Farmer's Market Week 17 (Raisin Levain)
Well we've missed a few markets but I'm back. And the great news. The farmer's market will continue through the winter for the first time. It will obviously be toned down by 75% as there are much fewer folks with product during the winter but a victory for humanity none the less. I've built of a rye starter over the past couple of weeks and have been feeding it bi-daily and then retarding after letting it sit out for a couple of hours. it's doing quite well and I opted to put it to use. Breads made of mostly white flour really get a boost from small amounts of rye so I opted to use a Rye Sour and use 25% rye in the total formula, (all of which is in the pre ferment) I added .25% cinnamon to the dough to give it a nice hint but not to be the front runner. I also soaked the raisins in hot water so I can pull some of the sugar into the dough without adding any additional sugar, and added a vanilla bean while they soaked to give the raisins a nice flavor. I'm pretty happy with the results. Next time I might up the raisin soak by 50% and puree 1/3 of the raisins into the dough.
For 2 loaves
Rye Sour: 6-8 hours
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195 g Rye Flour, coarse ground
195g H20
60 g Mature Rye Starter
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Raisin Soak:
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120 g Raisins
120g H20, hot
1/2 Vanilla bean split and scraped
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Dough:
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400 g Bread Flour
200 g Strong Flour
75 g Whole Wheat
3 g Cinnamon
311g H20
20 g Salt
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1) Make Rye Sour and let ferment for 6-8 hours
Soak raisins with hot water and toss in vanilla bean caviar and all and stir up. Cover and let sit.
2) 1 hour before the Sour is ready drain raisins.
3) Autolyse 1 hour: Rye Sour, water, raisin water, final dough flour, and cinnamon
4) Add salt and begin mix on speed one to combine well (3 minutes0
Turn to speed 2 and continue mixing until medium devlopment.
Add raisins and mix on low until well dispersed.
5) Bulk Ferment: 4 hours with 2 stretch and folds at 45 minutes and 1:30
6) Divide and preshape. Rest 20 minutes.
Shape to bowls and retard overnight. (my dough was a bit cool and would have benefited from 30-60 minutes at room temp before retarding)
Bake straight from retarder at 500 with steam for 13 minutes, then lowered to 480 vented for about 25 more.
Cool on rack.
Josh