Bread leavened with raisin water
Lately, I've been looking for new things to try out, and came across a recent "Brot doc" blog post about soaking organic raisins to create a little yeast bomb.
So I did just that, and five days later came up with this fine tasting 1.5 kg monster loaf.
start this off at about 35c and keep in a warm place
I tried to keep it about 28c (if it's colder it will just take longer)
I started to see bubble action after 48 hours, on day 3 things were rocking and I kept opening the lid to expel the excess pressure.
On day four, I sieved off 300 ml of the water, stirred it briskly with a whip, then added 300 gr. of bread flour to prepare a preferment( I carefully prewarmed the water so that the end mixture would be 28c)
Ten hours later, this had doubled in size and was looking quite active, so I proceeded with the dough, by adding; 700gr. bread flour, 400ml water, and the pre-ferment, this, I mixed very briefly then left to swell 30min.
22 grams of salt was then added as well as several big sips of water throughout the 4 minute mix time. (end dough temp. 24c).
I left the dough, covered, overnight in the bake room at 17c, at 6am it was looking good, i carefully removed it from the bowl, tucked it together and set it in a large cloth lined proofing basket. 90 minutes later, I peeled it into a 245c oven and applied ample steam, after 15 minutes, I released the steam and dialled the heat back to top heat 230c-bottom 215c-total bake time 80minutes-baked weight 1500 grams.
The taste results; the crust had a great chew to it, the crumb was well gelatinised and moist, it was smaller and less wildly pored then I had expected, the acidity was quite evident but polite. The bread had a real lively freshness about it with the taste buds picking up subtile raisin notes in the chew.
I'll repeat this bake again next Friday, with a larger batch this time.