|Unbleached white flour||86||4082.4|
|California Raisin white starter||52||2494.8|
|Red wine, 2 cups||10||476.3|
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.
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