|California Raisin White Starter||25||907.2|
|California raisins, marinated in rum||37.5||1360.8|
|Zante currants, marinated in rum||37.5||1360.8|
|California Raisin White Starter||33.3||907.2|
|California Raisin White Starter||0||0|
|California raisins, marinated in rum||150||1360.8|
|Zante currants, marinated in rum||150||1360.8|
Fifteen (15) to eighteen (18) hours before final mixing, combine ingredients for sponge and mix on low for 6 minutes until sponge is 77°F. Bulk ferment 15 to 18 hours in refrigerator at 40°F. Meanwhile, combine raisins and currants with just enough rum to cover; let stand at room temperature.
Combine sponge, flour, yeast, salt, water and sugar; mix on low for 5 minutes, then on medium for 4 minutes more. Add butter; mix on low for 5 minutes, then on medium for 3 minutes. Add raisins and currants; mix on low for 2 to 3 minutes. Bulk ferment for 30 minutes at 85°F.
Divide and scale dough into 2-pound pieces; bench rest for 30 minutes. Shape each loaf into a long oval; spray with water and dip into a mixture of sunflower seeds, flax seeds and sesame seeds. Proof 50 minutes at 90ºF. Bake at 425ºF with steam for 35 to 40 minutes.
Formulation courtesy California Raisin