Ingredients

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.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.