Smugglin’ Raisins

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Not much can wrench me out of bed on a Sunday morning, but this bread certainly makes it easier. Little gems of sweet raisins and woodsy rosemary snuggle into a soulful, whole-wheat crumb. A warm blanket of butter on a thick slice, and its good morning. The Baker’s Percentage for this bread is as follows:

Total Flour                                  1,000 g                                      100%

White Flour                                    500 g                                        50%

Whole-wheat Flour                        500 g                                        50 %

Levain                                            200 g                                        20 %

Raisins, soaked                            200 g                                        20 %

Rosemary, minced                         3 Tb

Water                                             650 g                                        65 %

Salt                                                   20 g                                          2 %

Soak the raisins in enough hot water to cover for at least 30 minutes. Drain them and add them at the Mix, along with the rosemary. You will notice that the water weight is slightly less in this bread. The raisins retain a lot of water when they soak so less is needed overall. However, this bread has a higher percentage of whole-wheat flour which will absorb more water. As always, use your intuition and feel out your dough. Continue on through the Bake.

This bread is a perfect holiday treat with a hot mug of tea. Slippers encouraged!!

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