Wheat bread with raisins

-
Makes 1 big loaf


1loaf , gBaker’s %
AP Flour600100%
Water36060%
Yeast61%
Salt81.3%
Sugar244%
Molasses122%
Margarine122%
Total1022170.3%
Raisins - 60g

preferment

Flour - 400g
Water - 360g
Yeast - 4g
Mix all ingredients and ferment for 4 hrs

mixing

30 min before making dough mix warm water with molasses, sugar and yeast, let sit until bubbly(~30 min) Mix all ingredients with the preferment , knead on 2-nd speed for 5-6 min

fermentation

1.5 hrs with one stretch & fold.

shaping

Shape round loaf.

proofing

30-40 minutes

baking

Bake in a steamed oven at 240°C for 10 minutes, release steam and lower the temp to 210°C ; bake another 25 min.

Comments

Post a Comment

Popular posts from this blog

Struan

-
Image
SOAKER (24 hrs. Refr) Rice cooked 100g. Quinoa cooked 100g. Rolled oats 100g Polenta 40g. Water 100g. Yogurt 220g Salt 4g. PREFERMENT (6 hrs. rt) Water 100g. Whole wheat 40g. Rye 30g. LEVAIN (12hrs. rt) Preferment all (170g.) Whole wheat 150g. Water 150g DOUGH Water 50g. Brown sugar 75g. Salt 9g Bread flour 200g Olive oil 20g Bulk fermentation 5 hrs, one s&f. Proof 2hrs Bake 250C 10 min with steam 200C 20 min
Read more

German rye bread - Roggenbrot

-
Image
Makes 1 loaf preferment Sourdough starter 30g. Rye flour - 100g Water - 100g Mix and let ferment ~2.5 hrs DOUFGH AP flour - 100g Whole wheat - 100g Rye flour - 100g Molasses - 20g Salt -7 g Caraway seeds - 2teasp. crushed fermentation Mix all ingredients except salt, after 20 min. add salt and knead for 5-6 min, the dough will be sticky. Place in oiled bowl. Ferment 3 hrs. proofing Shape round or oval loaf, place in banetton  and let rise at room temp for 60 minutes, then overnight in refrigerator. baking Bake in a steamed oven at 250°C for 10 minutes, lower the temp to 220 and bake for 15 min
Read more

Ukrainian Paljanica - Паляница Украинская

-
Image
Makes 1 loaf 1 loaf, g Baker’s % AP Flour (preferment - 206g. ; dough - 274g.) 480g 100% Water 312g 65% Yeast 10 2.1% Salt 10 2.1% Total 812 169% preferment flour - 206g. water - 154g yeast - 10g, Mix and ferment for 3-4 hrs, mixing Mix the preferment with the rest of components, knead 8-10 min. fermentation 1.5 hrs. shaping Degas and shape round boule. proofing 40 min. baking Scoring: one deep horintal side cut ~ 2 cm deep Bake in a steamed oven at 200°C for 40-45 minutes
Read more