California Raisin Carrot Bread

FORMULA

 
Total Dough Biga (Sponge)  Final Dough
Ingredients Bakers % US/Oz  Metric/g  Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g
Carrots, boiled  32 58 1644.3 28 58 1644.3
Wheat germ, toasted  3 5 141.8 2 5 141.8
Cornmeal  2 4 113.4 2 4 113.4
California Raisins, plumped  26 48 1340.8 23 48 1360.8
California Raisin White Starter*  4 6.4 181.4 100 6.4 181.4
Water  22 40.2 1139.7 50 3.2 90.7 18 39 1048.9
Bread flour  98 178.4 5057.6 100 6.4 181.4 82 172 4876.2
Whole wheat flour  2 4 113.4 2 4 113.4
Carrot juice  44 80 2268.0 38 80 2248.0
Malt  0.8 1.5 42.5 0.7 1.5 42.5
Instant yeast  0.5 1 28.4 0.5 1 28.4
Salt  1.9 3.5 99.2 2 3.5 99.2
Raisin Biga (Sponge)   250 16  453.5  16  453.6 
Total  236.2 430.0  12190.5  206.2  430.0 12190.5

PROCEDURE

 

Total Dough Biga (Sponge)  Final Dough
Ingredients Bakers % US/Oz  Metric/g  Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g
Carrots, boiled  32 58 1644.3 28 58 1644.3
Wheat germ, toasted  3 5 141.8 2 5 141.8
Cornmeal  2 4 113.4 2 4 113.4
California Raisins, plumped  26 48 1340.8 23 48 1360.8
California Raisin White Starter*  4 6.4 181.4 100 6.4 181.4
Water  22 40.2 1139.7 50 3.2 90.7 18 39 1048.9
Bread flour  98 178.4 5057.6 100 6.4 181.4 82 172 4876.2
Whole wheat flour  2 4 113.4 2 4 113.4
Carrot juice  44 80 2268.0 38 80 2248.0
Malt  0.8 1.5 42.5 0.7 1.5 42.5
Instant yeast  0.5 1 28.4 0.5 1 28.4
Salt  1.9 3.5 99.2 2 3.5 99.2
Raisin Biga (Sponge)   250 16  453.5  16  453.6 
Total  236.2 430.0  12190.5  206.2  430.0 12190.5

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