Sourdough bread with nuts and raisins

Category: Sourdough bread
Sourdough bread with nuts and raisins

Ingredients

active wheat sourdough 100% moisture 150 grams
water 350 grams
wheat flour / grade 500 grams
walnuts 65 grams
raisins 65 grams
salt 12 grams
corn flour

Cooking method

  • Feed the sourdough 5-8 hours before kneading.
  • Sourdough bread with nuts and raisins Mix the leaven, water and flour. Cover and leave for an hour.
  • Add salt and knead to a smooth dough.
  • Add nuts and raisins 5 minutes before the end of the batch. Knead in.
  • Sourdough bread with nuts and raisins The dough is sticky and moist. We work with oiled hands. Stretch-fold and ferment. Fermentation for 120 minutes. Stretch-fold after 30, 60 and 90 minutes.
  • Sourdough bread with nuts and raisinsSourdough bread with nuts and raisinsSourdough bread with nuts and raisinsSourdough bread with nuts and raisins Dough at all stages. I will not say that it tightened, but large bubbles appeared and it increased in volume.
  • Sprinkle the table with corn flour. Roll out the dough and form into one large or two small rolls.
  • Cover the basket with a towel, sprinkle it thickly with corn flour, put the bread seam up.
  • Put the basket in a bag and send it to the refrigerator for 12 hours.
  • Get it. Leave at room temperature for 1.5 hours.
  • Turn over, cut and send to oven.
  • We bake on a stone under a hood at a temperature of 240-250 degrees for the first 15 minutes.
  • remove the cap, reduce the temperature to 180 degrees and bake until tender for 40 minutes.
  • We take it out, let it cool, cut it.
  • Sourdough bread with nuts and raisins
  • Sourdough bread with nuts and raisins
  • Sourdough bread with nuts and raisins
  • Enjoy)

The dish is designed for

1 or 2 rolls

Cooking program:

harvester, oven, refrigerator

Note

The recipe was spied on a foreign website. Changed the fermentation scheme. The author uses strong flour, but I have the usual high-quality flour and I still don't know what quality it is, I bought a new one to "try" it. The dough in this recipe is almost 75% moisture. Working with him is not very easy for me. But it was interesting. The result is pleasing. Bread is good with butter and cheese, and just a piece to eat. Recommend!

Marfusha5
ang-kay, Angela, as always unmatched bread. Every time I look and envy your ability to bake such a beautiful, varied and delicious bread. Your hands are golden. The bread has such interesting holes in the cut, I have never seen such. Thank you very much for another delicious recipe.

Angela,

Please send me where you can get the starter culture of 100% moisture. I'd like to repeat your bread, but I don't know where to get this very leaven. Thank you)

ang-kay
Irina, thanks for the praise. And all about leaven RIGHT HERE
I use the one I described in this recipe

Brewed bread with lemon yeast (ang-kay)

Sourdough bread with nuts and raisins
Marfusha5
ang-kay, Angela, thank you very much for your help and for your wonderful recipes. They all live in my bookmarks.
ang-kay
Ira, not at all. You will say thank you if you like it when you move from bookmarks to the table
Marfusha5
Angela, agreed. I will study leaven.

I am haunted by a piece of bread in the main photo, so I want to try it ...
eye
Angela,
Quote: ang-kay
Enjoy)
already starting from the photo!
I don't bake with sourdough, so I will love it
ang-kay
Tanyush, glad I liked the bread)
Galina Iv.
my heart can not stand such pomp
Innushka
ang-kay, ughtycheee) no words !!! FUCK WHAT BEAUTIFUL BREAD!
ang-kay
Galina Iv., Inna, Thank you, I am pleased)
liyashik
Angela, a low bow to you for the bread you make! And tell me what kind of cap? Some kind of cover?
ang-kay
Leah, Thank you. A hood can be made from a metal, glass, or earthen bowl. You can bake in a bowl with a lid.

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