Preferment
Ingredients | Bakers % | Metric/g |
Bread Flour | 100 | 168 |
Whole wheat flour | 100 | 168 |
Water | 100 | 335 |
Total | 300 | 671 |
Main Dough
Ingredients | Bakers % | Metric/g |
Bread flour | 100 | 2304 |
Whole wheat flour | 58.6 | - |
Water | .6 | 1351 |
Yeast | .6 | 14 |
Salt | 2.9 | 67 |
Dried cranberries | 6.8 | 156 |
California natural raisins | 9.8 | 241 |
California zante currants | 9.8 | 241 |
Dried apricots | 6.8 | 156 |
Sunflower seeds, toasted | 20.3 | 469 |
Triple Sec | 15.3 | 351 |
Starter | 29 | 672 |
California Raisin Paste | - | - |
Total | 201.9 | 6022 |
Total Formula
Ingredients | Bakers % | Metric/g |
Bread flour | 100 | 2472 |
Whole wheat flour | 6.8 | 168 |
Water | 62.5 | 1686 |
Yeast | .6 | 14 |
Salt | 2.9 | 67.2 |
Dried cranberries | 6.8 | 156 |
California natural raisins | 9.8 | 241 |
California zante currants | 9.8 | 241 |
Dried apricots | 6.8 | 156 |
Sunflower seeds, toasted | 20.3 | 469 |
Triple Sec | 15.3 | 351 |
Starter | 29 | 672 |
California Raisin Paste | - | 1200 |
Total | 301.9 | 6022 |
Procedure
Mixing for preferment | Whisk by hand until combined |
Preferment temp | Toom temp (70-80o F) |
Fermentation time | Overnight (16-20 hours) |
Fermentation temp | 70-80o F |
Mixing time | 10 minutes |
Mixing speed | 5 minutes - First speed / 5 minutes - second speed |
Dough temp | 77-78oF before adding fruit; 75-76o after adding fruit |
Fermentation time | 1.5 - 2 hours |
Fermentation temp | 80o F |
Dividing weight | 750g |
Make up | Roll dough into a rectangle. Spread with 150 g of California Raisin Paste. Roll up like a baguette. Shape into an "S". |
Proofing time | Overnight under refrigeration. Next day 3 hours. |
Proofing temp | 80o F |
Proofing humidity | 70% |
Type of oven | Deck |
Baking temp | 440o F |
Baking time | 6 minutes with steam, then 18-20 minutes without steam |
Steam if needed | Yes |
Finished weight | 856g |
Formulation courtesy of California Raisin