December 19, 2020 - 10:53pm
Golden Raisin Bread - Hamelman
This is Hamelman's Golden Raisin Bread. The baked loaf tasted very nice. I used organic raisins and some seemed to erupt through the surface in the oven. I increase the raisins next time. The crumb was nice and light for this bread. I'll post the formula below.
| Process – Golden Raisin Bread | |||||
| Preferments | Liquid levain | ||||
| Mixing | Type of mixer | by hand | |||
| First Fermentation | Length of time | 12-16 hrs | |||
| Temperature | 21C | ||||
| Final Dough | DDT | 25C | |||
| Mixing | Type of mixer | Hand | |||
| Mix style | |||||
| 3 speed | |||||
| Stretch & fold | 15 mins | ||||
| Bulk Fermentation | |||||
| length of time | 1 to 2 hours | ||||
| number of folds | 1 if 2 hour fermentation | ||||
| timing for folds | 1 hr | ||||
| dough temp | 25C | ||||
| Shaping | Oblong | Divide | 680g | ||
| Pre-shape | round | ||||
| Resting time | 20 mins | ||||
| Shape | round or oblong | ||||
| Proofing device | banneton | ||||
| Proof & Bake | Final Proof time | 50-60 mins | 25C | ||
| Oven type | Miele with steam | ||||
| Steam | 5 mins prior | ||||
| & first 10 minutes | |||||
| Total bake | 40-45 mins | ||||
| Temperature | 238C | 15 mins | |||
| 221C | 25-30 mins | ||||
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Comments
Very tempting looking loaf you’ve baked there Gavin. Thanks for sharing the recipe/formula for this delicious looking bread. I also always have inclusions like raisins really pop through to the outside of the bread where they burn. I’ve always wondered if there was a way to avoid that. When I add inclusions I’ve thought of doing it one time during a lamination but only adding them during the final part of the letterfold that way they are more in the center of the dough. So when following up with further coil folds they might stay inside. Not sure that would work or if they would then only be inside and none in the outer third of the bread. One of these days I’ll have to try that or actually just add them in the last two of the three additions during a lamination.
Merry Christmas
Benny
Thanks again, Benny. The dough was very tough to knead. I had to resort to the old way of rolling and pressing against the bench then fold over. I think I didn't adjust hydration enough after incorporating the ingredients. The raisins were added after the dough had been developed. I agree with you about when the add them, but I will have to up the hydration to get the dough to behave. Maybe it was because I used home-milled whole-wheat.
Cheers. Merry Christmas.
Gavin.