Swiss Farmhouse Bread
I hope everyone is having a great summer?
I am attempting to make Swiss Farmhouse Bread and was wondering if anyone else has tried to make it for I have a question.
I have soaked the raisins for the appropriate length of time and I am now making the first build which calls for:
bread flour 5.3 oz
raisin liquid, drained 3/4 oz
I have scaled the required amounts of juice and have added the flour. I have attempted to mix to incorporate, but find that there is flour remaining at the bottom of the bowl that will not blend in.
Is this normal?