yeast. Make a well in the center and add in the pumpkin puree, milk, maple syrup, walnut oil and salt.
   
   
2. Mix on the slow speed until all the ingredients blended. Then increase the speed and knead on medium until dough forms. Now lower the speed, and gradually add in the sourdough starter and knead it into the dough, about 2 minutes. Increase the speed and knead until the dough is smooth and elastic in appearance. The sourdough starter here adds extra depth of flavor and moisture, and also speeds the fermentation slightly even in dough using the usual amount of instant yeast.
   
   
3. Remove the dough from the bowl and shape into a ball. Grease the mixing bowl with a little walnut oil, return the dough ball, and cover with a plastic wrap. Leave it at room temperature for 1 hour or until it’s doubled in size. Turn out the dough onto a lightly floured work surface. Punch down the dough, knead briefly and cut into two 200 grams pieces and four 160 grams pieces.
   
   
4. Shape two 200 grams of dough each into a round and place them in a loaf pan lined with a baking paper. Cover with oiled plastic wrap and proof for 45 minutes until doubled. To make the braid, form each of four 160 grams of dough into strands of about 25-cm in length, tapered so the center of each piece is thicker than the ends. Pinch the 4 strands together at one tapered end. Cross strand 1 over strand 3, strand 2 over strand 3, and strand 4 over strand 2. Repeat until you get to the end of the strands. Pinch all loose ends together. Now pinch two tapered ends together and place it into a 18-20 cm greased springform pan. Cover with oiled plastic wrap and proof for 45 minutes until doubled.
   
   
5. Preheat the oven to 190C/375F. Once the dough has doubled, brush the tops of two loaves with well-beaten egg white and sprinkle the poppy or sesame seeds atop. Make a cross on the top of rectangular loaf and bake in the center of the preheated oven for 35 minutes until golden brown.

Vermont Spelt Sourdough

Recipe Source:

1. Vermont Sauerteigbrot from Petras Brotkasten

2. Bread: A Baker's Book of Techniques and Recipes

This is my submission to HBinFive at BigBlackDogs.

Fluid Starter	Dough
30 g Sourdough starter ©angiesrecipes 190 g Water 150 g Spelt #630 flour	368 g Active sourdough starter from above 480 g Water 750 g Spelt #630 flour ©angiesrecipes 100 g Rye #1150 flour ©angiesrecipes 19 g Salt

1. Combine the ingredients of fluid starter in a large mixing bowl. Cover with a plastic wrap and set aisde for 12-16 hours at room temperature. In the bowl of a stand mixer, mix the fluid starter, water and spelt flour, and rye flour on low speed until just combined, about 1 minute. Let the dough rest for 30 minutes. Scatter in the salt and continue mixing on low speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
   
   
2. Transfer the dough to an oiled container. Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Turn the dough out onto a lightly floured counter. Divide it into two portions. Preshape the dough pieces into balls. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
   
   
   
   
3. Shape them into batards or boules and place seam-side-up in a floured proofing baskets. Proof the dough, covered with plastic wrap, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about 100 minutes at room temperature, then refrigerated for 2 – 16 hours and baked directly out of the refrigerator.
   
   
4. An hour before baking, start preheating the oven together with baking stone and a roasting pan on the bottom of the oven to 220C/450F. Turn out the loaves onto a baking shovel or the back of a baking sheet sprinkled with semolina. Slash the loaves as your like.
   
   
5. Once the oven reaches the temperatures, place in the bread dough and fill the heated roasting pan with 1/2-inch of hot water. Immediately close the oven and bake for 40 minutes. Cool on a wire rack.

Vermont Spelt Sourdough

Sour 100% Rye Bread

Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)

Gelatinized Rye Mix	Dough
240 g Boiling water 60 g #1150 Rye flour ©angiesrecipes	200 g Rye leaven at 21C/70F 50 g Water at 19C/35F 200 g #1150 Rye flour ©angiesrecipes 100 g #997 Light rye flour ©angiesrecipes 1 tsp Sea salt

1. Cool the boiling water until it reaches 90C/194F. Quickly whisk in the rye flour trying to avoid too many lumps forming. Cover the bowl and leave for 1 hour (or up to 24 hours). This gelatinized mixture will give the crumb of the loaf some elasticity.
   
   
2. Whisk the rye leaven into the cold water, then whisk in the gelatinized rye mix (saving 1 tablespoon to brush over the loaf). Stir this with the dry ingredients until you have a soft sticky paste. Tip this dough out on to a lightly oiled work surface and knead gently into a ball. Cover and let rest for 10 minutes.
   
3. Shape the dough into a baton or a ball. Place the loaf seam-side-up on a floured cloth or baking paper, pulling the cloth up around the dough to hold its shape or proof it on a basket. Leave to rise at room temperature for 5 hours or until the loaf has almost doubled in size.
   
4. Preheat the oven to 210C/410F. Carefully upturn the loaf on to a tray and brush with the gelatinized rye mix. Spray the loaf lightly with water, and bake for 50 minutes. Leave to cool on a wire rack. When cold, wrap tightly in baking parchment, and leave for a day before slicing. Spread the bread slices with desired toppings.

Sour 100% Rye Bread

Sourdough Longan Pullman

Longan fruit contains several vitamins and minerals and large amounts of vitamins A and C. The Chinese name for this fruit is long yan rou/龙眼肉, which literally means “dragon eye flesh”. The dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis.

340 g Spelt dinkel #630 flour angiesrecipes 80 g Spelt dinkel wholewheat flour angiesrecipes 120 g Rye sourdough starter 30 g Rock sugar

110 ml Warm water 8 g Salt 1 tbsp Olive oil 3-4 tbsp Dried longan fruit

1. Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
   
2. Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
   
3. Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.

Ivy, of kopiaste has passed this cute Award. Thanks, Ivy!

Sourdough Longan Pullman

Sourdough Demi Baguette

Sponge	Dough
80 g Wild Grape Sourdough Starter 110 g Water, lukewarm 110 g All-purpose flour	All the sponge above 190 g Water, lukewarm 470 g All-purpose flour 60 g Rye flour 12 g Salt

1. Combine the sponge ingredients and allow the mixture to rest for 12 to 18 hours at room temperature until it�s fully activated. Combine all of the dough ingredients, but salt, and mix on low speed for 2 minutes, till they are well-blended. Allow the mixture rest for 30 minutes, allowing the flour to absorb the water. Add in salt and knead the dough till it's firm and elastic.
   
2. Place the dough in a greased bowl, cover tightly with plastic wrap for 50 minutes in a warm place. Remove the dough from the bowl and place it on a lightly-floured surface, gently pat down flat and fold like an envelope, all four sides being brought over the center of the dough. Return the dough into the bowl, cover and let ferment for another 50 minutes. Pat down, fold and round up. Place the dough back in the bowl, cover with a plastic wrap and let ferment until about doubled. Divide the dough into 5 equal portions and shape each into a sandwich loaf, namely demi baguette. Proof the demi baguettes, covered, in the folds of a linen or baking paper. Dust them with flour, cover, then refrigerate overnight. Next morning, remove the loaves from the fridge, and let them sit, still covered, for about 30 minutes at room temperature.
   
   
3. Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Slash with a razor knife across top of loaves and slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden brown, about 20-25 minutes. Cool them on a rack.

I like to thank Anncoo@Anncoo's Hoobby, Elin@Elinluv Tidbits Corner, and Arlette@Phoenician Gourmet sharing their awards with me!



Sourdough Demi Baguette