California Raisin Grapefruit Bread

  • Yields 22 loaves, 1 pound 6 ounces each
  • FORMULA

    Total Dough
    Ingredients Bakers % US/Oz Metric/g
    Dough
    Rye flour 14 24 680.4
    Unbleached white flour 86 144 4082.4
    California Raisin White Starter* 52 88 2494.8
    Brown sugar 2 3.5 99.2
    Salt 2 3.5 99.2
    Instant yeast 1 2.5 70.9
    Malt  0.3 0.5 14.2
    Grapefruit, puréed  8 13 368.6
    Water  62 104 2948.4
    Grapefruit, chopped  8 13 368.6
    California Raisins  57 96 2721.6
    Red wine, 2 cups  10 16.8 476.3
    Total  302.3 508.8  14424.3 

    PROCEDURE

    Posted October 19, 2011 by Melinda

    Posted in :
    • Ready Time :
      0 min

    Servings

    22

    Ingredients

      Directions

      1.  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.

      Final mixing:

      1. Mix all ingredients except the raisins and chopped grapefruit together for 8 minutes on low speed and then 3 minutes more on medium. (Desired final temperature 80ºF. Do not over mix.)
      2. Add chopped grapefruit and plumped raisins; mix on low speed for 3 minutes.
      3. Bulk ferment dough for 3 hours, folding after 2 hours.

      Shaping:

      1. Divide dough and scale into pieces of 1 pound 6 ounces each.
      2. Bench rest for 40 minutes.
      3. Then, shape into oval loaves and roll in cornmeal. Proof 70 minutes at 95ºF.
      4. Slash tops of loaves as desired and bake at 425ºF with steam for 35 to 40 minutes.
      5. When done, remove from oven and spray with water.

      * See recipe

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