The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Soft Craisin Sourdough

jaxler12's picture
jaxler12

Soft Craisin Sourdough

This might be my wife's new favorite. 75% Bread flour, 25% Spelt Flour, 69% water, 20% sourdough starter (100% hydration) 2% salt, 2% sugar, 20% craisins. 2-3 stretch and folds over the course of 2 hours. Into 50F fridge overnight. Taken out in morning shaped and proofed in loaf tin. Into 375F oven for 35-40 minutes (Internal temp:200-205F). Brushed with melted butter before and after loading into oven. 

Tender crumb with great overall taste. Loved the look of the crust. Perfectly browned and blistered. Had my first slice with some butter and strawberry jam, but was definitely just as tasty on it's own. Can't stop thinking about how good this would be with some brie cheese spread on top. This ones a keeper!

dabrownman's picture
dabrownman

maybe French toast.too!  Well done adn 

Happy Baking 

jaxler12's picture
jaxler12

Looks like I know what I'm having for breakfast tomorrow. Great call dabrownman!!!

drogon's picture
drogon

crasin - trademark of ocean spray... (which you may of-course have been using!)

I made some bread like that a few months ago - called it christmasberry bread!

-Gordon

jaxler12's picture
jaxler12

drogon you're right on the money with the ocean spray craisins. 

STUinlouisa's picture
STUinlouisa

Your bread looks excellent and I'm sure tastes that way too. Did something similar with a mixture of fruits and some toasted pecans as a substitute for fruitcake on Christmas. Did you plump the craisins?

Stu

jaxler12's picture
jaxler12

Stu, I soaked the craisins in hot water for about 20 minutes. Next time I'm soaking them in liquor ;-)