Pane Noci e Uvetta
There are a lot of possibilities with a basic sourdough loaf. When you have established an almost consistent basic "Pain au Levain" dough you can enrich it with everything you like.
As I love raisins and walnuts, yesterday I filled my dough with both. I did this even if I have not established my consistent dough yet, I mean I have an almost consistent dough but I think this is not my perfect bread. In my dream I bake a Poilane style miche but now I am sure I cannot get it without that great high extraction bread flour. One month ago I went to my favorite bakery (Princi) and I saw the bag of flour he use for his wonderful miche: farine demi-complète - muline ... he is italian, he bake great organic sourdough bread, he use a french flour, FRENCH, why?! Unfortunately, after two years of baking and tasting bread I define my bread flour a plain filler.
The basic dough:
- a "good" bread flour with a bit of whole grain (5-15% whole rye or whole wheat)
- a medium soft dough (60 to 65% hydration)
- 15-20% prefermented flour at 80% hydration (neither stiff nor liquid) with a bit (5%) of whole rye
Toward the end of mixing just add raisins (25%) and walnuts (25%) and you have a high octane bread.
I think this will be one of my bread for this Christmas baking session.