So I see so many people "adapting" there own ideas and changing things a bit to a recipe to make it their own. One of my favorite all white flour sourdough recipe is I have always had great success with this recipe. http://www.northwestsourdough.com/techniques/baking/I have made it several times. I made rolls for Christmas dinner that turned out great. After reading Theressa's blog I found a recipe that she had added some candies walnuts to this same recipe. I decided that I wanted to try it but add some raisins that I already had soaking as well. As I was getting the walnuts prepared I was thinking about different flours and thought that a bit of whole wheat and oat flour would maybe be nice? So on a whim I went for it it's just flour right. This what I did ( you can veiw the orignal recipe following the link)
I keep my starter at 100% hydration
300g Oat flour
100g WW Flour
535g Bread Flour
6g Melted Butter
22g Kosher Salt
Soaked Raisins and Candies Walnuts ( http://www.mnn.com/food/healthy-eating/stories/candied-walnut-recipe )
I bulk fermented overnight ( 2 stretch and pulls) pulled it out this morning let sit for an hour and then shaped. I added my walnuts this morning before shaping. It's proofing as I type. The dough seems a bit dryer maybe. Wondering if I should have added a touch more liquid but thought that the soaked raisins would help out a bit? It was tearing a bit around the rasisns while shaping. The smell is wonderful. I'm feeling skeptical...
I will post some pictures later today regardless of the turn out but I am feeling like I am about to bake some bricks. What would you have done differently?