Raisin Walnut SD delight
Walnut-Raisin Crumb with butter
I started this loaf after seeing Susan from San Diego's bread at the SD meeting last weekend. The images were so delicious looking I knew my wife would love it. I don't make a lot of breads with things added inside but I could almost smell this one. I might of proofed this a little longer for a more open crumb but it chews great and tastes wonderful.
Who ever said "It is not you for which he wags his tail but for your bread" was right on. My wife's constant companion jumped up and voted with his teeth that he liked this batch, just as I was taking the picture. What a great dog!
Here is my adaptation of Susan from SD's recipe.
Walnut Raisin Bread500g flour (in this one I put about a half-cup of WW, the rest is Harvest King), 350g water, ~100g starter, ¼ tsp IDY10g salt 2 T sugar or honey,(and I added about 1-cup of very lightly toasted chopped walnuts and 1 cup of raisins. (I soaked them for a few minutes in hot water) Mix, rest 5-10 minutes, machine knead/mix to windowpane, rest 10 minutes, a couple folds, fold (here's where I added the walnuts and raisins), pre-shape and ferment in an oiled bowl for 1.5 Hours. Turn out onto parchment, cover and proof for 30 minutes. Slash, then lower into the hot Le Cloche at 470F, cover, lower heat to 450F, bake for 15 minutes, remove top and, bake until dark brown and internal temp is 200F. For me that was 30 minutes plus and additional 8 minutes at 400F. I'm using Reinhart's suggestion to refresh my starter: 1:3:4 (for me 15g:38g:60g), and that has made a difference.
I only used 1/4 tsp IDY because my starter is strong. You may give that consideration but it was perfect for me.