Bread with raisins
Here is my first bread with raisins.
Recipe:
300 gm AP flour
50 gm semolina
1 egg
4 tbsp sugar
pinch salt
200 gm water
50 gm butter
1 tbsp instant yeast
handful raisins
step one:
soak raisins in warn water for 30 minuits and drain it before putting it in the dough.
step two:
combine all ingredients in mixer, leave the salt out till the yeast is mixed with flour then add salt.
step three:
after 5 minuits mixing add raisins.
step four:
mix 12 minuits, if dough is very smooth add flour carefully till it is all attached to the hook. don't add much flour, this dough should be 70% moisture.
step five:
get it our of mixer and put it in a place to rise till at least doubled in size.
step six:
put it on bench upside down and make the hamelman fold or anyother folding you do best.
step seven:
shape the dough and let it rise till at least double in size then brush with egg wash and bake for 35 minuits on 230 degrees. you can bake for more but reduce temperature to 200 (this will make harder crust).
see photos and give me your opinions my friends.
Bye
Good porosity
thats another loaf
delicious ! WTG.
I also made some Pain au levain yesterday, and took 2kg of the dough and made rasin walnut panini.
You can visit my page to see them.
Looks so nice korish
All the rolls with raisins and walnut are gun by today.
Hi,
My question is how was it panned.
In pictures 1 & 2 the bread appears to have been proofed and baked in a loaf pan of some kind because of the right angle shape it shows on the edge/crust. The third picture appears to be a round loaf baked on a flat tray or stone. The loaf in # 3 looks really nice,... but if it's a loaf that's panned in a tin of some kind such as a bundt pan or a round cake pan, I would say it's overproofed. When I looked at the first two photos showing the grain and crumb of the loaf that was my immediate impression. Whenever you see that right angle on the finished crust it's a pretty good indicator that the dough was left too long to rise. It doesn't look like it had very much oven spring since the top of the loaf is so close to where the dough actually cleared the top of the pan.
When you try it again try reducing your water by 20 % or maybe a bit more.The egg makes up part of the recipe hydration as well as the water and IMO the water ratio is too high in this recipe . You don't want a very soft dough, more in the medium range. I'd suggest as well that you do not soak the raisins. The reason being is that a lot of raisins are preserved with sulfur dioxide. When you soak them it just helps to release the sulfur dioxide and it becomes more easily absorbed by the dough which then kills yeast cells. This is quite a rich dough so you want all the yeast cells as healthy as possible . Mix the raisins in dry, but do it very slowly if using a mixer or just fold them in by hand just like you would if you were kneading the dough . You don't want the raisins to break up or shred. Then let it rise till it's just slightly above the edge of the pan then bake it in a cool oven about 185 C or 365 F for 25/30 min. Watch the colour and reduce the heat if it browns too fast before being thoroughly baked
Raisin bread usually takes a long time to proof because it's so rich, so it can be easy to forget about when it's it's in the proofer rising . Sorry to be the one negative review of your raisin bread, but hopefully I've offered some usefull info towards making your next one.
All the best my friend.
hey my friend thanks for your reply. Although I must admit that I didn't understand some points.
First: How shall the bread look like in your opinion and what went wrong with this loaf? In fact I left it till it reached the edge of the pan, it was a little more than double size.
Second: I leave it till it doubles in size at least, is that wrong?
The round loaf was baked in an ordinary pan.
You are right I have baked it on 225 degrees which is too much.
Waiting for your reply.
Hi,
The thing that struck me in the first 2 pics is that the grain 'appears' to be larger than it should be for this type of bread. The grain (or structure of the crumb) should be uniform with small and thin walled cells. A grain with a large and uneven cell structure is usually the result of overfermentation. How long did you leave the dough before shaping it and placing it in the pan? As far as proofing goes you are correct. The general rule of thumb for proofing/rising is double the original size, not always but usually. In the pics 1&2 you can see how the bread has risen in the pan and then protrudes out at a 90* angle from the pan rather than rising up evenly on both sides to form a high domed loaf. It should look more like an upside down U rather than having the sides go out at straight angles like this ¬ .
If you go to your local bakery or supermarket and look at a loaf of raisin or any bread made in a standard loaf pan you'll easily see the difference between the bread in your photos and what it should look like. Below is a copy of a typical raisin bread recipe with fermentation times and temps included. It doesn't have an egg in it but it doesn't suffer for lack of one either. If you need any clarification on the recipe or mixing methods just let me know and I'll get back to asap. Give it a try my friend and let me know how it goes.
Raisin or Fruit bread
makes 2 loaves of 483 grams each
bread or all purpose flour 425 grams
granulated sugar 22 gr
salt 10 gr
milk 20 mls
butter/shortening 35 gr
water (temp-29* C/85*F) 263 mls
yeast (instant dry) 11 gr
raisins or mixed 180 gr
candied fruit (not washed)
place all the ingredients (except the raisins/fruit) in the stand mixer or bowl if mixing by hand and mix slowly till all are combined.
Mix on 2nd speed for approx. 8 minutes and check that your dough is not too soft. Add small increments of flour if this is the case till
you acheive a med soft dough.
Add the unwashed raisins/fruit till thoroughly combined with the dough but without letting the raisins break up or shred. Cover
dough with an upside down bowl or plastic sheet . When the dough temp has reached 29*C/85F divide the dough into 483 grms
pieces, round and rest for 15 more minutes. Mold into loaves, egg wash (whole egg+120mls water beaten together), proof till
doubled, bake at 185-190*C/365-374F for about 30 min. but check the colour at 20 min. and turn the heat down slightly if it's darkening too fast.