Baguette with raisins

3 servings

130 minutes

Raisin baguette is an exquisite combination of French pastry with the gentle sweetness of dried grapes. This recipe originates from France, where the art of baking has reached perfection. The crispy crust of the baguette hides a soft and aromatic crumb, where raisins add delicate sweetness and a light fruity note. Baked using traditional sourdough methods, it acquires a rich flavor and a slight tanginess that harmoniously complements the sweetness of the raisins. Ideal for a morning breakfast with a cup of coffee or as a base for refined snacks with butter and cheese. This baguette is not just bread; it's a small piece of gastronomic art that will adorn any table and provide moments of true enjoyment.

Energy value per serving

• Calories: 726.9
• Proteins: 18.2g
• Fats: 2.5g
• Carbohydrates: 161.8g

Ingredients

• Wheat flour: 560 g
• Salt: 12 g
• Raisin: 100 g
• Fresh yeast: 2 g

Cooking steps

1. Make a sourdough starter. Mix 30 grams of flour with 30 ml of water, stir, and place in a warm spot for three to four hours. When the mixture starts to bubble, add another 20 grams of flour and 20 ml of water, and stir until smooth. Leave it for the same amount of time until bubbles appear again — then the starter will be ready for any homemade bread, which can be stored in the fridge for a day or several days if you occasionally mix in new portions of flour and water in equal proportions.

   Required ingredients:

   • Wheat flour: 560 g
   • Salt: 12 g

2. Mix half a kilogram of flour with 250 ml of water — this will be a dough that should ferment in a warm place for twenty to thirty minutes.

   Required ingredients:

   • Wheat flour: 560 g

3. Mix yeast, starter, and raisins into the dough, kneading by hand or in a mixer. It should be uniform and elastic, not sticking to hands or the mixer walls. If it starts to stick, you can add a little flour.

   Required ingredients:

   • Fresh yeast: 2 g
   • Raisin: 100 g

4. Divide the prepared dough into two parts. Make a ball from each, let it rest for ten minutes under a towel, and then shape it into a baguette. Place the baguettes on a baking sheet lined with parchment paper or a rack and leave them in a warm place for an hour. Before baking, brush the surface of the baguettes with water and make 2-3 cuts on each.

   Required ingredients:

   • Wheat flour: 560 g

5. Place the baking tray in the preheated oven at 250 degrees for twenty minutes.