This loaf will be heavy for its size. Note the use of 10% protein plain flour.
166% starter is a starter fed in the proportions of 100g water to 60g flour.
- Add all the first ingredients and mix well, let rest for 10 minutes. Do not add the Raisins and Walnuts.
- Knead for 10 minutes and 1st proof for about 3 hours at 25C.
- Knead in the walnuts and raisins, shape loaf and final proof for about 2 1/2 hours at 25C.
- Bake at 210C for 45 minutes.
Tip. Get the big fat soft raisins and you don't have to soak them.