5/3/10 - Granola Boule

Profile picture for user breadbakingbassplayer
breadbakingbas… on 5 May 2010 at 16:25

Hey All,

Just wanted to share with you my Granola Boule from my bake on 5/3/10.  It turned out better than expected.  Enjoy!

Tim

Ingredients:

350g AP

150g WW

150g Firm SD Starter at 60% Hydration

450g Water

120g Raisins

100g Granola

50g Non-fat Dry Milk

10g Kosher Salt

1/8 tsp Instant Yeast

1381g Total Yield

What I did:

5/2/10

10:00pm - Mix all ingredients in large mixing bowl with wooden spoon well, cover let rest.

10:45pm - Knead dough using french fold method a few times (4-8 times) using wet hands, transfer to oiled plastic tub, cover and let rest.

11:30pm - Turn dough, place in refridgerator.

5/3/10 (Next Day)

8:30am - Turn dough, return to fridge, go to work.

6:35pm - Take dough out of fridge, turn dough, cover and let rest.

8:45pm - Shape into boule, place in lightly floured linen lined banneton, place in plastic bag, proof for 2 hrs.

9:45pm - Arrange baking stone in oven along with steam pan, preheat to 500F.

10:45pm - Turn boule out onto lightly floured peel, slash as desired, place in oven along with 1 1/2 cups water in steam pan.  Bake 15 minutes at 450F.  Rotate, bake for 40 minutes at 425F, then 10 more minutes at 400F.  Loaf is done when internal temp reaches 205F.  Cool completely before cutting.

Sent to Yeastspotting on 5/5/10

I love the crust and the raisins.  Must be very deliciious!  Thanks for sharing!

Al

Did you have any trouble with a burnt taste to the outer raisins? I always have this problem with cinnamon raisin bread when I try to mix raisins into the dough rather than jelly roll them.

This is so pretty, it should be on the front page!!

Very Nice Recipe there! I like your scoring patterns, as well as the crust contrast in most of your loaves..

Lovely breadbakingbass!

 

Thanks!  Nope, you can hardly see the granola in the bread.  Maybe next time I'll put some granola on top of the loaf so it crisps up.