Preferment 

Ingredient

Metric (g)

Volume

%

High Extraction Flour*

565

5 C

100

Milk 70º F

365

1 ¼ C

65

Ripe Sourdough Starter (100% hydrated)

75

¼ C*

13

Total

1005

   
 
* High extraction flour can be approximated by sifting whole wheat flour.

 

Combine all ingredients and mix until all flour is incorporated. Cover and allow to ferment for

 

8-10 hours.

 

Final Dough

 

 

Ingredient

Metric (g)

Volume

Overall %

High Extraction Flour

--

--

100

Milk

--

--

65

Butter, unsalted

226

1 C

40

Sugar, unrefined

155

¾C

27

Cinnamon, ground

6

1 Tbsp

1

Coriander, ground

5

1 Tbsp

.9

Allspice, ground

1.3

½ tsp

.2

Nutmeg, freshly grated

1.1

½ tsp

.19

Eggs, whole

100

2 each

17

Molasses, blackstrap

63

¼ C

11

Salt

11

2 tsp

1.9

Currants, dried

250

2 C

44

Preferment

1005

--

178

Total

1823.4

   

 

Desired dough temperature is 78 F° (25.5° C).

With a paddle attachment in a planetary mixer, cream butter, sugar and spices until light and fluffy.

Add the eggs, one at a time on medium speed. Allow the first one to become incorporated before adding the second.

Mix in the blackstrap molasses.

Exchange the paddle with a dough hook. Add salt. Cut the preferment into pieces and add to the butter mixture on slow speed. Mix only until incorporated. Take care to not overmix.  

Gently incorporate the currants until evenly distributed.

Divide evenly into half bundt pans.

Proof for 60-90 minutes.

Bake at 375° F (190° C) for 10 minutes. Reduce oven temp to 350° F (177° C) for approximately 25-30 minutes.  Allow to cool for 10 minutes before unmolding. Cool completely before cutting.

 

Formulation courtesy of Richard Miscovich, image courtesy of OWL Bakery in Asheville, N.C.