Golden raisins and walnut
used my new rye starter which is 8 days old.
preferment
120g 100% hydration rye starter
30g rye
30g BF
60g water
as I mistakenly used too much starter I prefermented this for only 6 hours
final dough
300g BF
60g rye
8g salt
all of the preferment
190g water (160g part 1, 30g part 2)
walnuts and soaked raisins
autolyse 45 mins then in went the salt and the remaining water
did slap and fold for 15min, another set of about 8 mins after 30 mins from the first set
then bulk fermented for 1.5 hours at room temp (hot day here 32c) then into the fridge it went for another 1.5 hours as dough was rising too fast.
pinched in the raisins and walnuts into the dough, shaped n proofed in banneton for 1 hour.
baked with steam for 18 mins at 250c, thereafter for remaining 25 mins for 210C
Comments
I love this combination! I baked a loaf in December with walnuts, golden raisins, and sage. It was intense. Your walnut loaf is the first I've seen without the sort of lavender effect. Great stuff!
Didnt think of adding some herbs can imagine that your loaf must have been bursting with flavours!
i did have some lavender effect but maybe not so much cos i roasted the nuts n broke them into smaller pieces and in the process remove some of their skin which i think gives it that lavender colour.