Currant-Seeduction-350x350

Currant Temptation

Submitted by: Rachel Crampsey – Tribeca Oven – Carlstadt, NJ

Inspiration: Customer's requests for healthy breads and to my dietary needs as a pregnant mom! One serving from this 100% whole grain bread is an "excellent source" of nutrients to keep my baby healthy: potassium, iron, B vitamins, folate, omega 3's and 6's and antioxidants.

FORMULA

Pre-Ferment American oz/lb Metric Yield Bakers %
Whole Wheat Flour 1.67 lb 755.3 g 11.9% 32.8%
Water 1.15 lb 519.9 g 8.2% 22.6%
Levain 0.32 lb 145.5 g 2.3% 6.3%
Dark Rye Flour 0.12 lb 55.1 g 0.9% 2.4%
Total 3.25 lb 1475.8 g 23.2% 64.2%
Final Dough
Levain 3.25 lb 1475.8 g 23.2% 64.2%
Water 3.16 lb 1434.0 g 22.6% 62.4&
Currants 2.60 lb 1177.8 g 18.5% 51.2%
White Wheat Flour (Whole) 2.56 lb 1163.0 g 18.3% 50.6%
Coarse Wheat Flour 0.72 lb 327.1 g 5.2% 14.2%
Sunflower Seeds 0.54 lb 246.2 g 3.9% 10.7%
Pumpkin Seeds 0.44 lb 200.7 g 3.2% 8.7%
Sesame Seeds 0.19 lb 87.4 g 1.4% 3.8%
Hemp Seeds 0.18 lb 82.6 g 1.3% 3.6%
Flax 0.18 lb 82.6 g 1.3% 3.6%
Salt 0.13 lb 57.1 g 0.9% 2.5%
Black Strap Molasses 0.03 lb 11.8 g 0.2% 0.5%
Yeast 0.01 lb 4.1 g 0.1% 0.2%
Total 14.00 lb 6350.3 g 100% 276.1%

PROCEDURE

Pre-Ferment
Mixing time 5 minutes low speed or by hand
Dough temp 70°F
Fermentation Time & Temp 8 hours, 70°F
Final dough
Mixing Time & Speed 4 minutes / 6 minutes / 4 minutes
Dough Temp 74°F
Fermentation Time ​2 hour
Fermentation Temp 70°F
Dividing Weight ​1 lb
Resting time 15 minutes
Make up Loaf pans
Proofing time 2-3 hours
Proofing temp 70°F
Proofing humidity 85%
Type of oven Rack/Convection
Baking temperature 350°F
Baking time 20 minutes
Steam if needed Yes
Finished product weight 14 ounces

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5 Responses

  1. Michael Sterioff says:

    I love the sound of this recipe, however printing it doesn’t work well, if your goal is for us bakers to make this product then think about a print format on your website. Really need it.

  2. Melinda says:

    Michael, Thank you for your interest in baking with CA Raisins. I have sent you the pdf of this formula via e-mail.

    Melinda

  3. Hannah says:

    It would be nice if all the winning recipes and booklets were available as a complete pdf as the Craig Ponsford book is. I have all my formulas on my tablet, and don’t really even deal with paper these days.

  4. Wendy Nielsen says:

    I have tried to print this recipe too with no luck. Is there another site that holds the printable version? Thank you.

  5. Melinda says:

    Hi Wendy, Yes – we have had a printing problem. But I believe we have it fixed. Please try printing again.

    Melinda

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