Golden Raisin Bread

Preparation info

  • Difficulty

    Medium

  • Dough Yield: About

    27

    loaves at 1.5 lb each

Appears in

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.

Pre-Fermented Flour: 15%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 16 lb 8 kg 1 lb, 9.6 oz 80 %
Whole-Wheat Flour 4 lb 2 kg 6.4 oz 20 %
Water 13.8 lb 6.9 kg 1 lb, 6.1 oz 69 %
Salt .4 lb .2 kg .6 oz 2 %
Yeast .2 lb, fresh .1 kg, fresh .1 oz, instant dry 1 %
Oats, Rolled 2 lb 1 kg 3.2 oz 10 %
Golden Raisins 5 lb 2.5 kg 8 oz 25 %
Total Yield 41.4 lb 20.7 kg 4 lb, 2 oz 207 %

Liquid-Levain Build

Bread Flour 3 lb 1.5 kg 4.8 oz (1⅛ cups) 100 %
Water 3.75 lb 1.875 kg 6 oz (¾ cup) 125 %
Mature Culture (Liquid) .6 lb .3 kg 1 oz (2 T) 20 %
Total 7.35 lb 3.675 kg 11.8 oz

Final Dough

Bread Flour 13 lb 6.5 kg 1 lb, 4.8 oz ( cups)
Whole-Wheat Flour 4 lb 2 kg 6.4 oz ( cups)
Water 10.05 lb 5.025 kg 1 lb, .1 oz (2 cups)
Salt .4 lb .2 kg .6 oz (1 T)
Yeast .2 lb, fresh .1 kg, fresh .1 oz, instant dry (1 tsp)
Oats, Rolled 2 lb 1 kg 3.2 oz (1 cup)
Golden Raisins 5 lb 2.5 kg 8 oz (1⅝ cups)
Liquid Levain 6.75 lb 3.375 kg 10.8 oz (all less 2 T)
Total 41.4 lb 20.7 kg 4 lb, 2 oz

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 hydration as necessary—the absorption of the oats may require the addition of more water, and the dough should be slightly on the soft side (once the raisins are added, they will have a slight drying effect on the dough’s consistency). Turn the mixer to second speed and mix for 2½ to 3 minutes, until the dough has a moderate gluten development. Add the golden raisins and mix on first speed just until they are evenly incorporated. Desired dough temperature: 76°F.
  3. Bulk Fermentation: 1 to 2 hours.
  4. Folding: If the bulk fermentation is 2 hours, fold the dough after 1 hour.
  5. Dividing and Shaping: Divide the dough into 1.5-pound pieces; shape round or oblong.
  6. Final Fermentation: Approximately 1 hour at 76°F.
  7. Baking: With normal steam, 460°F for 40 to 45 minutes. Lower the oven temperature to 430°F after 15 minutes to prevent the sugars in the raisins from darkening the dough too much.