Rosinenbrot #85

Raisin Boule

530g Semi wholegrain wheat flour from lavialla.it, 320g milk, 50g butter, 50g sugar, 10g salt, a single egg, 160g raisins soaked in 80g spirits, 1g fresh bakers yeast, 1 tsp sourdough starter.

Proofed 24 hrs, baked covered in preheated castiron pot 60 min at 200°C wich was 5 min too long

Done