Walnut and Raisin Sourdough Batard(78% Hydrations)

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In practice, I'm pretty lazy. I don't like multiple steps. 😅 I preferred to mix all method which is the least fussy method.

I often skip the  purest  autolyse steps( flour &  water).  I often will include autolyse with the levain and the salt as well. The bread always comes out just fine. Perhaps there are differences, but they're too subtle for me to pick out. 

My understanding is that "autolyse" ~gluten development (which happens without levain).  It break down the starches into the sugars, which will be "food" for the yeast when the leavain is added. In pratice, autolyse is an extended fermentation. You can let that soak overnight at room temperature without any problems. 

If you add levain to the dough, the fermentation will start, so this is just something to account for. The autolyse period should not be over 2 hours in room temperature.

In theory, the longer the autolyse the more cumulative the effects will be. And, if including starter with the autolyse will reduce the effectiveness of the autolyse. Starter brings acid which tightens gluten, and it brings fermentation. However, if added salt together, it will slow down the fermentation.  

In practice, I do notice some subtle differences in the dough as I'm working it, but they are not big differences and they have no noticeable effect on the final loaves. So instead I opt to do what is convenient, knowing that it makes little difference in the end.😅


 👆 Three tasks of bread baking in a row...😉


👆 Lacy open crumbs...





Walnut & Raisin Sourdough Batard (Total flour 300gm )

Japanese Bread Flour  220g   

Whole Wheat Flour  60g

Buck Wheat Flour 20g

Water  235g

Levain  60g

Salt  6g

Some Walnuts and Raisin(presoak in brandy)


Method:

  • Mix all flour, water, levain & salt -Autolyse 1 hour
  • 2 x Stretch and Fold - 20 mins interval 
  • 1 x  lamination ( add walnut & raisin)- rest 1 hour 
  • 2 Coil Fold - 30 mins interval - rest 1 hour
  • Shaping - rest 30 mins ( No pre-shaping)
  • Cold Retard - 12  hours
  • Preheat the oven and a pan at 250℃ for 35 mins.
  • Pour hot water into roasting pan. Spray lots of water onto the dough. Score and bake at 250℃ for 20 mins.
  • Remove roasting pan and decreast to 200℃  bake for 20 min.
  • Leave in the oven for 15 mins before taking it out.

Happy Baking!

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