This formula is courtesy of Chef Julien Otto, faculty instructor at The Fresh Pastry School, as demonstrated at the International Baking Industry Exposition during the hands-on session, “Old World and Innovative Artisan Breads.” This bread offers a savory option with a globally inspired flavor. The yield is 32 loaves at 350 grams each.
 

Ingredients

  • 5,000 grams bread flour
  • 3,300 grams water
  • 1,500 grams liquid levain
  • 20 grams dry instant yeast
  • 90 grams salt
  • 350 grams water for double hydration
  • 40 grams Madras curry powder
  • 1,200 grams raisins
  • 11,500 grams Total Weight

Method

  1. Place the four and 3,300 grams of water into a mixer.
  2. Knead for 3 minutes in first gear.
  3. Autolyse for 45 minutes to 1 hour.
  4. Add the levain, salt and curry powder and knead for 8 minutes in first gear. The dough temperature should be 72-73°F.
  5. Let rise for 45 minutes.
  6. Gently press out gasses. Then place in cooler overnight.
  7. Scale into 350-gram pieces and pre-shape into balls.
  8. Let rest for 30 minutes.
  9. Shape into short loaves.
  10. Proof for 1½ hours at 73°F.
  11. Sprinkle lightly with flour and score in polka dot style.
  12. Bake at 464-482°F using steam.