Some people have several starters on the go, or build up special ones for special breads. I don't have that kind of patience. I keep one going, that goes dormant in the fridge from time to time, and gets fed whatever I am in the mood for. This particular one that I used for this bread had been eating rye for a while. The small amount of rye in the bread doesn't make much of a difference to the loaf. My point being - use what you have.
Golden Raisin Bread
adapted from Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
for Mellow Bakers
4.8 oz Bread flour
6 oz Water (that has stood out overnight)
1 oz Mature culture
1 lb, 4 oz Bread flour
6.4 oz Whole wheat flour
1 lb, 1 oz Water (that has stood out overnight)
1 Tbsp Salt
1 tsp Instant dry yeast
3.2 oz Rolled oats
8 oz Golden raisins
All of Preferment (above)
The night before:
Mix up your preferment. Let stand at room temperature overnight. (12-16 hours)
In you stand mixer bowl, combine oats and water. Let stand a couple of minutes to hydrate the oats.
Add all the rest of the ingredients, except the raisins.
Mix with the dough hook, on low, until thoroughly combined.
Mix on second speed for 3 minutes.
Mix on low again, just until incorporated.
Shape into a ball and let rest 1 hour.
Fold the dough and let rest another hour.
Divide the dough into two and shape into loaves.
Let rise, covered, for 1 hour or, if it is cool, 1.5 hours.
Preheat the oven with stone to 460°F.
Score dough and mist lightly with water.
Bake at 460°F for 15 minutes, then turn the oven down to 430°F for an additional 25 minutes.
Let cool completely on racks.
|This bread has been Yeastspotted!|