March 2, 2017 - 7:29pm
Walnut and Raisin Levain
Levain
237g/ 95% White Bread Flour, unbleached
13g/ 05% Whole Wheat Flour
250g/ 100% Water (12C)
100g/ 20% Mother
- Dissolve 100g of Mother in 250g water at 12 degrees celcius.
- Add liquid to flour and mix until a slack mass forms
- Refrigerate dough for 6 hours
- Remove Levain from fridge and let rise at room temperature (18C ideally) for a further 18 hours
- Allow 24 hours of maturation before using
Final Dough
1000g/ 80% White Bread Flour, unbleached
250g/ 20% Whole Wheat Flour
30g/ 2.5% Sea Salt
500g/ 40% Levain
875g/ 70% Water (16C)
125g/ 10% Raisins
125g/ 10% Walnuts, toasted
- Dissolve 500g Levain in 875g water at 16C
- Add liquid to 1000g White Flour and 250g Whole Wheat Flour, mix until just combined
- Cover, and autolyse for 30 minutes
- Using either a mixer, or hand, add 30g of Sea Salt to dough and mix for about 5 minutes
- When the dough no longer sticks to the bowl, it's ready to fold.
- On lightly floured table, press out dough into a rough rectangle
- Cover rectangle with 125g Raisins and 125g Walnuts
- To fold, pull in the far left corner of the mass out, and then in upon itself. Do this in a circular fashion until you've completed 4 pulls/folds.
- Oil container and place dough seam down inside.
- Rest 50 minutes at room temperature (18C ideally)
- After 50 minutes, fold as per step #10, cover and rest a further 50 minutes
- After your 2nd 50 minute rest, fold as per step #10, cover and rest a final 50 minutes
Cutting and Forming
- On lightly floured table, unmould dough and fold as per step #10
- Bench rest 5 minutes before cutting
- Cut 3, 800 g loaves and round tightly
- Cover rounded loaves and bench rest for 30 minutes
- While dough is resting, flour 3 bannetons (for boules or batardes)
- After 30 minutes of resting, shape dough in to desired form
- Securely cover bannetons with a clear plastic garbage bag and let rise 50 minutes
Baking
- Pre-heat oven to 275C with a large tray rectangular tray, or pizza stone inside *Alternatively you could simply bake these loaves, free form, on a baking tray, but will lose oven spring as a result*
- Lightly flour pizza peel and unmoud bannetons
- With a sharp knife or lame, cut a long slash from end to end, at a 20-30 degree angle
- Open oven door and slide loaves on to the hot pan or pizza stone
- Using a spray bottle, saturate oven with steam
- Turn oven down to 230C and bake for 50 minutes
- At 50 minutes, crack oven slightly to allow moisture to dissipate and bake for a further 15 minutes, or until desired color is achieved
- Remove loaves from ovens and cool