Raisin Baguette
Baking and Desserts • French
Description
You can place a bowl of water at the bottom of the oven under the baking tray to ensure that the crust of the bread doesn't become too hard. For the first ten minutes, while the crust is forming, do not open the oven.
Ingredients
- Wheat Flour 20 oz
- Salt 0 oz
- Raisins 5 oz
- Dry yeast 0 oz
Step-by-Step Guide
Step 1
Make the sourdough starter. For this, mix 30 grams of flour with 30 ml of water, stir, and place it 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 again until smooth. Leave it for the same amount of time until bubbles appear again — then the sourdough starter will be ready for any homemade bread. It can be stored in the refrigerator for a day or several days if you occasionally mix in new portions of flour and water in equal proportions.
Step 2
Mix half a kilogram of flour with 250 ml of water — this will be the starter, which should ferment in a warm place for twenty to thirty minutes.
Step 3
Incorporate the yeast, sourdough starter, and raisins into the sponge, then knead the dough by hand or in a mixer. The dough should be smooth and elastic, and it should not stick to your hands or the sides of the mixer. If it becomes sticky, you can add a little more flour.
Step 4
Divide the resulting dough into two parts. Form each part into a ball, 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 on 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 slashes on each.
Step 5
Place the baking sheet in the preheated oven at 480°F for twenty minutes.
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