Total Dough

Ingredients Bakers % Metric/g
Rye flour 50 907.2
Unbleached white flour 50 907.2
California Raisin Rye Starter 133 2409.8
Pate fermente (3 hours) 125 2268.0
Sugar 7 127.6
Salt 4 70.9
Malt 1 14.2
Instant yeast 1 14.2
Water 38 680.4
Canola oil 11 198.4
California raisins 75 1360.8
Total 495 8958.7

 

Filling

Ingredients Metric/g
California Raisins 1757.7

 

Procedure

Combine all ingredients except raisins and mix on slow speed for 8 minutes; then, medium speed for 5 minutes. Add raisins and mix just until incorporated on low speed. (Desired final dough temperature is 80ºF. Do not over mix). Bulk ferment dough for 30 minutes.

Shaping

Scale into 10-ounce pieces and roll dough into 7 x 9-inch rectangles; sprinkle each with 2 ounces raisins. Roll up to make 8 or 9-inch loaf; dust with rye flour and arrange on sheet pan. Proof for 45 minutes at 80°F. Then, slash an S-decorative cut on top of each loaf. Bake at 395°F with steam for 30 to 40 minutes. Remove from oven and spray with water.

Formulation courtesy California Raisin