Basic sour dough at 70% hydration.
275g water + 500g 100% hydration.
400g bread flour + 100g whole wheat mixed with hydrated starter to autolyse for 30 mins.
Stretch and fold x 3 at 10 min intervals.
Rise for 1-2 hrs
Stretch and fold
Rise for 1hr (heat oven at 500F)
Tension pull
Score
Bake for 20 mins covered, then for 30 mins at 430F
Rum-whiskey raisin, cinnamon and nutmeg ice-cream
- salt a little too much, maybe less cinnamon also.
- fresh vanilla would be nice
- less cream, more milk
- 173g yolks, 173g sugar, salt
- 10 oz milk, 10 oz cream - scalded
- temper eggs, return back to heat and cook until custard like. strain, cool down overnight, churn. Partway churning add whiskey and rum soaked raisins
