After I posted ” Rustic bread with raisin yeast water Ⅰ“, and I really like the one with instant yeast, which is more like Jefferey Hamelman’s Pain Au levain as our daily sandwiches. Especially my 5 year old daughter who likes only white bread is fond of the bread, even it has sour flavor.
But I wanted to make the one without instant yeast. I started to think of converting sourdough starter to raisin yeast water and I made 16 loaves without instant yeast to fit into the rustic bread with raisin yeast waterⅠwith instant yeast water, and I finally made it.
Rustic bread with raisin yeast water Ⅱ
You can click on the PDF↓ to see in a large size.
1. Mix the levain and ferment it for 12 hours at the room temperature.
After 12 hours: the dough rose tripled.
2.Next morning: Mix thoroughly the levain and the final dough ingredients except the salt and leave it for 30 minutes at the room temperature ( Autolyze).
3. Add the salt and knead the dough on the surface until it gets gassy and elastic for 5-6 minutes. The dough temperature – 70F after kneading.
4. Bulk fermentation: About *7 hours until the dough rises close to tripled.
* Note: This is not about the time, it is all about how much your dough rise before you preshape the dough. If your dough is very slow to rise, just wait until it is ready. Long bulk fermentation makes flavorful bread!
Folding: Stretch and fold the dough on the surface only 1 time after 45 minutes of bulk fermentation.
5.Preshape and bench time: Preshape lightly into a round ball and rest the dough at the room temperature for 30 minutes. You can upside down the bowl that the dough was fermented to cover the dough for the bench time.
6. Shaping: I will post it how to shape into an oval shape as soon as I take pictures of the process.
7. Final proof (retarding): Ferment the dough at the room temperature for 30 minutes until the dough started to lose the shape. And Retard the dough for overnight ( keep the dough in the refrigerator). Next morning: proof at the room temperature at 65-70F for 1 hour or so.
8. Final proof (without retarding) and Preheat 465F : About 2 hours at the room temperature around 70F. Please watch the dough when it is ready to bake. I don’t think a finger test is reliable. It didn’t work for me. I am still thinking about the dough how to determine the timing.
* I use a big stainless steel bowl to make steam. The stainless steel bowl should be preheated before baking, too.
9. Scoring and baking: Bake at 465F for 12 minutes with the stainless bowl. Take the bowl out and lower the oven temperature at 425F and bake more 8 minutes, then lower the oven temperature at 400F and put *a cooling rack under the bread and bake more 25-30 minutes until golden brown. * I use the cooling rack while baking loaves because I don’t like the bottom of loaves burned.
Score the dough as you like… I didn’t a good job on the scoring.
This bread tastes sour very gradually whenever I chew. The mild sourness remains at the end of eating with wheat aroma. Very nice bread.