Making bread doesn’t have to be complicated. Take the time to create your own artisan loaves and once you make this recipe once or twice, the rhythm becomes second nature. Pair the recipe with some walnuts and raisins and it will come out delicious!
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● Preferment
250g pastry flour
5g salt
150g water
5g fresh yeast
● Final Dough
500 g white bread flour
9g salt
5g fresh yeast
350g water
100g preferment
120g walnuts
80g raisins
● Steps:
1. Start making the dough a day ahead.
2. For the preferment, dissolve the yeast in the water and then mix it with the flour and salt. Mix at medium-low speed until the dough comes away cleanly from the sides of the bowl. Place the dough in a greased bowl, cover with plastic wrap and place in the fridge overnight.
3. The next day, start making the final dough. Dissolve the yeast in water and hydrate the raisins in lukewarm water. Mix flour, salt and walnuts. Add the preferment and the yeast mix. Knead on low speed for 5 minutes and then add the raisins. Mix on medium speed for 3 more minutes or until the dough comes away from the sides of the bowl.
4. Finish by hand if necessary. Place the dough in a greased bowl, cover with plastic wrap and let it rise in a warm place for about an hour.
5. Punch the air out of the dough, shape your bread and let it rise for another hour before baking.
6. Score the top of the loaf and bake it in a preheated oven at 210°C (410 °F) for 30 minutes or until golden brown.
● Tips:
1. Always mix flour and salt by hand, making sure the yeast and salt will not get into direct contact.
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