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Bread Recipes preferment of raisins II

few days ago I showed you how to make raisins ferment . Already some people have told me they have prepared with rye bread or sourdough preferment based on this natural ferment published at that time. I've been experimenting with its use in other breads.
In today uses as much ferment of raisins, a small amount of instant dry yeast and a little wheat flour .... the result has been great, rich rich bread with a delicious crumb alveoli irregular crumb crust very crisp and very smooth. And of course, very aromatic thanks to ferment raisins. For the final fermentation
used the banetón, and behold the result.
Here you can see the rye bread and raisin sourdough and how is the ferment of raisins.

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Happy day and have a great and wonderful weekend!

Our bread today:


Ingredients (for 1 loaf of 900 grams. Approx.)

For sourdough preferment or raisins:

137 grs. Raisins ferment
160 grs.
bread flour 1.5 oz. honey
bees
Mix well and leave at room temperature about 12 hours. Then use immediately or store in refrigerator up to 5 days.


For the final dough: 315 gr

.
bread flour 35 grs.
10 g flour.
brown sugar 10 grs.
1.5 g salt. malt extract (or honey in his absence)
225 grs.
10 g water. olive oil (or butter at room temperature)
2.5 oz. instant dry yeast preferment
All


Prepared

1. Mix all ingredients into the mixer at low speed for 2 to 3 minutes.
2. Increase speed and knead until smooth and elastic dough. Approx. 7 or 8 minutes.
3. Place in a greased container and let ferment for about 1 hour covered.
4. On a floured board, remove the air and give a ball. Allow to ferment for 20 minutes covered.
5. Making formed may place it in a banetón that has been coated with some flour and let it ferment in a place where there are no drafts, for 60 minutes approx. I always placed inside a plastic bag rather large. (If you have banetón, you can batards or boules)
6. Remove from banetón, turning carefully about a tray, make a cut lengthwise, and bake immediately in preheated oven at 210 C for 25 to 30 minutes approx. until the bread has a golden brown. Using steam during the first few minutes for a crisp crust.
ideal fermentation temperature: 24-26 C.

Sent to Yeastspotting .

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