Sourdough Bread with Hazelnuts and Raisins
4 servings
120 minutes
The recipe is taken from the book "Home Bakery. The Complete Guide to Baking from the Pros". "This popular treat is one of those that was first baked with yeast dough and then made with sourdough. It is a delicious fruit bread, which is full of nuts and raisins. After roasting, the hazelnuts become crumbly and even more aromatic. This bread is especially delicious with ricotta or jam, and our customers say that it makes a delicious pudding.
1
Prepare sourdough. To knead the dough by hand, place the wheat sourdough in a large bowl with flour and 200 ml of water and mix with a large spoon. Transfer the dough to a clean work surface and knead by hand for about 10 minutes until it forms a ball. At this stage, it doesn't have to be smooth. Cover with plastic wrap and set aside for 20 minutes. Then sprinkle the dough with salt and knead for another 20 minutes or until it becomes smooth and elastic.
- Wheat sourdough: 200 g
- Fine flour: 380 g
- Water: 340 ml
- Sea salt: 10 g
2
To knead the dough using an electric mixer, place the wheat starter in the mixer bowl and attach the dough hook. Add flour and pour in water (200 ml). Mix on low speed for 4 minutes, then increase to medium-high speed and knead for another 3 minutes — or until the dough comes together. Cover the bowl and let it rest for 20 minutes. Sprinkle salt on the dough and knead on low speed for another minute. Increase to medium-high speed and knead for another 6 minutes — or until a smooth elastic dough forms.
- Wheat sourdough: 200 g
- Fine flour: 380 g
- Water: 340 ml
- Sea salt: 10 g
3
Check that the dough has the desired texture: take a small piece and stretch it to form a window. If the dough tears at the slightest touch, it is under-kneaded and needs more work. Aim for the dough to stretch into a thin transparent layer. At this stage, the dough temperature should be 25–27 degrees. If it's lower, place the dough in a slightly warmer spot for fermentation. Lightly spray the container with vegetable oil and place the dough inside. Cover with plastic wrap and let it ferment at room temperature (approximately 20 degrees) for one hour.
- Water: 340 ml
- Sea salt: 10 g
4
Prepare the raisins: place them in a bowl and cover with water. Cover with plastic wrap and leave overnight. Drain through a strainer, discard the water, and set the berries aside.
- Seedless raisins: 150 g
- Water: 340 ml
5
Measure 125 grams of soaked raisins and mix with hazelnuts and rye sourdough. Gently mix with the dough. This can be done by hand, carefully kneading the additions with a spatula, or by placing everything in a mixer bowl and mixing on low speed for 2-3 minutes. You will need to assist the mixer by stopping it several times to distribute the dough in the bowl.
- Seedless raisins: 150 g
- Roasted hazelnuts: 70 g
- Rye sourdough: 85 ml
6
Slightly spray the container with vegetable oil and place the dough inside. Cover with plastic wrap and leave for an hour to ferment at room temperature (approximately 20 degrees).
- Water: 340 ml
7
To perform the folding, place the dough on a lightly floured surface and stretch it into a rectangle about 2.5 cm thick. Fold one third up with your hands, then repeat with the remaining third. Turn the dough ninety degrees and fold it into three layers again. Place the dough in an oiled container and let it rise for another hour.
- Fine flour: 380 g
8
Use a dull knife or divider to split the dough into two equal portions of 500 grams each. Take one portion and shape it into balls.
9
Line two small bread baskets with waffle towels, lightly dust with flour, and place the bread in the baskets seam side up. When using cane baskets, towels are not needed; you can simply dust the baskets with flour. Alternatively, place the dough on a baking sheet lined with parchment paper seam side down. Now place the dough in the refrigerator loosely covered with a plastic bag for 8-12 hours.
- Fine flour: 380 g
10
Preheat the oven to maximum temperature. Take the dough out of the fridge and let it sit in a warm, humid place at about 25 degrees for 1 to 4 hours until it increases in volume by two-thirds. If the dough springs back when lightly pressed with a finger, it's ready to go into the oven. Make cuts and place it to bake.
11
Spray the oven with water and reduce the temperature to 220 degrees. Bake the bread for 20 minutes, then turn the trays or bread and bake for another 10 minutes. Watch carefully to prevent burning. Check readiness by tapping the bottom: if the sound is dry, the bread is done. Total baking time should not exceed 40 minutes.
- Water: 340 ml