Recipes

Raisin-Pecan Bread

Ingredients

  • 100g starter
  • 380g raisin-soaking tea/water
  • 75g rye flour
  • 50g whole-wheat flour
  • 375g white flour
  • 100g raisins (pre-soaked in Earl Grey)
  • 11g salt
  • 3g yeast
  • 80g pecans

Timing

About 16 h 40 min start to finish.

  1. Mix all but the pecans.
  2. 15–20 min autolyse
  3. Proper mix. Pecans go in halfway through.
  4. 10 min rest
  5. First fold
  6. ~30 min rest, until “you see the dough spread out in the tub”
  7. Fold again
  8. ~2 h 30 min rest, until the dough is 2.5-3x original size
  9. Shape and move to pan.
  10. 12 h ± 3 h overnight rest in fridge
  11. Bake for 50 minutes at 425 (or 400?). Cover with foil after 15-20 minutes.
  12. Done

Notes

Recipe calls for 50/50 water/tea; I just use all the tea I have. I often add a little more pecans. I sometimes replace 25g white flour with buckwheat.

Source

This is Ken Forkish’s “Raisin-Pecan Bread” from Evolutions in Bread.