Wine bread with raisins
The origin of bread dates back to the beginnings of humanity and natural yeast has been widely used throughout its history. In recent decades, industrialization has meant that natural fermentation has gradually been replaced by biological yeast in commercial bakeries. Naturally fermented bread, called sourdough bread in English, undergoes a longer fermentation phase, having a slightly sour taste and better shelf life than other breads.
The story of sourdough bread in San Francisco begins during the California Gold Rush, circa 1848, brought by immigrant gold miners from Europe. Some bakeries in the city have used the same yeast since that time, such as the century-old Boudin Bakery.
In the 1980s, natural leaven bread underwent a renaissance among artisan bakers, and this movement was quite intense in San Francisco, which today produces the most famous sourdough bread in the United States.
1 kg of wheat flour
15 g of salt
5 g of dry biological yeast
500 ml of smooth red wine
300 g of raisins
300g of SOURDOUGH BOCKER RS LIQUID
METHOD OF PREPARATION
The day before, soak the raisins with 750ml of the wine and let it hydrate overnight in the refrigerator.
Mix the wheat flour, salt, dry yeast and SOURDOUGH for one minute at slow speed
Sift the grapes and set aside
Add the wine gradually and let it mix for 5 minutes on slow speed
After homogenizing, place on speed 2 and continue adding the wine little by little to the recipe
When reaching the point of veil, add the raisins and mix at slow speed until well spread throughout the recipe.
Remove from the kneader and divide into 300g pieces
Ballet and rest
Shape into a loaf shape, being able to cover it with wheat flour and take it to ferment until it doubles in size.
Bake in a ballast oven at 200°c for 25 minutes or in a turbo oven at 180°c for 20 minutes with steam.
Its origins are located over 700 years ago, in a small German town called Naumburg, where the family used to gather at the table around a piece of bread, also called Bread of Christ. Over time, this very traditional food, made with yeast and marzipan, was added to other ingredients, such as dried fruits, nuts and almonds in a way that resembled the land where Jesus was born, where these fruits are produced in abundance. Seven centuries later, in Chile you can find various Easter breads that, to a greater or lesser degree, are inspired by the product that was consumed in that small German town.
Known as Panettone, it was a 15 cm high bread, with a soft citrus taste and a porous texture. This bread was very popular in the past, however today it has almost fallen into oblivion, being replaced by the “pan de pascua criollo”. This one, with Slavic influence, has very distinct characteristics: dark, more humid and very compact, its main ingredients are: ginger, bee honey, candied fruits, raisins and nuts.
The “Bread of Pascua Criollo” is certainly just one of the many versions that exist of this Christmas food. One of the most traditional is the Christmas Cake, of English origin, which, in its recipe, contains guindas (typically Chilean fruit), plums, raisins and brown sugar. Another example is Peruvian bread, this is one of the most recent and for that reason, more difficult to find, its particularity is in its humidity and dark color, thanks to the apple puree that is used in its dough. There are other old recipes that are more accessible on the market, such as “stollen” from Germany and the aforementioned Panettone from Italy. The first is wider, very similar to country bread and with a delicious marzipan core and spices such as cardamon, almonds and a small portion of raisins and candied fruit. Panettone is similar to “stollen”, recognized by its height and light color. As is well known, in Italy, each region has its own cuisine and Panettone is no exception. What is produced in Milan contains more fruit, the one from Genoa is identified for having almost no fruit and for its peculiar taste of anise. Indispensable on the table and awaited all year by adults and children, the “Zadiguí Chorék”, literally “Pan de Pascua”, sprinkled with icing sugar and flavored with exotic seeds is usually offered by guests to hosts, as a sign of the festive atmosphere that reigns on Christmas Eve.
250 g of dark raisins
250 g of walnuts, split in half
250 g of raw whole almonds with skin
250 g of roasted peanuts, skinned and unsalted
500 g of candied fruit
45 ml of dark rum
4 g of Tahiti lemon zest
3 g of cinnamon powder
2 g of grated nutmeg
3 g of clove powder
1,100 kg of wheat flour
12 g baking powder, sieved
3 g of salt
500 g unsalted butter at room temperature
500 g of icing sugar
420G eggs at room temperature
500 g of dulce de leche
110 g SOURDOUGH BOCKER DIREKT 25
DBO OLEX to anoint the form
METHOD OF PREPARATION
The day before, add the raisins, walnuts, almonds, peanuts, candied fruits, rum, lemon zest and spices in a bowl, mix well, cover with plastic wrap and let it rest until the next day.
In a bowl, sift together the flour, yeast and salt and set aside.
The next day, beat the butter and sugar in an electric mixer for about 5 minutes, until light and fluffy.
Add eggs one by one, beating well after each addition.
Add the dulce de leche and beat for about 3 minutes, until incorporated.
While beating, add the flour mixture, the SOURDOUGH, the yeast and salt and beat just until everything is incorporated.
Finally, add the fruits soaked in the rum and mix.
Pour the dough into the pan greased with DBO OLEX and bake in a preheated oven at 150°C for 1 hour and 15 minutes or until golden.
Remove from oven, let stand for 25 minutes before unmolding and allow to cool completely before cutting.