The Fresh Loaf

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Walnut Raisin Sourdough

Bart Tichelman's picture
Bart Tichelman

Walnut Raisin Sourdough

My first blog entry!

 

I have been wanting to bake my version of dmsnyder's excellent bread.  I prepared and baked as below, and I am delighted with the result.

 

I started with my usual 2 loaf sourdough recipe, adjusted the flours and add-in to match dmsnyder's recipe.:

 

Day 1: 10:00 pm

Prepare levain:

  • 40 grams of active starter
  • 120 gr. water
  • 120 gr. of my starter flour mix (80% King Arthur AP, 20% King Arthur Whole Wheat)
  • Leave on counter loosely covered

Soak raisins:

  • 240 gr. raisins
  • 480 gr. hot tap water

Day 2: Prepare dough

8:30 Mix and autolyse

  • All of the levain from above
  • 628 gr. King Arthur All Purpose flour
  • 224 gr. King Arthur Whole Wheat flour
  • 108 gr. Organic Whole Rye flour
  • Water - drain raisins and use reserved water; add warm tap water to get 660 gr. total (temp. ~95F)

Walnuts: toast 192 gr. in a skillet on medium heat.  Stir frequently as they will quickly go from nicely fragrant to burnt!  Chop coarsely after they cool.

9:15: Add final ingredients:

  • 100 gr. water at 95F
  • 27 gr. salt (I use Kirklands sea salt)
  • Walnuts and raisins
  • Mix by hand (I prefer the Forkish "hand-pincer" method)

10:00: 1st stretch and fold

10:45 2nd stretch and fold

11:30 3rd stretch and fold

12:15 4th stretch and fold (optional, based upon the strength of your dough, etc.)

2:00: Preshape

  • Ease out of the container onto a lightly floured work surface. Divide into two portions (you can eye-ball it, but as a chemistry grad I weigh the container and dough, then scale the divided dough into very equal portions...I drive my wife crazy).
  • Shape into a boule and cover (I use two large metal bowls, but you can use oiled plastic wrap or a bakers cloth).

2:30 Final shaping

  • Tighten up the boules
  • Place into bannetons. I used lightly floured kitchen linens to ensure the dough does not stick to the basket
  • Put baskets into plastic bags and put into the fridge

Day 3: Baking

  • Place Dutch ovens on oven.  I have one stainless steel, and one cast iron combo-cooker on the middle rack. On the bottom rack I place two cookie sheets to reduce the radiant heating on the bottom of the Dutch ovens.
  • Pre-heat oven to 475F.  .  It takes about an hour for my oven to reach operating temp.  If I have advanced the schedule, I'll delay start the oven so it is heated when I awake. This way I can pop the dough in the oven and take the bread to work!
  • Take the dough from the fridge and remove from bags. I have round pieces of parchment that I place on top of the dough (still in the basket).
  • Take the Dutch ovens out of the oven, and place over the baskets.Slide the Dutch oven to the edge of the counter (mine are marble), and hold the basket; lift the basket fully into the Dutch oven and invert.
  • Grab the corners of the cloth, and gently lift out the cloth and basket from the Dutch oven.
  • Score the loaves.
  • Cover and place into the oven.
  • Reduce heat to 450F.
  • Uncover after 20 minutes.
  • You can leave the loaves in the Dutch oven for the rest of the bake, but I prefer to remove the loaves after 10 minutes and place directly on the rack to expose the entire loaf.
  • 20 minutes after taking the lid off, test the loaves.  I test with an instant read thermometer inserted though the bottom of the loaf, and I target a minimum temperature of 205F.
  • Once done, place on cooling rack for at least 2 hours before slicing.

Enjoy!

 

 

Comments

Danni3ll3's picture
Danni3ll3

I like your idea of delayed start to heat the oven! Why didn't I think of that!

Your loaves look delicious! I just love the purple tinge that the walnuts add to the bread. Well done!

dabrownman's picture
dabrownman

are either a fine person or a lazy loafer not trying hard enough to be a real man:-)  Well that aside, I have to admit that there are few moments where my wife isn't upset about something I said or did or, didn't say or do that is totally unimportant to me and I could care less about it.  I used to look at her and nod my head when she was upset pretending to understand and look guilty but now I find that disingenuous and just tune it all out.  Much easier and less stressful this way!

The bread looks great inside and out and it has to taste just as good.  Well done and happy baking Bart.

pul's picture
pul

Gorgeous loaf Bart! Such a nice bloom and your flour combination is my favorite. Got try that before the winter ends.

peter

Swontime's picture
Swontime

Thank you for this excellent recipe. Exactly what I was looking for to use up some walnuts we have. It was all worked out really well; Soaking the raisins, using the soak water, nice amount of rye flour. 

I thought I'd messed up as I changed timings for an evening bake but it all worked perfectly. First loaf wolfed down still warm with butter. Looking forward to the other one thinly sliced and toasted with cheese