Sourdough Rye with Raisins and Walnuts
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers
The night before:
Medium rye flour - 9.6 oz
Room temperature water - 7.7 oz
Mature sourdough starter - 1 Tbsp + 2 tsp
Mix sourdough ingredients together and let ripen on counter, covered, overnight - 14-16 hours.
High gluten flour - 1 lb, 4.8 oz
Medium rye flour - 1.6 oz
Room temperature water - 14.1 oz
Salt - 1 Tbsp
Instant, dry yeast - 1½ tsp
Sourdough - all
Raisins - 1 cup
Walnuts - 1 cup
Add all final dough ingredients, except raisins and walnuts, into your stand mixer bowl.
Mix on low for 3 minutes to combine.
Add raisins and walnuts, mix 3 more minutes on second speed.
Dump dough out onto floured board and knead gently until you have a nice, smooth ball.
Place in bowl and cover with plastic wrap.
Let rise 1 hour.
Shape each piece into a loaf and let rise (seam side up) in well floured bannetons or brotforms.
Rise 1 hour.
Preheat oven, with stone, to 460°F.
Bake loaves for 15 minutes at the high temperature, then reduce it to 430°F and bake another 20-25 minutes.
Let cool on wire racks.
|This bread has been Yeastspotted!|