Raisin bread: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Liquid sourdough starter — 13% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 680 g
• Preferment weight: 205 g
• Dough weight: 1156 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

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Method

1. LiCoLi: 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 23 °C

   • Put the rolled oats in a bowl with the water from the recipe and let them soften for a few minutes.
   • Add all the other ingredients except the raisins and mix until moderately developed, adjusting the hydration as needed: The dough should stay slightly soft, since the raisins will dry it out a little once mixed in.
   • Add the raisins last, just long enough to distribute them evenly.
3. End of mixing, start of bulk rise (at room temperature) (2 hours)
4. Reinforcement fold 1 of 1
5. Divide/shape: weigh and form the pieces (5 min)
6. Start of proofing (at room temperature) (1 hour)

   About 1 hour at 24 °C.
7. Ready to cook

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 sugars in the raisins darken quickly if the bread stays too long at full power.

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