The Fresh Loaf

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Nuts n Raisin Sourdough

grdresme's picture
grdresme

Nuts n Raisin Sourdough

Last Saturday, I was fortunate enough to create this loaf. She was stunning! And tasted awesome too! Here is what I did:

250 gr white flour 
200 gr of whole wheat flour 
50 gr rye flour 
11 gr salt 
50 gr mixed nuts (no walnuts) 
50 gr raisins 


50 gr rye starter
20 gr black syrup (treacle)
320 ml lukewarm water
Rye flour for dusting

1) In a pan, bring the nuts to the boil in some water. Let it cook for 10 minutes. Take off the heat, add the raisins. Let it sit somewhere until further use.
2) Combine the flour and the salt. In a seperate bowl/vase/erlenmeyer combine the starter, water and black syrup.
3) Gently mix the fluids with the flour. After a couple of minutes, start kneading the dough. Work it until the babybuttocks concistency. Let it rest for 2 to 3 hours.
4) Degasse the dough, shape it roughly into a flat square. Drain the nuts and raisins, and scatter them on top. Roll in the bread, sealing in the filling.
5) Place the loaf on a bakingsheet, on some baking paper. Put it to bed, covered, and let it rise for about 10 hrs.
6) Heat up the oven to 210c. Lightly dust the bread with rye flour, and score to your liking. Place the bread on the lowest third of the oven. Give it some steam in the first 10 minutes (I usually empty a glass of water on the bottem of my oven). The bread is done when it's reached a core temp of 93c or above.

Unfortunately I erased the crumb shot... :-\

Comments

dabrownman's picture
dabrownman

Sad the crumb shot is missing:-(  For a 50% whole grain bread 67% hydration is very low s I assume that the nuts and raisin boil/soak had some left over water in it too.  I would have this at an overall hydration of 80% with g5 g of left over water in the raisin soak for the raisins to suck up.  Well done and

happy Baking 

grdresme's picture
grdresme

Heya! Yes, I was sad about that too :-/ 
The bread was not dry. It had a good ratio of being solid &soft at the same time. Perfect with a bit of butter. There was a bit of fluid in the raisins I suspect (I drained them, but not very long) and the starter was a wet (100%) starter. I'm going to bake one with more fluids though, I'm keen to see how that turns out! Thank you for the suggestion! 

Cheers, 

Guido

Isand66's picture
Isand66

Looks like a nice hearty tasty loaf.  I love nuts so this one sounds real good to me.

Regards,
Ian