Sourdough Bread with Hazelnuts and Raisins
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
4
Description
This recipe yields 2 loaves. To adjust the amount of soaked raisins, use the proportional ratio: one third of small raisins and two thirds of large ones. Be sure to weigh the berries before adding them to the dough. The remaining berries can be stored in the refrigerator in an airtight container for up to a month, but they should then be eaten, added to porridge or cereal.
Ingredients
- Light Raisins, Seedless - 1.8 oz
- Light Raisins, Seedless - 5.3 oz
- Water - 11 fl oz
- Roasted Peanuts - 2.5 oz
- Sourdough Bread - 3 fl oz
- Sourdough Bread - 7.1 oz
- Wheat Flour - 13.4 oz
- Ocean salt - 0.4 oz
Step by Step guide
Step 1
Prepare the sourdough. To knead the dough by hand, place the wheat sourdough in a large bowl along with the flour and water (200 ml) and mix with a large spoon. Turn the dough out onto a clean work surface and knead by hand for about 10 minutes until a ball forms. At this stage, it doesn't need to be smooth. Cover with plastic wrap and set aside for 20 minutes. Then, sprinkle the dough with salt and knead for another 20 minutes, or until it becomes smooth and elastic.
Step 2
To knead the dough using an electric mixer, place the wheat sourdough in the mixing bowl and attach the dough hook. Add the flour and pour in the water (200 ml). Mix on low speed for 4 minutes, then increase the speed to medium-high and knead for another 3 minutes, or until the dough comes together. Cover the bowl and let it rest for 20 minutes. Sprinkle the dough with salt and mix on low speed for another minute. Increase the speed to medium-high and knead for an additional 6 minutes, or until a smooth and elastic dough forms.
Step 3
Check that the dough has reached the desired texture: take a small piece and stretch it to form a window. If the dough tears at the slightest touch, it has not been kneaded enough, and you need to continue. Aim for the dough to stretch into a very thin, transparent layer. At this stage, the dough temperature should be between 25–81°F. If it is lower, place the dough in a slightly warmer spot to encourage fermentation. Lightly spray a container with vegetable oil and place the dough inside. Cover with plastic wrap and leave it to ferment at room temperature (approximately 68°F) for one hour.
Step 4
Prepare the raisins: place them in a bowl and cover with water. Cover with plastic wrap and leave to soak overnight. Drain through a colander, discard the water, and set the berries aside.
Step 5
Measure out 125 grams of soaked raisins and mix them with hazelnuts and rye sourdough starter. Gently combine this mixture with the dough. You can do this by hand, carefully folding in the ingredients with a spatula, or you can place everything in a mixing bowl and mix on low speed for 2–3 minutes. You may need to assist the mixer by stopping it several times to scrape down the dough from the sides of the bowl.
Step 6
Lightly spray the container with vegetable oil and place the dough inside. Cover with plastic wrap and let it rest for an hour to ferment at room temperature (approximately 68°F).
Step 7
To perform the folding, place the dough on a lightly floured surface and stretch it into a rectangle about 1 inch thick. Fold one third over the top, then repeat with the remaining third. Rotate the dough ninety degrees and fold it into three layers again. Place the dough back into an oiled container and let it rise for another hour.
Step 8
Using a blunt knife or a dough divider, divide the dough into two equal portions, each weighing 500 grams. Taking one portion at a time, shape it into a ball.
Step 9
Line two small bread baskets with linen towels, lightly dust with flour, and place the bread in the baskets seam side up. If using cane baskets, no towels are needed; you can simply dust the baskets with flour. Alternatively, you can place the dough on a baking sheet lined with parchment paper, seam side down. Now, cover the dough loosely with a plastic bag and place it in the refrigerator for 8–12 hours.
Step 10
Preheat the oven to the highest temperature. Take the dough out of the refrigerator and let it rest in a warm, humid place at around 77°F — the proofing should take between 1 to 4 hours, until it has increased in volume by two-thirds. If the dough springs back easily when lightly pressed with a finger, it is ready to bake. Make slashes on the surface and place it in the oven.
Step 11
Spray the oven with water and reduce the temperature to 428°F. Bake the bread for 20 minutes, then rotate the trays or the bread and bake for an additional 10 minutes. Keep a close eye to ensure the bread does not burn. Check for doneness by tapping the bottom: if the sound is hollow, the bread is done. The total baking time should not exceed 40 minutes.
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