Walnut-Raisin Bread

Walnut-Raisin Crumb with butter

I started this loaf after seeing Susan from San Diego's bread at the SD meeting last weekend. The images were so delicious looking I knew my wife would love it. I don't make a lot of breads with things added inside but I could almost smell this one. I might of proofed this a little longer for a more open crumb but it chews great and tastes wonderful.

Who ever said "It is not you for which he wags his tail but for your bread" was right on. My wife's constant companion jumped up and voted with his teeth that he liked this batch, just as I was taking the picture. What a great dog!

Here is my adaptation of Susan from SD's recipe.

Walnut Raisin Bread

 500g flour (in this one I put about a half-cup of WW, the rest is Harvest King), 350g water, ~100g starter, ¼ tsp IDY10g salt 2 T sugar or honey,(and I added about 1-cup of very lightly toasted chopped walnuts and 1 cup of raisins.  (I soaked them for a few minutes in hot water) Mix, rest 5-10 minutes, machine knead/mix to windowpane, rest 10 minutes, a couple folds, fold (here's where I added the walnuts and raisins), pre-shape and  ferment  in an oiled bowl for 1.5 Hours.  Turn out onto parchment, cover and proof for 30 minutes. Slash, then lower into the hot Le Cloche at 470F, cover, lower heat to 450F, bake for 15 minutes, remove top and, bake until dark brown and internal temp is 200F. For me that was 30 minutes plus and additional  8 minutes at 400F.  I'm using Reinhart's suggestion to refresh my starter:  1:3:4 (for me 15g:38g:60g), and that has made a difference.
I only used 1/4 tsp IDY because my starter is strong. You may give that consideration but it was perfect for me.

Yesterday I made the Cinnamon Raisin Walnut Swirl Bread from Peter Reinharts The Bread Baker's Apprentice. I have to say, that was the best bread I have ever tasted. It was so packed with raisins and nuts! I'm definitily going to make this again. Both loaves were gone before the end of the night and my family still wanted more. I feel bad for my sister who only got 2 slices....I think I had 5!

Me, dividing the dough: 

Hello everyone. I'm new to the site and very grateful for all of the insight I've gleaned from reading your posts. I'm new to baking and have learned a lot from all of you already.

I'm searching for a recipe for a fruit and nut yeast bread. I've been making a loaf using a straight dough method, but find it to be much too dense when I try to use whole wheat flour. I'd like to use a poolish or biga to see if I can get a more open crumb.

Yesterday, I gave my back from the dead starter a workout and made some of the Pearl's walnut levain from Artisan Baking. I turned out really well and is mostly gone already! The dough was pretty stiff, but really easy to handle as a result. I was surprised that i didn't end up with any char walnuts poking out, but luckily the dough proof around any nuts near the skin.