I recently had a chance to head out to San Francisco, CA for a quick vacation and now that I’m back I find myself still thinking of the ocean, Tartine bread, Napa wine, and Lagunitas brew… My brother and I met up there to spend some time with a good friend of ours and we did it right: Tartine bakery for oat porridge bread and croissants, Bar Tartine for dinner, Napa for wine, and a quick 2 day excursion to Healdsburg to explore the area on Segways while sipping wine and trying not to get run over.
We planned ahead before leaving to Napa and had a loaf of Tartine oat porridge on pre-order, picked up the night before it was in our packed bag with a charcuterie spread ready for the day. I would be lying if I don’t admit to being just as excited about cutting into that bread as I was about drinking wine and seeing the sights the next day.
The bread was superb, but you probably already knew I was going to say that. The loaf was actually a bit challenging to cut as the crust and crumb were so moist and tender I would almost crush it while slicing. About midway through our little lunch we just gave up on the knife altogether and started ripping pieces off with our bare hands. Between the three of us we almost finished off the entire loaf in that one sitting. Actually, wait, we did finish off the whole loaf in that one sitting.
After a few visits to other wineries, which were all incredible, we stumbled on St. Supéry with its empty (!?) pétanque courts bathed in shade by large oak trees overhead, cooled by a huge green ivy wall behind, and supplied with wine from inside. We just had to play a few competative rounds where the 2 losers had to fit the tasting bill. Wine, excellent company pétanque courts, trees and green ivy all over — that’s a nice scene for the afternoon.
In Healdsburg we signed up for a tour through several wineries on Segways. Sure, you might be thinking: “hey isn’t that kind of like drinking and driving?” Yes, it is in a way, but I tell you Segways are so intuitive it’d be hard to crash one, even after 3 or 4 drinks (although there was that one hill where my brother almost ate it going up, to the laughs of the rest of the group). The Segway tour was a huge hit with us, we had a blast rocking back and forth trying to accelerate and stop on a dime, plus we got a chance to explore some of the smaller, off-the-beaten-path, wineries we would have never found on our own. The countryside reminds me of a scene straight out of Tuscany, I could live there and pick grapes for the rest of my days without a peep.
On the drive back to San Francisco we decided to stop in at the Lagunitas brewery and take their laid-back, yet educational, tour. I’ve been on several brewery tours around the US (Odell in Ft. Collins included) and Lagunitas might have just taken the top spot. The tour guide had a wonderful joyous attitude throughout the entire thing and not only did we get to try ample samples of their beer, we got to hang out with this guy the whole time:
San Francisco was a blast, as it always is, but now let’s get on to some homemade bread…
So I’ve been tinkering with this golden raisin and fennel seed sourdough loaf for a little while, tweaking the amount of each ingredient until I got the right pinch of fennel seeds, and the right scoop of raisins, to pair with my standard sourdough recipe. It’s a rather straightforward entry this time, but sometimes it’s comforting making simple bread with a few ingredients to keep things interesting.
Fennel goes so well with sourdough, it has a delicate flavor that whisks me back to our trips to Italy where we would eat raw fennel with a smidgen of olive oil, salt & pepper. It’s typically served as an antipasto of sorts, right before that large summer family lunch or dinner. Just perfect, and refreshing. For this bread I used fennel seeds and pulverized them with a mortar & pestle until I had nothing but small pieces remaining.
Golden sultana raisins add a touch of sweetness at every other bite, just enough but not so much as to overpower the rest of the flavors in the bread. Some raisin bread recipes call for quite a bit of the small, sugary ingredient, but I prefer to be light handed with them. After all, we’re not really making dessert bread here, we just want a dash of sweetness to peek through occasionally. During bulk fermentation I poured boiling water over the sultana raisins and let them sit for about 30 minutes, then I drained the excess water.
One thing to note with this recipe, as with any where you are adding hydrated ingredients (my oat porridge bakes are a good reminder), the raisins do hold on to a little bit of water and will later release this into your dough. You should be easy with adding water during mixing and only add just enough.
Prepare the young levain – 6:30am
Prepare the following just after you get up in the morning:
|50g||Giusto’s whole wheat flour|
|50g||Central Milling Organic Arstisan Bakers Craft (malted)|
|90g||H2O @ 85ºF|
Keep it in a warm area in your kitchen for 6 hours or until it smells and looks ready to you. You should see small bubbles on top, and if you used a glass container, bubbles throughout.
Autolyse & Mix – 9:30am
I decided to perform my typical 3 hour autolyse for this bread, but feel free to change this to suit your schedule. I do not usually go lower than 40 minutes, but any amount of time you can provide at this stage is beneficial.