This loaf will be heavy for its size. Note the use of 10% protein plain flour.
166% starter is a starter fed in the proportions of 100g water to 60g flour.
|Ingredient||Weight||US Volume||Bakers Percentage|
|Wholemeal Flour||65 g||2.29 oz||0.51 cups||12.87%|
|10% White plain Flour||440 g||15.52 oz||3.45 cups||87.13%|
|Starter @ 166% hyd||280 g||9.88 oz||2.19 cups||55.45%|
|Full Cream Milk||216 g||7.62 oz||0.95 cups||42.77%|
|Honey||15 g||0.53 oz||1.12 tbspns||2.97%|
|Salt||15 g||0.53 oz||1.12 tbspns||2.97%|
|Olive Oil (Extra Virgin)||15 g||0.53 oz||1.12 tbspns||2.97%|
|1 Egg (whisked)||30 g||1.06 oz||2.08 tbspns||5.94%|
|1 ½ Tsp Mixed Spice||7 g||0.25 oz||0.48 tbspns||1.39%|
|Raisins (Lightly dusted with flou.r, shake off excess)||250 g||8.82 oz||1.1 cups||49.50%|
|Walnuts (Chopped about the size of a pea & smaller)||95 g||3.35 oz||0.42 cups||18.81%|
Total Weight: 1428 grams / 50.37 ounces
Total Flour Weight: 505 grams / 17.81 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.
Tip. Get the big fat soft raisins and you don't have to soak them.