Swiss Farmhouse Bread by Hamelman
Raisin Soak
- Raisins 100%
- Water 250%
- Total 350%
3-5 days to mature. Place in jar and keep warm. Once the raisins are floating and the mixture is fizzing it's ready. [Hamelman recommends 5 days but mine was ready in 3.5 days]
First Build
- Bread Flour 100%
- Raisin Liquid 63%
6-8 hours until well risen.
Second Build
- Bread Flour 67.7%
- Whole-Wheat Flour 32.3%
- Water 63%
- First Build 87.6%
12-14 hours.
Final Dough (makes two loaves)
- Bread Flour: 1 lb, 0.8 oz [i made it about 15% wholegrain]
- Water: 12.7 oz
- Salt: 0.6 oz
- Walnuts: 7 oz
- Raisins: 4.8 oz
- Second Build: 1 lb, 8.9 oz
Form the dough and knead till medium gluten formation.
Add the walnuts and raisins and incorporate.
Bulk Ferment for 2.5-3 hours giving it a stretch and fold half way through.
Pre-shape and bench rest.
Shape and final proof for 1.5-2 hours.
Bake.
Even though the yeast water was only used in a relatively small amount in the first of two builds the dough maintained a lovely sweet biscuit (cookie) aroma throughout the whole process. The smell when this bread is baking is awesome. All in all a lovely bake.