Jeffrey Hamelman

Golden Raisin Bread

Preparation info
  • Dough Yield: About

    27

    loaves at 1.5 lb each
    • Difficulty

      Medium

Appears in
top 1000Bread: A Baker's Book of Techniques and Recipes
Bread

By Jeffrey Hamelman

Published 2004

  • About

Little Nuggets of Sweet Raisins, flecks of oats, some whole wheat, and a gentle acidity combine to make a tasty loaf.

Ingredients

Overall Formula

U.S. Metric

Method

  1. Liquid Levain: Make the final build 12 to 16 hours before the final mix and let stand in a covered container at about 70°F.
  2. Mixing: Add the oats and water to the mixing bowl and let the oats soak for a few minutes. Add the remaining ingredients with the exception of the raisins. In a spiral mixer, mix on first speed for 3 minutes, correcting the h