Welcome to the June baking challenge.
In theory, we should all have some
active starter available because of May’s recipe, so I had this light-bulb
moment about my selection. I hope you
enjoy the bread.
This is one of my most favorite breads
ever. When I was in culinary school, we
played around with adapting bread recipes for starter, and this recipe was the
results of our efforts. It always
performs! (Famous last words.) One summer, I entered it into the County
Fair, and it won a second-place ribbon for sourdough breads. It was featured in an article in the local
newspaper, complete with story, recipe, and photos.
Please feel free to change it up, if
you wish: different fruit or herb or
sweetener. I look forward to seeing what
you all do.
I hope you decide to bake along with us. If you do, please send your story and photos to me (jahunt22 at gmail dot com) by June 29.
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 raisins (I used 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).
Bake #1:
Bake #2:
Remove from oven; let cool on rack.
Here's the recipe without photos:
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 raisins
1/8 cup chopped fresh rosemary
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).
Remove from oven; let cool on rack.
