Ingredients
Procedure
| PREFERMENT | |
| Mixing Time | 5 minutes |
| Mixing Speed | 1st |
| Dough Temp | 95oF |
| Fermentation Time | 30 minutes |
| Fermentation Temp | 85oF |
| FINAL DOUGH | |
| Mixing Time | 8 minutes |
| Mixing Speed | 2nd speed |
| Dough Temp | 92oF |
| Fermentation Time | 1.5 hours |
| Fermentation Temp | 85oF |
| Folding if needed | None |
| Dividing Weight | 1.75 lb or 800g |
| Resting Time | 30 minutes |
| Make Up | Rectangular loaf pan log |
| Proofing Time | 30-40 minutes |
| Proofing Temp | 82oF |
| Proofing Humidity | 75o |
| Type of Oven | Rotating Rack Oven |
| Baking Temp | 340oF |
| Baking Time | 30-40 minutes depending on oven |
| Steam if Needed | 1 pump prior to loading, 2 pumps after |
| Finished Weight | 1.64lb or 740g |
| ADDITIONAL PROCEDURESThis dough is great for a number of shapes, not just rectangular loaf pans. It can also be made using the straight dough method to get tighter crumb and to reduce labor hours. Toasted with Jam & Cream Cheese is Yummy! | |
Nutrition Facts Per Serving
(Calories from Fat %); ( );Try Another Recipe
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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.