|Unbleached white flour||50||907.2|
|California Raisin Rye Starter||133||2409.8|
|Pate fermente (3 hours)||125||2268.0|
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.
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