My 2nd sourdough bread...
The inside of the bread tastes good (raisin + honey + a little rye flour + flour). However it doesn't look good. 1) it's a little burnt 2) it's not tight enough 3) the surface is not smooth.
This recipe owner's bread:
(picture from the owner's blog)
My bread:
The recipe (translated from a Chinese blog)
1. preferment with sourdough starter and let it sit for around 12 hours.
2. mix everything except for butter, raisin. autolyse for 60min.
3. kneed for a while till it has some gluten, add butter, kneed again. add raisin
4. ferment for 4 hours
5. divide. pre-shape.rest. shape.
6. Proof for 3-4 hours in 23 ℃ room temperature
7. Bake. pre-heat till 260 ℃, spray some water to make steam. Put bread in the oven. 230 ℃ for 10min then 200℃ for 15min.