Raisin Bran Sourdough Bread
1276kcal
Ingredients
Sourdough Starter (Build to Peak)
- 50 g Sourdough Starter
- 50 g Water
- 50 g Bread Flour
- 5 g Rye Flour
The Dough
- 150 g Active Sourdough Starter (from build above)
- 270 g Bread Flour
- 30 g Wheat Bran Flakes
- 222 g Water (+15g extra if needed)
- 1 tbsp Molasses
- 7 g Baking Salt
- 30 g Raisins (pre-soaked in boiling water)
Method
Preparation
- Starter: Mix starter, water, and flours. Let sit at 30°C (86°F) for ~4 hours until it triples in volume.
- Raisins: Pour boiling water over raisins, soak for 30 minutes, then drain and set aside.
Mixing & Bulk Fermentation
- Combine water, starter, salt, molasses, bread flour, and bran flakes. Mix until hydrated (dough will be sticky). Cover and rest for 30 minutes at 24-26°C (75-79°F).
- Sprinkle raisins on top and perform the 1st stretch and fold.
- Perform 3 more sets of stretch and folds every 45 minutes (4 sets total). The dough should almost double in size and show surface bubbles.
Shaping & Cold Proof
- Flip dough onto a floured surface. Fold edges into the center and roll into a smooth, taut log.
- Sprinkle bran flakes in the bottom of a proofing basket and place dough inside, seam-side up.
- Cover with plastic and refrigerate for 14–24 hours.
Baking
- Preheat oven to 500°F (260°C) with a baking steel or cast iron pan inside for 1 hour.
- Score the cold dough and bake at 500°F covered with a Baking Shell for 15 minutes.
- Remove the shell, lower the temp to 450°F (230°C), and bake for 20 more minutes.
Nutrition
Calories1276kcalCarbohydrates260gProtein40gFat6gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat0.5gSodium17mgPotassium631mgFiber9gSugar16gVitamin A6IUCalcium92mgIron4mg
Notes
Higher starter ratio (50%) helps manage the fermentation speed when using heavier inclusions like bran and raisins, ensuring a lighter crumb despite the hearty ingredients.