Bread Baking Babes are baking Rosemary Raisin Sourdough Bread in June.
This month I wasn’t wating too long to join the group and baked it last Friday.
Very easy recipe to follow, pleasant playful dough and great results!
As usually, below is the copy of Judy’s recipe with my notes at the end.
Rosemary Raisin Sourdough Bread
(Recipe can be halved or doubled)
28 oz bread flour
8 oz whole grain flour*
1 oz Kosher salt
2 tsp. active dry yeast
2 oz honey
4 oz olive oil
4 oz golden raisins**
1/8 cup chopped fresh rosemary (or to taste)
16 oz sourdough starter (100% hydration)
16 oz room-temperature water
- Blend dry ingredients in mixing bowl. Add remaining ingredients and mix until just combined into a shaggy dough. Cover with a towel and let mixture rest for 10 minutes.
- Using a dough hook, knead dough for about 10 minutes, until it is smooth and pulls away from the side of the bowl. Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1 ½ to 2 hours, or until doubled.
- Remove risen dough from bowl, shape as desired, place on baking sheet, cover, and let rise for 30-45 minutes.
- About 20 minutes before baking, heat oven to 500˚F. Bake at 500˚F for 10 minutes, then reduce oven temperature to 425˚F and continue baking until top is brown and the internal temperature is between 190-200˚F, about 15-20 minutes. Watch the bread carefully so it doesn’t get too dark (adjust oven temperature accordingly).
My notes: I baked half of the portion and added ~ 50ml more water.
* I used emmer flour.
** used dried wild blueberries instead of raisins. Love the combination of them with rosemary.