Sourdough Raisin Bread with a Slow Rise

Set out g water, g sourdough starter, and g all-purpose flour before you start Sourdough Raisin Bread with a Slow Rise. The batch is written for 12 Slices.

Count on 5 hours of prep, 35 minutes of cooking, about 5 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Liquid Levain

• 147 g water
• 12 g sourdough starter
• 117 g all-purpose flour

Sponge

• 226 g all-purpose flour
• 296 g water 90°F
• 65 g honey
• 3 g dry active yeast
• 230 g sourdough starter

Dough

• 311 g all-purpose flour
• 40 g milk powder
• 15 g kosher salt
• 130 g unsalted butter cold, cubed
• 454 g raisins

How the cooking goes

1. Prepare your liquid levain: 12-14 hours before you want to mix your dough. Prepare the liquid levain. In a clean container, mix AP flour, water, and yesterday’s culture (starter). Cover it up. Let it sit at ambient temperature until it doubles in size.
2. Prepare the sponge: In a large mixing bowl, dissolve the yeast in water and honey. Whisk to make sure there are no lumps of yeast in the water. Stir in the sponge portion of the flour and all the starter.
3. Cover with plastic wrap and place in a warm, humid place until the sponge makes large bubbles.
4. Scrape the contents of the sponge bowl into the bowl of a electric mixer fitted with the paddle attachment, add the remaining flour, salt, and milk powder to the bow,l and mix on low to incorporate the ingredients. When a shaggy mass forms and there are no visible dry pieces of flour, change to the hook attachment.
5. Increase the speed to medium then mix until the dough is smooth and passes the window pane test, meaning you can pull a piece of dough thin enough that light passes through it.
6. Add the butter then mix on medium to incorporate. Then add the raisins and mix on low until they are distributed throughout and mostly inside the dough.
7. Bulk Proof: Turn dough onto a lightly floured surface and knead into a ball. Place the dough in a greased bowl, cover it with plastic wrap, then let it sit in a warm place until it has doubled in size.
8. Preshape: Turn the dough out onto a lightly floured surface and divide it into 2 portions, each weighing 790g. Preshape into a boule (round). Fold each of the four sides towards the center, then flip over. Gently pull the dough towards yourself using two hands, folding the dough gently underneath itself. Turn a quarter turn and repeat until you have a round dough ball with a smooth, tight surface. Let the dough rest for 10 minutes.
9. Final Shape: Flip the dough over so the seam is facing up. Grab two corners, pick it up, and allow gravity to pull the dough down, stretching it into a rectangle. Place it on the counter. Fold the top third towards the center, pressing down. Rotate 180 degrees, then repeat with the other side. Using the heel of your right hand and the thumb on your left, grab the top part of the dough starting on the right side and fold it over your thumb. Seal it down by pressing the heel of your right hand on the seam you just created. Repeat until you have gone the full length of the loaf, and place in a greased baking dish.
10. Warm the oven to 350°F.
11. Final Proof: Proof in a warm, humid place until the dough has doubled in size and feels light and airy to the touch. The dough should crest over the loaf pans.
12. Brush the loaves with melted butter for a shiny, soft crust. (this is optional).
13. Oven-bake in the preheated oven until a thermometer inserted into the center reads 186°F.
14. Turn the bread out onto a cooling rack. Allow the bread to cool until it is no longer warm before slicing.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Sourdough, open Panettone for the Home Table and Sourdough Bread Baked with Steam.