Thank you for your comments! The crumb was more like a sandwich loaf than a heart loaf - but still very light textured - I used a basic Tartine country loaf recipe and added about three cups of raisins (and about two teaspoons of cinamon. I soaked the raisins in water first and then drained off the excess water. One thing that was quite interesting - either because of the sugar in the raisins - or perhaps natural yeast on the raisins - the dough more than doubled in bulk very rapidly (I didn't add the rasins until after the turn just following the 20g of salt and 50g of water) (less than 1 hour). I was proofing the bread at about 80% - but typically I don't get that sort of rise from levain. I'll definitely record a crumb shot on the next round :)
Thank you for your comments! The crumb was more like a sandwich loaf than a heart loaf - but still very light textured - I used a basic Tartine country loaf recipe and added about three cups of raisins (and about two teaspoons of cinamon. I soaked the raisins in water first and then drained off the excess water. One thing that was quite interesting - either because of the sugar in the raisins - or perhaps natural yeast on the raisins - the dough more than doubled in bulk very rapidly (I didn't add the rasins until after the turn just following the 20g of salt and 50g of water) (less than 1 hour). I was proofing the bread at about 80% - but typically I don't get that sort of rise from levain. I'll definitely record a crumb shot on the next round :)
Comments
Hello,
Your sourdough raisin boule looks like it's loaded with raisins.
Good oven spring & a beautiful crust too.
:^) from breadsong
Yes, lovely. Would love to see a crumb shot. :)
Nice baking,
Syd
Thank you for your comments! The crumb was more like a sandwich loaf than a heart loaf - but still very light textured - I used a basic Tartine country loaf recipe and added about three cups of raisins (and about two teaspoons of cinamon. I soaked the raisins in water first and then drained off the excess water. One thing that was quite interesting - either because of the sugar in the raisins - or perhaps natural yeast on the raisins - the dough more than doubled in bulk very rapidly (I didn't add the rasins until after the turn just following the 20g of salt and 50g of water) (less than 1 hour). I was proofing the bread at about 80% - but typically I don't get that sort of rise from levain. I'll definitely record a crumb shot on the next round :)
Thank you for your comments! The crumb was more like a sandwich loaf than a heart loaf - but still very light textured - I used a basic Tartine country loaf recipe and added about three cups of raisins (and about two teaspoons of cinamon. I soaked the raisins in water first and then drained off the excess water. One thing that was quite interesting - either because of the sugar in the raisins - or perhaps natural yeast on the raisins - the dough more than doubled in bulk very rapidly (I didn't add the rasins until after the turn just following the 20g of salt and 50g of water) (less than 1 hour). I was proofing the bread at about 80% - but typically I don't get that sort of rise from levain. I'll definitely record a crumb shot on the next round :)