Martadella's blog

I have to stop eating gluten for a while, so why not to learn how to bake stuff without it.

My no recipe approach does not work anymore. I produced a hideous monster of a loaf ans it is going to enrich my compost pile today. I thought: it cannot be any more complicated than a rye bread. Well, it can.

Anyway, I found this beautiful recipe on YouTube and this bread is just lovely.  The dough was very pleasant to work with and the result actually exceeded my expectations.  Slices great, makes a lovely toast. 

Very successful and as simple as it gets.

Preferment: 2 cups wholegrain rye flour,  2 heaping tablespoons of rye starter from the fridge,  enough water to make a soft dough.  Place in lukewarm spot for a couple of hours, then move to a cooler place fir the rest if the fermentation (total of 18-24 hours) 

Improvised sandwich loaf. Wholegrain rye flour, potatoes from last night, soaked stale bread from last week and nice lively rye preferment. Plus lots of roasted sunflower seeds. Delicious

Honing my improvisation skills! No measurements on that one, not even by volume. Mostly rye, some whole wheat in final dough 

First stiff rye preferment, after that soft one. Rye scald with chocolate barley malt, then acidification of the scald. Opara, final dough, bulk ferment (speedy, only 40 minutes) and final proof, which should last longer, but I didn't have time; that's why the loaf cracked.

I used 500g rye berries for this bread. I milled them in a hand burr mill on a very coarse setting. I remilled half of them on a relatively fine setting. Use all that alongside 500 g warm water, about 300 g 100% hydration rye preferment, salt and coriander to make a dough. 

Good taste and lovely texture. Coarse rye flour makes great crumb.

This was made out of whole unroasted buckwheat groats, soaked and inoculated with a pinch of rye starter. Fermentation was fast and extremely vigorous. Buckwheat groats are quick to fermented on their own,  but they develop really bad stink in the process. With the help of the mature rye starter they smelled really rather nice. 

Fermented groats were blended into dough. I added some coriander and caraway, and, obviously,  salt.

Soaker:

1 cup Bob's Red Mill 7 grain cereal

1 cup coarsely ground rye berries 

½ cup whole grain coarse corn meal 

2 cups raw unsalted pumpkin seeds

½ cup golden flaxseed 

Lukewarm water to cover the seeds and grains

1 heaped tablespoon of rye starter

Mix everything together,  add more water if necessary, cover and let stand overnight in a place that's not too cold

Dough:

2 cups of wholegrain rye flour 

2 cups of wholegrain wheat flour 

2 ½ cups water 

For this one I actually always follow the recipe and even use the scale 🙂

https://www.giallozafferano.com/recipes/focaccia-fugassa-alla-genovese-genoa-style-focaccia.html

100% whole wheat with rye starter using Bob's Red Mill whole wheat flour 

This is a simple sandwich bread that can be done in one day. The texture is moist, but not gummy

Night before, feed your rye starter (mine is around 100% but it doesn't have to be precise) 

500g flour

500g warm tap water

Mix together with your fingers until lumpy. Let stand 10-15 minutes

Add 100g of starter and work it in with your fingers. Let stand another 15 minutes

Add 15g of salt, pinch in with your fingers

This is a sourdough bread made with chakki atta whole wheat flour from costco. What a nice tasting delicious bread 😋

I used my standard grandma style procedure 🙂

Evening:

2 cups rye flour 

2 tablespoons rye starter from the fridge 

Enough lukewarm water to made a relatively stiff ball of dough 

Let ferment overnight,  until you are ready to make dough 

Next day:

All preferment minus a small ball of it (goes back to the starter jar)

4 cups atta flour 

1 tbsp of salt