lemon bread
Prep:
80 mins
Cook:
50 mins
Serves:
4 Loaves
method:
Dough temperature 26°C | Rising time 3 hours
1
Dissolve the yeast in the water. Add lemon rind and raisin starter and wheat flour and knead the dough at the lowest speed for approx. 13 minutes. Add the salt and increase the kneading speed for approx. 7 minutes. Test for gluten and leave the dough to rest in a lightly oiled plastic container with lid for 90 minutes.
2
Place the dough on a floured board, knock the dough back and place it back in the plastic container to rest for another 90 minutes. Knock it back once more and leave the dough to relax for 10 minutes.
3
Divide the dough into 4 equal sized pieces and shape them into oval loaves. Leave them to rise in a warm place on a floured cloth.
4
Leave to rise for approx. 60 minutes and preheat the oven to 250°C.
5
Cut a line in the centre and place the loaves in the oven using a bread spade. Spray in plenty of steam.
6
After 5 minutes, turn the oven down to 200°C, open the damper after 20 minutes and bake the loaves for approx. 45–50 minutes until crisp. Check using a thermometer to see that they have reached 98°C inside.
7
Leave to cool on a wire rack.
ingredients:
• 3g yeast
• 630g water
• 3 large, ripe yellow lemons, grated
• 800g natural California Raisin starter
• 1,000g wheat flour with a high protein content, preferably Manitoba cream
• 25g sea salt
