Raisin Sourdough Bread
My second try at
Raisin Sourdough Bread
It came out really nice this time!
The last time, my dough didn’t proof enough, but I baked it anyway.
It came out like “Hoshi-Mochi” which is a Japanese – dried – crumbly – rice cracker, instead of BREAD.
So, I gave it another shot with a different recipe, and it worked really well for me :-)
I found a hint of sourness thanks to the sourdough culture.
Also, a tiny amount of ground cinnamon made the flavor come together with the whole wheat,
the raisins and the walnuts!
Nicely done crust made my day!
I just need more practice slashing the dough.
I should’ve scored the surface deeper to create an “ear” on my bread!
Practice, practice :-)
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Raisin Sourdough Bread
Makes 1 large loaf
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Ingredients
135 g 100% hydration Sourdough Starter
223 g Bread flour
32 g Whole wheat flour
149 g Water
6.6 g Salt
2 g Ground Cinnamon
90 g Raisin
60 g toasted Walnut
Formula
Bread flour 290 g (90%)
Whole wheat flour 32 g (10%)
Water 217 g (67%)
Salt 606 g (2%)
Ground Cinnamon 3.3 g (1%)
Raisin 90g (28 %)
Toasted Walnut 60 g (18.6%)
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Directions
- In a bowl, mix Sourdough starter, flour and water roughly, cover it with plastic and Autolyse for 30 minutes.
- Add Salt and mix until evenly distributed.
- Slap & Fold for 4 minutes or until the dough becomes a rough ball.
- Incorporate raisin, cinnamon and walnut into the dough until well combined.
- Bulk fermentation at room temperature for 2 – 3 hours (depends on the season) , 1 sets Stretch & Fold (1 set = right over left, left over right, bottom over the top, top over bottom) every half hour until enough strength has been developed.
- Preshape the dough and let it rest for 15 minutes.
- Shape the dough into an oval loaf (Bâtard ) and place into the proofing basket.
- Put it in the fridge overnight.
- Pull it out of the fridge and let it rise for 1 – 1.5hours (depends on the room temperature)
- Preheat the oven to 480°F
- Flip the basket onto the baking sheet and score the top of the dough using a lame or a sharp, serrated knife.
- Place the bread on the baking stone in the preheated oven, pour the water onto the brick blocks and shut the oven door immediately. Turn down the oven to 450°F, bake the bread around 40 – 45 minutes.
- Let them cool onto a rack.
- Ready to eat!
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I would love to try this. Are you going to post the recipe? It looks lovely!
francis-olive
Hi Francis-Olive,
Thanks for stopping by!
I will post the recipe sometime soon for you :-)
Have a happy new year!
Yuko