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 | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| levain | 96 grams | 3.39 oz | 27.12% |
| bread flour | 193 grams | 6.81 oz | 54.52% |
| rye | 161 grams | 5.68 oz | 45.48% |
| water | 257 grams | 9.07 oz | 72.60% |
| hazelnuts | 60 grams | 2.12 oz | 16.95% |
| raisins | 60 grams | 2.12 oz | 16.95% |
| salt | 8 grams | 0.28 oz | 2.26% |
- Total Flour Weight:
- 354 grams
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. This recipe was originally in grams and has been automatically converted to other measures.
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
Replies
Thanks, Jeremy. A man after my own heart....through my stomach! Noted down on my to-do list.
TA!