The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Raisin Bread

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jr.wraith's picture
jr.wraith

Sourdough Raisin Bread

I chose this bread because I wanted to try sourdough for my second bread to bring me to the next level. I also wanted the raisins for a little pizazz to the taste. I think this one came out great. I'm glad that my dad helped me. It would never be such a success without him there. The looks beautiful. Hope you like it.

Sourdough Raisin Bread Crust

Sourdough Raisin Bread Before Baking

Sourdough Raisin Bread Inside

Ingredients:

  • 40 g Sourdough Starter
  • 229 g Water
  • 103 g of water for soaking raisins
  • 150 g Golden Raisins
  • 10 g malt syrup
  • 9 g Salt
  • 100 g Whole Wheat
  • 25 g rye blend
  • 355 g Ka organic Ap

Mix all ingredients in a big plastic bowl. Use a dough scraper and work in circles toward the middle all the way around 5 times. At 11:50am My dad said to let it rest for 1 hour.

At 1:00pm I finished kneading the dough using the french fold technique for a few times. It turned soft and not so sticky, and I made it round and put it in the special plastic rising bucket. It was up to 1 qt.

At 2:00pm I folded it. At 3:00pm I folded it. At 4:30 my dad folded it because I was gone acting in a play. I'm the cowardly lion in the wizard of oz.

At 8:30pm it was up to 2qt. I made a round loaf. I pulled up all the edges to the middle like a bag and squeezed it. I turned it over and squeezed it in all around the sides. I turned it over into a bowl (my dad put the couche in the bowl) with special couche cloth in it. I put flour in it and rubbed it everywhere all over the couche.

We put the whole loaf and a bowl of hot water in the microwave oven.

I fell asleep! My dad baked the loaf at 11:00pm, but he wrote in my notes. The temperature was 425 for the first 15 minutes. After 15 minutes the temperature was dropped to 400. It was done at 11:30pm.

We cut it today and had some. It was delicious bread!

Will

Comments

zolablue's picture
zolablue

Will, you are certainly on your way with another beautiful successful bake.  Your raisin bread looks so beautiful and tasty.  You seem to have that special touch.  I might say it is the "artist" in you.  (Hehe...I could not resist.)

Congrats on your role in the play as well.  I love Wizard of Oz.  My sister and I used to line up all our dolls every year to watch it with us when we were children.  Oh, and I must say my husband can attest that I do quite a mean rendition of the cowardly lion's cry as well.  At least I crack him up with it all the time.

Keep baking, Will.  You are doing a super job!

browndog's picture
browndog

Excellent! Another great-looking bread. Your dad has helped me (and lots of other people here) tons with sourdough. Didn't even think I liked it before a few months ago, but was I ever wrong...

A night on stage will wear you out in a heartbeat, so falling asleep is understandable. Thanks for keeping us up to date.

susanfnp's picture
susanfnp

Your raisin bread looks just wonderful.

I'm wondering how you liked working with the sourdough? I guess you learned that it can take a lot longer to rise than regular yeast breads. Did you like that? Sometimes I get impatient waiting for it, but it tastes so good, it's usually worth the wait!

I hope you'll keep on baking and showing us your bread. 

Susanfnp

Paddyscake's picture
Paddyscake

that's for sure! Your second loaf, a sourdough!! My first loaf of sourdough didn't even come close to yours. What's up next..be sure to post pics!

bluezebra's picture
bluezebra

Lookin' great and thanks for sharing your journey!