The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Golden Raisin Bread

geraintbakesbread's picture
geraintbakesbread

Golden Raisin Bread

As someone who's always fed their sourdough culture 1:1:1 (i.e. equal amounts culture,flour,water: keeps things simple!, although for flour I use 2/3rds wholemeal to 1/3rd white), making a 1:5:6 (culture,flour,water) 'levain build' was a bit daunting. I needn't have worried, as the levain was perfectly active by mid-morning when I was ready to bake.

I let the oats soak in water for 10mins then added & mixed the rest of the ingredients except the sultanas (UK=golden raisins?) which I added after 40 mins. I did almost no kneading, just briefly after mixing to make sure the ingredients were fully incorporatedacclimatise & again briefly after adding the sultanas. The dough, which was tacky but not sticky (drier than I'm used to), passed the windowpane test before I added the sultanas.

I gave the dough an air-fold after an hour. An hour later, when I should have been shaping, my partner Tess was dragging me out of the house on account of it being a beautiful day (& I think she was trying to avoid some onerous paperwork!), so I put the dough in the fridge.

2.5 hours later the dough was back out of the fridge, and after another hour to reacclimatise, I scaled it 2x500g & preshaped round; 25mins later I shaped two batards & put them in floured bannetons. Another 1.5 hours and they were ready for baking; after 35 mins, these emerged:





Nice springy crumb, with the creaminess you get from oats & no discernible sourdough flavour (due probably to the small proportion of mature culture used in the build), but lots of sultana taste. Great with butter & I'm sure even better toasted after a few days.

Comments

AnnaInMD's picture
AnnaInMD

Do you have a reference as to where the recipe might be found ?


 


Best,


anna

Mebake's picture
Mebake

Looking Lovely, sgratch!

Daisy_A's picture
Daisy_A

Hi Geraint,


Those look great. I can see how the really good shaping has helped the crumb to turn out very even and springy - looks lovely.


Do you have any top tips on shaping bâtards? I sometimes tend to be so keen to form the skin and seams that I mash some of the air out. At the moment am trying proofing so that the seam is up doing baking so I don't feel I have to oversquish it when shaping...


Glad the firmer leaven worked. I keep a 1:1.5:2 or 1:2:3 leaven now, with both white and wholemeal plain flours. Find it strong but not as gloopy as 1:1:1! Still your 100% stock leaven is obviously in great shape, given by the rise you have there.


Best wishes, Daisy_A

wally's picture
wally

Nice looking batards and crumb!


Good bake-


Larry

geraintbakesbread's picture
geraintbakesbread

Hi Anna


The recipe is in Jeffrey Hamelman's 'Bread' book.


Regards


Geraint

AnnaInMD's picture
AnnaInMD

Thank you so much. Such great loaves !


anna

geraintbakesbread's picture
geraintbakesbread

Glad you found it Anna. I made the mistake of putting my reply in the comments box instead of clicking 'reply' at the bottom of your message.


Have fun baking!


Geraint

geraintbakesbread's picture
geraintbakesbread

Thank you mebake!


Regards


Geraint

geraintbakesbread's picture
geraintbakesbread

Hi Daisy


Thanks for your kind comments.


My shaping has definitely taken a big step forward lately, but I'm not quite sure why!


I tip the dough gently out of the bowl, scale & preshape round on a lightly floured surface whatever shape I want to end up with. I don't degas deliberately at all, but inevitably some occurs during preshaping. The preshaped dough rests for 15-20mins, seam side up.


When it comes to final shaping, I think I've actually got a lot firmer as I was having trouble with seams coming unstuck. I gently pat out the dough to an oval, but then when I do the folds (the usual ones you see in books: corners to centre, rotate dough, repeat, then fold in half), I give a firm whack with the side of my hand to seal the seam. I seem to end up with a much tighter shape as a result.


Best regards


Geraint

Daisy_A's picture
Daisy_A

Hi Geraint,


That sounds like good advice - thanks!


I think I try to shape too delicately at first and don't always get closed seams. I then have a few more goes by which time I've mashed it!


Will try this way and see how it goes.


Best wishes, Daisy_A

geraintbakesbread's picture
geraintbakesbread

Thanks Larry!


Regards


Geraint

jayz7's picture
jayz7

Its lookin ver delicious!!!!

geraintbakesbread's picture
geraintbakesbread

Thanks jayz7!