California Raisin Oat Bread

  • Yields 13 loaves, 2 pounds each
  • FORMULA

    Total Dough
    Ingredients Bakers % US/Oz Metric/g
    Dough
    Bread flour  86 96 2721.6
    Rolled oats  29 32 907.2
    Oat bran  7 8 226.8
    Pumpernickel flour  14 16 453.6
    Sugar  4 4 113.4
    Salt  1 1 28.4
    Malt  1 1 28.4
    Instant yeast  2 2 56.7
    California Raisin White Starter*  47 53 1502.6
    Water  100 112 3175.2
    Total  291 325  9213.9 

    PROCEDURE

    Posted October 19, 2011 by Melinda

    Posted in :
    • Ready Time :
      0 min

    Servings

    13

    Ingredients

      Directions

      1. Mix ingredients all together on low speed for 5 minutes, then on medium for 7 minutes. (Desired dough temperature is 80ºF. Do not over mix.)
      2. Bulk ferment for 1 hour 40 minutes; fold after 1 hour.
      3. Remove 5 pounds of dough; set aside to bulk proof.
      4. Add raisins to remaining 6 pounds of dough; mix for 3 minutes on low speed.

      Shaping:

      1. Scale dough with raisins into 26-ounce pieces.
      2. Scale plain dough for wrapping into 5-ounce pieces.
      3. Bench rest all for 30 minutes.
      4. Shape raisin dough into batards and wrap each with plain dough. Roll in rolled oats and proof in rattan baskets for 60 to 70 minutes at 95ºF.
      5. Bake at 395ºF with steam for 35 to 40 minutes.

      * See recipe

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