How to Bake Rosemary Raisin Semolina Sourdough | Simple Step‑by‑Step скачать в хорошем качестве

How to Bake Rosemary Raisin Semolina Sourdough | Simple Step‑by‑Step

Rosemary Raisin Sourdough Bread — golden raisins + fresh rosemary, slow-fermented for deeper flavor and a crisp crust. This is an easy sourdough with a sweet-savory twist, perfect for toast, butter, or a cheese board, as well as holiday baking. 00:00 Intro 00:26 Mix & Autolyse 01:05 Knead 01:55 First Stretch 02:40 Prep Add-ons 02:56 Second Stretch 03:37 Fold In 04:10 Shape 05:03 Final Shape 06:11 Score & Bake 06:31 Final Result RECIPE: ROSEMARY RAISIN SOURDOUGH BREAD Yield: 1 loaf Starter Build (Day 1 – evening) 120 g ripe sourdough starter 100 g water 80 g all-purpose flour Make the levain: Mix starter, water, and flour until smooth. Cover and leave at room temperature 8–12 hours, until puffy, bubbly, and slightly domed. Dough (Day 2 – morning) 210 g levain (from above) 270 g cold water 460 g all-purpose flour 40 g semolina flour 10–12 g salt (recommended) 130 g golden raisins Fresh rosemary, finely chopped (about 1–2 Tbsp, to taste) Mix the dough:Add levain and water to a large bowl and stir to loosen.Add all-purpose flour + semolina and mix until no dry flour remains. Short rest (autolyse):Cover and rest 30–45 minutes. Add salt:Sprinkle in the salt and mix until fully incorporated (pinch + fold or slap & fold). Bulk Ferment + Folds (Day 2) Let the dough rise at room temperature 3–5 hours total, until it looks slightly puffy and airy. Strengthen the dough:Do 2–4 sets of stretch & folds during the first 2 hours. Add raisins + rosemary:On the 3rd fold (or once the dough has some strength). Shaping & Proofing (Day 2 – afternoon/evening) Turn the dough onto a lightly wet surface. Pre-shape into a round, rest 15–20 minutes.Final shape into a boule or bâtard. Place in a floured banneton. Cold proof (recommended):Cover and refrigerate 10–16 hours (overnight).(Or proof at room temperature 1–2 hours until slightly puffy.) Baking (Day 3) Preheat the oven with the Dutch oven/baker inside to 250°C / 500°F. Bake 20 minutes covered at 250°C / 500°F. Then 20–25 minutes uncovered at 230°C / 450°F until deep golden. Tools I Use in This Video: (affiliate links — THANK YOU for supporting the channel) • Tea Infuser for flour dusting: https://amzn.to/3Xsmwoz • Emile Henry Artisan Bread Baker https://amzn.to/3MEl941 • Plastic Dough Scraper: https://amzn.to/4rzoMIh • Baking Steel: https://amzn.to/3Xw67iL Shop all my recommendations on my Amazon Storefront: https://www.amazon.com/shop/doughwith... #baking #breadrecipe #ad