- 1
- 600 mins
- 650 mins
Ingredients
- For the starter :
- Fermented raisin water
- 1 1/4 cups (300 grams) spring water (not chlorinated!)
- 1 tablespoon sugar
- 100 grams chopped raisins
- Raisin water starter sourdough bread
- 2/3 cups (150 grams) fermented raisin water
- 1 cup (150 grams) all-purpose flour
- 1 teaspoon sugar
- For the rest of the ingredients :
- 2/3 cups (150 grams) spring water, warm
- 1 2/3 cups (250 gram)s whole wheat flour
- 2/3 cups (100 grams) bread flour
- 2 teaspoons (10 grams) fine sea salt
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
Preparation
Step 1
To make the fermented raisin water:
Day 1 (22 °C):
You’ll need some raisins, water, and a teaspoon of sugar. I roughly chopped my raisins, but I don’t think it makes a difference. You’ll leave the raisins in the water until fermented.
Day 7 (23 °C):
Small bubbles, fruity and alcoholic smell
Day 8 (24 °C):
Bigger bubbles, stronger smell.
Raisin water starter sourdough bread
1. In a large bowl mix raisin water, all-purpose flour, and sugar and keep in a warm place until almost tripled in volume (about 2-4 hours). Add the rest of the ingredients and knead well by hand or using a mixer with the dough attachment. The dough should be elastic.
2. Cover with a wet towel and leave in a warm place until doubled in volume (about 2-4 hours). Knead a little more and shape the bread (or you can just put it in a large loaf tin or two smaller ones). Let it rise until almost doubled in volume and score the surface with a sharp knife.
3. Preheat your oven to 390°F (200°C).
4. Bake the bread for 10 minutes, lower temperature to 356°F (180°C) and bake for 40 more minutes. Let on a rack to cool. Eat!