California Raisin Bread with Caraway

Basic Sheeted Dough with California Raisins

FORMULA

Total Dough  Biga (Sponge)    Final Dough   
Ingredients Bakers %  US/Oz  Metric/g  Bakers % US/Oz   Metric/g  Bakers % US/Oz    Metric/g
Bread flour  57 107 3033.4 100.0 27 765.4 50.0
California Raisin White Starter* 7 13 368.6 48.1 13 368.6 0
Malt 0.2 0.3 8.5 1.0 0.3 8.5 0
Water 73 136 3855.6 59.2 16 453.6 75.0
Rye flour, fine 43 80 2268.0 50.0
Salt 2 4 113.4 2.5
Instant yeast 0.5 1 28.4 0.6
Balsamic vinegar 0.8 1.5 42.5 0.9
Caraway seeds 0.8 1.5 42.5 0.9
California Raisins 51 96 2721.6 60
Total Sponge  208.3 56.3 1596.1 35.2 56.3 1596.1
Total 235.3 440.3 12482.5 275.1 440.3 12482.5 

PROCEDURE

  1. Twenty-four (24) hours before final mixing, mix ingredients for sponge together on low for 10 minutes. (Desired sponge temperature should be 75ºF.) Ferment for 4 hours at 80ºF and 20 hours in refrigerator at 40ºF.

Final mixing:

  1. Mix all ingredients except raisins together for 8 minutes on low speed. (Final dough temperature 75ºF.)
  2. Remove 8 pounds of dough for wrapping and decoration. Add raisins to remaining dough and mix on low speed for 4 minutes.
  3. Bulk ferment separately for 2 hours at 95ºF.

Shaping:

  1. Scale dough with raisins into 24 pieces of 13 1/2 ounces each. Bench rest for 30 minutes. 2
  2. Scale dough reserved for wrapping into 4-ounce pieces and for decoration into 1- ounce pieces. Bench rest for 30 minutes.
  3. Shape raisin dough into batards and wrap with plain dough that has been rolled thin.
  4. Cut dough for decorations into small circles. Divide and arrange several on top of each loaf to resemble a small grape cluster.
  5. Arrange loaves upside down on rye flour. Set aside to proof for 50 minutes at 90ºF.
  6. Turn over and bake. Bake at 425ºF with steam for 35 to 40 minutes.

* See recipe

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