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    Sourdough Walnuts & Raisins: 1st Feeding Process

    Uploaded by

    amokhta
    This document provides information on making two loaves of sourdough walnut and raisin bread totaling 1.210 kg. It lists the ingredients and their quantities in grams, as well as the baking process which includes mixing, fermenting, shaping, proofing, and baking the bread.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Sourdough Walnuts & Raisins: 1st Feeding Process

    Uploaded by

    amokhta
    4 views2 pages
    This document provides information on making two loaves of sourdough walnut and raisin bread totaling 1.210 kg. It lists the ingredients and their quantities in grams, as well as the baking process which includes mixing, fermenting, shaping, proofing, and baking the bread.

    Original Description:

    Bread

    Original Title

    Sourdough_raisin_and_walnut.pdf

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    © Attribution Non-Commercial (BY-NC)

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    This document provides information on making two loaves of sourdough walnut and raisin bread totaling 1.210 kg. It lists the ingredients and their quantities in grams, as well as the baking process which includes mixing, fermenting, shaping, proofing, and baking the bread.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    4 views2 pages

    Sourdough Walnuts & Raisins: 1st Feeding Process

    Uploaded by

    amokhta
    This document provides information on making two loaves of sourdough walnut and raisin bread totaling 1.210 kg. It lists the ingredients and their quantities in grams, as well as the baking process which includes mixing, fermenting, shaping, proofing, and baking the bread.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    Total dough wt

    # of loaves

    wt (grams)

    1.210

    0.550

    Sourdough Walnuts & Raisins


    1st Feeding White Flour Water Starter Total Baker's % 100.00 50.00 80.00 230.00 Baker's % Flour Whole wheat flour Medium rye flour Water Yeast Salt Levain (stiff) Walnuts Raisins Total Process: Mix: SP1: SP2: SP1: First fermentation: Preshape: Resting: Final shape: Final proof: Baking: 65.00 25.00 10.00 72.00 0.50 2.70 40.00 20.00 20.00 255.20 Quantity 0.082 0.041 0.066 0.190 Process: Mix: Until well incorporated
    until incorporated 1st: 3-4 mins.

    Fermentation: 6 to 8 hours @ room tmp

    Quantity 0.308 0.119 0.047 0.341 0.002 0.013 0.190 0.095 0.095 1.210

    Add in SP1 after reaching improved mix Add in SP1 after reaching improved mix

    Improved mix
    (varies by mixer, 1st speed) incorporate walnuts & raisins

    1h30min 20-25min boule 1h45min 40-50min @ 450F Vent 5 mins at end to let bread dry

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