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.
The Dough
| Ingredient | Metric | Imperial | Baker's Percentage |
|---|---|---|---|
| Wholemeal Flour | 65 grams | 2.29 oz | 12.87% |
| 10% White plain Flour | 440 grams | 15.53 oz | 87.13% |
| Starter @ 166% hyd | 280 grams | 9.88 oz | 55.45% |
| Full Cream Milk | 216 grams | 7.62 oz | 42.77% |
| Honey | 15 grams | 0.53 oz | 2.97% |
| Salt | 15 grams | 0.53 oz | 2.97% |
| Olive Oil (Extra Virgin) | 15 grams | 0.53 oz | 2.97% |
| 1 Egg (whisked) | 30 grams | 1.06 oz | 5.94% |
| 1 ½ Tsp Mixed Spice | 7 grams | 0.25 oz | 1.39% |
| Raisins (Lightly dusted with flou.r, shake off excess) | 250 grams | 8.83 oz | 49.50% |
| Walnuts (Chopped about the size of a pea & smaller) | 95 grams | 3.35 oz | 18.81% |
- Total Flour Weight:
- 505 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:
- 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.