Comments on: Golden Raisin and Fennel Seed Sourdough

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By: Nicole Clarke

Nicole Clarke — Wed, 06 Mar 2024 21:04:36 +0000

Hi, I know this is an older recipes but it’s one of my favourites. Is there any chance you could update it so the ingredients/method follow the format of more recent recipes so it reads easier?

By: Maurizio Leo

Maurizio Leo — Mon, 12 Dec 2022 08:53:38 +0000

In reply to Charlotte . Yes!

By: Charlotte

Charlotte — Sun, 11 Dec 2022 18:33:53 +0000

In reply to Maurizio Leo. Is this book you are referring to: BREAD written by Jeffrey Hamelman?

By: Maurizio Leo

Maurizio Leo — Fri, 25 Jun 2021 16:20:38 +0000

In reply to Mathieu.

Excellent, Mathieu! I’m battling warm temperatures here as well… It hit 105°F / 40°C here the other day! Yes, leaving out the levain from the autolyse will help because once the levain hits the dough, fermentation begins.

Glad you’re on the right track with your bakes. Happy baking!

By: Mathieu

Mathieu — Fri, 25 Jun 2021 12:51:21 +0000

Hi there!

Just made a loaf of this and wow…it’s perfect! I love the flavor combination here!

It’s pretty hot in Geneva so the bulk fermentation was completed in 3 hours and a half (29C/82.4F dough temperature) – the dough was so easy to handle despite being 80% hydration. I find autolysing without the levain really helps during summer, but I have yet to find an explanation for this.

Anyway, I used 80% T65 flour (french standard) and 20% whole wheat, all organic and stone ground.

Thanks again for the recipe, Maurizio!

Mathieu.

By: Maurizio Leo

Maurizio Leo — Mon, 15 Mar 2021 08:35:32 +0000

In reply to Margaret Chang. You're right! It was my older way of making a levain, with a little excess. You only need how much is called for in the recipe, not more. I'll be updating this post soon!