Bread leavened with raisin water
I gave the raisin yeast water bread a second go, this time, I upped the water to 80% and kept the mashine mixing to a minimum, and did a few folds for strength. It was a bit of a busy day/evening, I kept forgetting that I had a bread on the go. By the time i got around to turning the oven on, this was looking rather overproofed, but it exited the oven looking just fine.
The acidity was mild this time, the crust was a delight, and crumb was well gelatinised. I think that I'm ready to prepare larger batches of this bread.
This loaf had a baked wieght of 1500gr, was baked 80 minutes in a deck oven