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SAFFRON – RAISINS SOURDOUGH BREAD RECIPE💛 🤩 #sourdoughbread #breadrecipe

Byamazingfoodstv


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200 g bread flour
200 g all purpose flour
280 g water + 0,5 teaspoon saffron powder
100 g sourdough starter
8 g salt
35 g raisins

🧡 Preparation notes:
• Feed your starter and let it reach its peak — it should be strong and bubbly.
• Stir ½ tsp saffron powder into the water.
• Soak raisins in boiling water for 10 minutes, then pat dry with a paper towel — this keeps them from absorbing water from your dough later.

🥣1. Mixing the dough:

In a bowl, combine warm water (mine was 40°C / 104°F since it’s quite cold now — if you live in a warmer climate, room temperature water works perfectly), your active starter, and flour.
Mix until everything comes together, then cover and let it rest in a warm place for 1 hour.

🧂2. Adding salt:

Add the salt and mix it into the dough until it’s fully dissolved.
Let the dough rest for 40 minutes.

🤲🏻 3. Stretch and fold:

Perform one set of stretch and fold to strengthen the gluten.
Cover the bowl and let the dough rest for 40 minutes.

🤲🏻🍇4. Coil folds and adding raisins:

Gently add the soaked raisins using the first coil fold, lifting and folding the dough under itself to distribute the fruit evenly.
Let it rest for 40 minutes.

Do two more rounds of coil folds, each followed by a 40-minute rest (three rounds total).

After the final fold, let the dough ferment at room temperature for 1–2 hours — it should rise noticeably and small air bubbles will appear on the surface.

✊🏻5. Shaping:

Lightly flour your work surface and shape the dough into a boule (round loaf) or a batard (oval loaf).
Create surface tension while shaping — this helps the bread open beautifully in the oven.

Dust your proofing basket with flour, place the shaped dough seam side up, and refrigerate overnight for a slow, cold fermentation.

🔥6. Scoring and baking:

In the morning, take the dough out of the fridge, place it on parchment paper (seam side down), and score it.

🫓If baking on a steel or baking stone:

• Preheat your oven with the baking steel or stone inside to 250°C (480°F).
• Place a tray with stones or an empty tray at the bottom of the oven — this will be used to create steam.
• Transfer the bread onto the hot steel or stone, pour a cup of boiling water into the bottom tray, and close the oven door immediately.
• Reduce the temperature to 230°C (445°F) and bake for 20 minutes.
• Carefully open the oven to release steam, remove the tray with water, and continue baking for another 10–15 minutes at 200°C (390°F), until golden brown.

🏺If baking in a Dutch oven:

• Preheat the oven with the Dutch oven inside to 250°C (480°F).
• Place the dough inside, cover with the lid, lower the temperature to 230°C (445°F), and bake for 20 minutes.
• Remove the lid and bake uncovered for another 10–15 minutes at 200°C (390°F) until the crust turns golden.

Let the bread cool completely before slicing — and enjoy its rich aroma, saffron color, and naturally sweet flavor from the raisins 🥰

#fall #food #fallrecipe #weekend #weekendvibes #sourdoughbread #sourdoughstarter #breadrecipe #youtubeshorts #youtubelifestyle #breadcrumbs #breadcommunity #artisanbread #sourdoughfocaccia #sourdoughciabatta

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  1. 👉 Share this video with your friends and save it so you don’t lose it! 🥰
    Recipe⬇️
    SAFFRON – RAISINS SOURDOUGH BREAD 🤍💛

    200 g bread flour
    200 g all purpose flour
    280 g water + 0,5 teaspoon saffron powder
    100 g sourdough starter
    8 g salt
    35 g raisins

    🧡 Preparation notes:
    • Feed your starter and let it reach its peak — it should be strong and bubbly.
    • Stir ½ tsp saffron powder into the water.
    • Soak raisins in boiling water for 10 minutes, then pat dry with a paper towel — this keeps them from absorbing water from your dough later.

    🥣1. Mixing the dough:

    In a bowl, combine warm water (mine was 40°C / 104°F since it’s quite cold now — if you live in a warmer climate, room temperature water works perfectly), your active starter, and flour.
    Mix until everything comes together, then cover and let it rest in a warm place for 1 hour.

    🧂2. Adding salt:

    Add the salt and mix it into the dough until it’s fully dissolved.
    Let the dough rest for 40 minutes.

    🤲🏻 3. Stretch and fold:

    Perform one set of stretch and fold to strengthen the gluten.
    Cover the bowl and let the dough rest for 40 minutes.

    🤲🏻🍇4. Coil folds and adding raisins:

    Gently add the soaked raisins using the first coil fold, lifting and folding the dough under itself to distribute the fruit evenly.
    Let it rest for 40 minutes.

    Do two more rounds of coil folds, each followed by a 40-minute rest (three rounds total).

    After the final fold, let the dough ferment at room temperature for 1–2 hours — it should rise noticeably and small air bubbles will appear on the surface.

    ✊🏻5. Shaping:

    Lightly flour your work surface and shape the dough into a boule (round loaf) or a batard (oval loaf).
    Create surface tension while shaping — this helps the bread open beautifully in the oven.

    Dust your proofing basket with flour, place the shaped dough seam side up, and refrigerate overnight for a slow, cold fermentation.

    🔪🔥6. Scoring and baking:

    In the morning, take the dough out of the fridge, place it on parchment paper (seam side down), and score it.

    🫓If baking on a steel or baking stone:

    • Preheat your oven with the baking steel or stone inside to 250°C (480°F).
    • Place a tray with stones or an empty tray at the bottom of the oven — this will be used to create steam.
    • Transfer the bread onto the hot steel or stone, pour a cup of boiling water into the bottom tray, and close the oven door immediately.
    • Reduce the temperature to 230°C (445°F) and bake for 20 minutes.
    • Carefully open the oven to release steam, remove the tray with water, and continue baking for another 10–15 minutes at 200°C (390°F), until golden brown.

    🏺If baking in a Dutch oven:

    • Preheat the oven with the Dutch oven inside to 250°C (480°F).
    • Place the dough inside, cover with the lid, lower the temperature to 230°C (445°F), and bake for 20 minutes.
    • Remove the lid and bake uncovered for another 10–15 minutes at 200°C (390°F) until the crust turns golden.

    Let the bread cool completely before slicing — and enjoy its rich aroma, saffron color, and naturally sweet flavor from the raisins 🥰

  11. ❤❤ تسلم ايدك بجد بنتعلم منك ربنا يديم علينا نعمة الموده والمحبة وتبادل الخبرات والزيارات متنسنايش بالزيارة والمتابعة والاشتراك ❤ أنا اشتركت معاكي ❤

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