Here's what not to do with Jeffrey Hamelman's lovely Golden Raisin Bread:

1. forget to do the 2nd build on the levain
2. and not notice you forgot until too late.

A testament to this bread is that even missing 2 oz. of flour and 3 oz. of water, it is delicious! The crumb is a little coarser than usual, but the flavour and texture are fine. Well, the texture's not so great where the crust bubbled out, but elsewhere is fine.

I was doing six things at once last night, and one of them was supposed to be adding the 2nd and final feed to the levain. That is, after I transferred it to another bowl because I needed that one for something else. Never got back to it after the transfer. When I saw it sitting there later, just thought I forgot to cover it. I wondered why the levain looked a little limp at the 16 hour mark today. And why the dough was slacker than usual. And why the final dough weighed 5 oz. less than it should. Studied the formula. Dredged up the memories. Now I know. <sigh>

If confession is good for the soul, I guess I go to bed spiritually uplifted. Ready to bake another day.

Carol

I was wandering around in here the other day and saw what looked to be great looking raisin bread on Floydm's pages.

Yesterday I made the Cinnamon Raisin Walnut Swirl Bread from Peter Reinharts The Bread Baker's Apprentice. I have to say, that was the best bread I have ever tasted. It was so packed with raisins and nuts! I'm definitily going to make this again. Both loaves were gone before the end of the night and my family still wanted more. I feel bad for my sister who only got 2 slices....I think I had 5!

Me, dividing the dough: 

Last night, I was making a batch of whole wheat raisin-walnut cinnamon bread. I've been pleased with how the no pre-heat worked with my sourdough sandwich bread, so I naturally tried with this bread as well.