Dough
340g bread flour
40g rye flour
280g water
75g starter
9g sea salt
5g mixed spice
For the raisins (soak for 30 minutes then drain)
100g raisins
1 tea bag of your choice
100ml boiling water
Cinnamon sugar (mix together)
30g brown sugar
5g ground cinnamon
Method
Day 1
1. Mix water and flour together in your mixing bowl, by hand or in a mixer, until it is combined. Leave for 1hour to autolyse.
2. Now add the starter and using a dough hook in your mixer, mix for a few minutes, now add the salt and mixed spice and mix for 8-10 minutes until the dough is nice and strong and coming off the bowl easily. You can check this using the windowpane test with wet hands.
3. Transfer the dough to an oiled bowl to begin the bulk fermentation process. Add your tea soaked raisins and do your first stretch and fold immediately, you will need to really work the raisins in to the dough then leave to rest for 30-45 minutes. Continue the stretch, fold, and rest process three times. After the third and final stretch and fold leave your dough to rest for 2 hours.
4. Remove dough from the bowl and pre-shape into a tightball. Once shaped sprinkle with a touch of flour and let it rest for 20 minutes on your work surface.
5. Finally shape your dough and sprinkle the inside with the cinnamon sugar then place in a heavily floured banneton. Let it rest for 15-30 minutes before putting in the fridge overnight.
Day 2
1. Next day preheat your oven to 250C with your Dutch oven inside.
2. Open the oven door remove the Dutch oven and gently tip out your dough from the banneton straight into the pre-heated Dutch oven, score with a knife along the side of the dough, spray with water and secure its lid.
3. After 25-30 minutes remove the lid and reduce the temp to 220C. Bake for another 10 minutes.
4. Remove from the oven and leave to cool on a wire rack before cutting.
5.Enjoy with loads of butter and this also makes amazing toast!!
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27 июл 2024
