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Total Dough
| Ingredients | Bakers % | Metric/g |
| Rye Flour | 14 | 680.4 |
| Unbleached white flour | 86 | 4082.4 |
| California Raisin white starter | 52 | 2494.8 |
| Brown sugar | 2 | 99.2 |
| Salt | 2 | 99.2 |
| Instant yeast | 1 | 70.9 |
| Malt | 0.3 | 14.2 |
| Grapefruit, pureed | 8 | 368.6 |
| Water | 62 | 2948.4 |
| Grapefruit, chopped | 8 | 368.6 |
| California raisins | 57 | 2721.6 |
| Red wine, 2 cups | 10 | 476.3 |
| Total | 302.3 | 14424.3 |
Procedure
At least 8 hours before mixing, combine raisins and 2 cups of red wine and set aside to plump for at least 8 hours or overnight.
Final Mixing
Mix all ingredients except the raisins and chopped grapefruit together for 8 minutes on low speed and then 3 minutes more on medium. (Desired final temperature 80ºF. Do not over mix.) Add chopped grapefruit and plumped raisins; mix on low speed for 3 minutes. Bulk ferment dough for 3 hours, folding after 2 hours.Shaping
Divide dough and scale into pieces of 1 pound 6 ounces each. Bench rest for 40 minutes. Then, shape into oval loaves and roll in cornmeal. Proof 70 minutes at 95ºF. Slash tops of loaves as desired and bake at 425ºF with steam for 35 to 40 minutes. When done, remove from oven and spray with water.
Formulation courtesy of California Raisin
