Rye bread with raisins and walnuts: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Sourdough starter — 29% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 680 g
• Preferment weight: 387 g
• Dough weight: 973 g
• Total dough weight: 1360 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 2 pieces of 680 g, kitchen at 21 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Lievito madre: make it and let it ferment (at room temperature) (14 hours)

   • Weigh the ingredients
   • Use water at 30 °C
   • Mix the flour, water and starter until you get a smooth batter
   • Transfer to a container, covered but not airtight
2. Weigh the ingredients and knead (30 min)

   • Use water at 22 °C

   After mixing normally, add the raisins and walnuts last.
3. End of mixing, start of bulk rise (at room temperature) (1 hour)
4. Reinforcement fold 1 of 2
5. Reinforcement fold 2 of 2
6. Divide/shape: weigh and form the pieces (5 min)

   Divide the dough into 1.5-pound (.68-kg) pieces; shape round or oval.
7. Start of proofing (at room temperature) (55 min)

   About 50 to 60 minutes at 25° to 26 °C.
8. Ready to cook

   If the bottoms of the breads are coloring too quickly, transfer them to sheet pans to finish the bake.

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, with steam
   • Overall temperature: 240 °C
   • Time: 15 minutes
   • Normal steam
2. • conventional oven, without steam
   • Overall temperature: 220 °C
   • Time: 23 minutes
   • Lower the temperature: The raisins darken the dough, the bake finishes at this lower temperature.

The calculator adapts baking times to the weight of your pieces. Open the calculator