Preferment
|
Ingredient |
Metric (g) |
Volume |
% |
|
High Extraction Flour* |
565 |
5 C |
100 |
|
Milk 70º F |
365 |
1 ¼ C |
65 |
|
Ripe Sourdough Starter (100% hydrated) |
75 |
¼ C* |
13 |
|
Total |
1005 |
Combine all ingredients and mix until all flour is incorporated. Cover and allow to ferment for 8-10 hours.
Final Dough
|
Ingredient |
Metric (g) |
Volume |
Overall % |
|
High Extraction Flour |
-- |
-- |
100 |
|
Milk |
-- |
-- |
65 |
|
Butter, unsalted |
226 |
1 C |
40 |
|
Sugar, unrefined |
155 |
¾C |
27 |
|
Cinnamon, ground |
6 |
1 Tbsp |
1 |
|
Coriander, ground |
5 |
1 Tbsp |
.9 |
|
Allspice, ground |
1.3 |
½ tsp |
.2 |
|
Nutmeg, freshly grated |
1.1 |
½ tsp |
.19 |
|
Eggs, whole |
100 |
2 each |
17 |
|
Molasses, blackstrap |
63 |
¼ C |
11 |
|
Salt |
11 |
2 tsp |
1.9 |
|
Currants, dried |
250 |
2 C |
44 |
|
Preferment |
1005 |
-- |
178 |
|
Total |
1823.4 |
Desired dough temperature is 78 F° (25.5° C).
With a paddle attachment in a planetary mixer, cream butter, sugar and spices until light and fluffy.
Add the eggs, one at a time on medium speed. Allow the first one to become incorporated before adding the second.
Mix in the blackstrap molasses.
Exchange the paddle with a dough hook. Add salt. Cut the preferment into pieces and add to the butter mixture on slow speed. Mix only until incorporated. Take care to not overmix.
Gently incorporate the currants until evenly distributed.
Divide evenly into half bundt pans.
Proof for 60-90 minutes.
Bake at 375° F (190° C) for 10 minutes. Reduce oven temp to 350° F (177° C) for approximately 25-30 minutes. Allow to cool for 10 minutes before unmolding. Cool completely before cutting.
Formulation courtesy of Richard Miscovich, image courtesy of OWL Bakery in Asheville, N.C.
