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Benoitons | Sourdough Companion

Benoitons

This is a recipe maybe TP could make, no apples maybe raisins grow in Malaysia? I know she likes raisin bread, anything for a sweet Princess!

The Dough

Ingredient Weight US Volume Bakers Percentage
levain 96 g 3.39 oz 0.75 cups 27.12%
bread flour 193 g 6.81 oz 1.51 cups 54.52%
rye 161 g 5.68 oz 1.26 cups 45.48%
water 257 g 9.07 oz 1.09 cups 72.60% (hydration)
hazelnuts 60 g 2.12 oz 0.26 cups 16.95%
raisins 60 g 2.12 oz 0.26 cups 16.95%
salt 8 g 0.28 oz 0.64 tbspns 2.26%
Total Weight: 835 grams / 29.45 ounces
Total Flour Weight: 354 grams / 12.49 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.

Method

Sourdough
8 hours ferment

Final dough

  • first fermentation 2 hours
  • divide into 85grams
  • rest 15 minutes
  • shape round
  • proof 11/2 hours in dusted linen
  • bake @237 c for 15 20 minutes

2 comments

TA!

Thanks, Jeremy. A man after my own heart....through my stomach! Noted down on my to-do list.