Curried-Whole-Wheat-Raisin-Boule-350x350

Curried Whole Wheat Raisin Boulé

"An Indian staple meal includes unleavened flat bread (Chapatti) made with fine whole wheat flour dipped in a spicy stew (curry). This curried Whole Wheat Raisin Boulé is my homage to that simple, nutritious and delicious meal. Sweet California Raisins are the perfect addition, balancing out the spicy notes."

FORMULA

Size: 9.5"L x 9.5"W x 3.5"H | Production Time: 4 hours mixing to bake. Preferment made 12-14 hours before | # Loaves that can be made from 5 lbs flour: 4 large, plus 1 small Boulé | % of California Raisin Product to dry flour weight: 59.55%
PRE-FERMENT MAIN DOUGH TOTAL FORMULA
INGREDIENTS American oz Metric g/mL Baker's % American oz Metric g/mL Baker's % American oz Metric g/mL Baker's %
Bread Flour 10.58 oz 300 g 13.21 %  10.58 oz  300 g  13.21%
Fine Whole Wheat Flour 69.52 oz 1971 g  86.79%  69.52 oz  1971 g  86.79%
Water 9.52 oz 270 mL 11.89% 50.05 oz 1419 mL  62.48%  59.58 oz  1689 mL  74.37%
Stiff Levain 0.85 oz 24 g 1.06%  0.85 oz  24 g  1.06%
Salt 1.52 oz 43 g  1.89%  1.52 oz  43 g  1.89%
Instant Yeast 0.71 oz 20 g  0.88%  0.71 oz  20 g  0.88%
Raisin Juice Concentrate 7.65 oz 217 mL  9.56%  7.65 oz  217 mL  9.56%
Grapeseed Oil 4.16 oz 118 mL  5.20%  4.16 oz  118 mL  5.20%
Curry Powder 1.06 oz 30 g  1.32%  1.06 oz  30 g  1.32%
California Natural Raisins 40.04 oz 1135 g  49.98%  40.04 oz  1135 g  49.98%
TOTALS 1 lb, 4.95 oz 594 g 26.16% 10 lbs, 14.71 oz 4953 g  218.10%  12 lbs, 3.67 oz  5547 g  244.26%

PROCEDURE

 

PRE-FERMENT
Use sour dough culture, refreshed 24 hours before using.
FINAL DOUGH
Mixing Time 3 minutes 4 minutes 2 minutes
Mixing Speed Speed 1 Speed 2 Speed 2 with raisins
Dough Temp 72oF
Fermentation Time 1 hour
Fermentation Temp 80oF
Folding if Needed 1 fold at 30 minutes
Dividing Weight 1250 g
Make Up Boulé, placed banneton with liner lightly floured, seam side up
Proofing Time 1 hour
Proofing Temp 80oF
Proofing Humidity 80% r.h.
Type of Oven Deck oven with stone hearth
Baking Temp 425oF
Baking Time 30-40 minutes
Steam if Needed 4-5 seconds
Finished Product Weight 1110 g
Additional Procedures

  1. Soak raisins in final dough water for at least 12 hours. Drain well before adding to the dough. Save the water drained and add additional water to compensate for absorption.
  2. After proofing, place on setter, dust with flour over stencil, score and then load in the oven.
  3. Open damper for the last 10 minutes of baking to improve crust formation.
  4. For authentic Indian curry flavor, use Rasam Powder which is available in most South East Asian grocery stores.

This recipe is found in the following categories:

Comment on the Recipe

Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.