The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pane Noci e Uvetta

JoeVa's picture

Pane Noci e Uvetta

There are a lot of possibilities with a basic sourdough loaf. When you have established an almost consistent basic "Pain au Levain" dough you can enrich it with everything you like.

As I love raisins and walnuts, yesterday I filled my dough with both. I did this even if I have not established my consistent dough yet, I mean I have an almost consistent dough but I think this is not my perfect bread. In my dream I bake a Poilane style miche but now I am sure I cannot get it without that great high extraction bread flour. One month ago I went to my favorite bakery (Princi) and I saw the bag of flour he use for his wonderful miche: farine demi-complète - muline ... he is italian, he bake great organic sourdough bread, he use a french flour, FRENCH, why?! Unfortunately, after two years of baking and tasting bread I define my bread flour a plain filler.

The basic dough:

  • a "good" bread flour with a bit of whole grain (5-15% whole rye or whole wheat)
  • a medium soft dough (60 to 65% hydration)
  • 15-20% prefermented flour at 80% hydration (neither stiff nor liquid) with a bit (5%) of whole rye

Toward the end of mixing just add raisins (25%) and walnuts (25%) and you have a high octane bread.



I think this will be one of my bread for this Christmas baking session.



pmccool's picture

Raisins and walnuts make a good combination.  I would guess that hazelnuts and figs might also go well together.

Good work!


JoeVa's picture

Hazelnuts and figs, great mix! I have to try this.

Thank you Paul for the idea.


breadbakingbassplayer's picture


Oppure ciliegi secchi e pignoli o mandorle...

ehanner's picture

That does look good JoeVa. I too am experimenting with bread flours. There is quite a difference in the performance of similar flours it seems.


JoeVa's picture

Eric, in the last few month I learned a bit more from my dough and I think to have a better feeling with the many variables in the baking process, still there is a lot to learn. But now my problem is the flavor! You can bake a beautiful sourdough loaf, with good volume, a well developed crumb but if the flavor does not satisfy your taste you won't be so happy. Maybe I want a particular taste (ie high extraction miche) from the wrong dough (Pain au Levain). Maybe my taste is evolved and I like explicit flavor more than subtle flavor... I think this will be a big step.