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