French style sourdough peasant bread with grape seed flour
Preparation of the active sourdough:
Mix the old dough with water, then add the flour. Let it leaven at room temperature until it at least doubles in volume. It is ready to use when the dough is visibly getting bubbly and small "craters" appear on its surface. (How long it takes for this to happen depends on many factors - it can be just a few hours but half a day too.)
Preparation of the bread:
Mix the wheat flour and the grapeseed flour with the water, knead it thoroughly and let it rest for 1-2 hours. Next knead in the sourdough, the yogurt (or water), and finally the salt.
Let the dough leaven in a thinly oiled bowl or pot until it rises in volume by about 50%. Fold it three times during this period. at this point, it's up to you to decide whether you want to bake one big or two smaller loaves. Shape the dough accordingly.
Put the tightly shaped dough in a dough basket, cover it with a kitchen towel and let it rest for 1-2 hours again. After this put it in the fridge and let it leaven even more. To know that the dough is ready to bake push it a little bit with one finger. If it's elastic it still needs time. It can take 15-16 hours to be ready so be patient!
Preheat the oven and the baking dish with its lid to 240 degrees. The dish can be cast iron, ceramic, casserole, or heatproof glass.
Put the risen dough on baking paper, score the dough, so you can control the way of steam leaving the bread. Put the bread with the paper into the baking dish then cover it.
Bake it while covered at 240 degrees for 25 minutes, then bake it for 20 more minutes at 210 degrees - now without the baking lid. (In case you are baking one big loaf from both baking times are longer by 5-5 minutes.)
You will discover the characteristic aroma of red grapes both in the smell and taste of this bread.
Thanks for the recipe to Noemi Nikolics who learned the recipe of the original French style peasant bread from Gabriella Ormós (Kovászlabor/Jenői Pékség).