Martadella's blog

No time for experimenting and recipe writing.  No time for weighing the ingredients and keeping track of time! This is purely grandma style rye made in one day 

Morning

2 cups rye flour,  1 cup warm water,  4 tablespoons rye starter,  mix into a paste,  let ferment in a lukewarm spot 

Late afternoon 

Grandma style, but I will be making it again and measuring the ingredients. One apple is in the starter, another one as a part of hydration. Taste is very good, the structure of the crumb not too bad as well!

This is the same as in previous post but I tortured myself with using devices, like scale and even the thermometer 😀 Oh, dear .... 

It can be done without any commercial yeast,  but I prefer it this way. More practical  and richer taste (yup, that's true) 

There we go:

Day one, stiff starter:

240g dark rye flour

20g rye starter, unrefrehed

Enough water to make rather dense, but not to dry dough (140g)

Fermentation at 26-28°C for a few hours, then at rt for a total of 16-24 hours (I did 22 total, rt was 18°C)

This went well. Taste is as I remember from Poland

First days of really warm weather and after working in the garden all day yesterday we thought we really deserved pizza.

Fast recipe, inspired by one on the back of the bag of flour: 

1kg Anna Napoletana 00 flour 

680 g lukewarm tap water

12-15g salt

7 g dry yeast 

Mix everything into a rough dough.  Do 2-3 stretch and folds.  Let the dough double,  then divide into balls ( I did 6)

Recipe in Russian (run it through the google translation) https://brotgost.blogspot.com/2018/12/blog-post.html?fbclid=IwAR2XYpM14tgTXPgoKt1db3XS9petMTSEBnKbZpbSktLuj4YMkiQ_rIiUXxY&m=1

I baked this bread several times with great success,  but this time I made several mistakes and the crumb surely shows it.

First thought looking at this crumb: weak starter

I love this bread and the whole process is so nice

https://youtu.be/p_zZggD827c

In a pint jar I added some rye malt and raisins,  topped it with lukewarm tap water and then splashed in some homemade apple scrap vinegar. After just 10 hours at 38°C it's already showing the signs of fermentation. It's still not ready yet for making a starter, but maybe tomorrow? 

Incredibly soft and delicious. It's slightly sweet, slightly acidic and very gently bitter from things that I used to make it.

Grandma style, which means non measuring or using volume units. With some normal and some a little weird add ons: old flour scraped from board and dried, old oats and poppy seeds that fell off a previous loaf, some roasted grains of rye, barley and wheat, a big handful of rye altus, dried apricots,  prunes and walnuts. Leavened with stiff rye preferment,  while store bought whole wheat (I think it was Gold Medal) is in the dough

Lovely rye/wheat rolls, mostly wholegrain. I made them with two preferments, one rye with rye starter,  and the second one made with whole wheat flour and a pinch of yeast. Both of them were 100% hydration,  for the sake if simplicity and easiness of mixing. I let them ferment for most of the day, about 8 hours. 

I also boiled and mashed a smallish potato and, while still hot, mixed it with 2 tablespoons of rye flour and then kept it nice and warm for several hours. 

My old trusty recipe with tiny modification

7 am

Preferment 

160g old starter

160g warm water

160g rye flour

Mix , cover and place in a warm place (I put it in the oven alongside a pot of very hot water or leave the oven light on) 

Scald, 7 am

80g rye flour 

240ml boiling water

1 tbsp ground coriander 

Mix until smooth, wait until no longer hot but stil very warm,  add 1 tbsp rye flour,  mix in, cover, place in the same spot as the preferment

3 pm