California Raisin Brot

FORMULA

Total Dough Starter Soakers Final Dough
Ingredients Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g
Rye flour, fine 40 64 1814.4 100 44 1247.4 29 20 567.0
Water 65 104 2948.4 100 44 1247.4 88 60 1701.0
California Raisin Rye Starter* 3 5 141.8 11 5 141.8
Mixture A
Rye flour, fine 30 48 1360.8 100 48 1360.8
Hot water (175°F) 30 48 1360.8 100 48 1360.8
Mixture B
Flax seeds 15 24 680.4 100 24 680.4
Hot water (175°F) 15 24 680.4 100 24 680.4
Mixture C
Bread crumbs 10 16 453.6 100 16 453.6
Water, cold 10 16 453.6 100 16 453.6
Dough
Bread flour 30 48 1360.8 71 48 1360.8
Salt 2 3.5 99.2 5 3.5 99.2
Instant yeast 1 1.5 42.5 2 1.5 42.5
California Raisins, soaked in Balsamic Vinegar 50 80 2268.0 118 80 2268.0
Total Soakers 600 176  4989.6  259  176  4989.6 
Total Starter  211 93  2636.6  137  93  2636.6 
Total   301 482  13664.7  709  482  13664.7 

PROCEDURE

  1.  Twenty-four hours (24) before final mixing, mix ingredients for started together on low for 5 minutes. (Desired starter temperature is 83ºF. Do not over mix.) Ferment for 24 hours at 83ºF. (Desired final pH 3.9.)
  2. Mixture A: Three (3) hours before final mixing, stir hot water and rye flour together in mixing bowl. Mixture B: Mix flax seeds and hot water together in another bowl. Mix both well and set aside. Mixture C: Three (3) hours before mixing dough, pour cold water over bread crumbs. Set aside. 2
  3. Mix Dough on low for 5 minutes. Add raisins and mix on low for 1 minute more. (Final dough temperature 75ºF. Do not over mix.) Bulk ferment for 15 minutes.

Shaping:

  1. Divide and scale dough into 2-pound pieces. Shape into ovals; roll in rolled oats and rye flakes. Arrange in individual loaf pans. Proof: 70 minutes at 95ºF.
  2. Bake at 445ºF with steam, gradually reducing temperature to 375ºF until done.

* See recipe.

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