European Bread with California Golden Raisins and Hazelnuts

FORMULA

Total Dough
Ingredients Bakers % US/Oz Metric/g
Sponge
Water 100 64 1814.4
Compressed fresh yeast 2 1 28.4
8-grain cereal 88 56 1587.6
Dough
California Golden Raisins 94 60 1701
High-gluten flour 100 64 1814.4
Compressed fresh yeast 6 4 113.4
Salt 4 2.5 70.9
California Golden Raisins, ground 6 4 113.4
Hazelnuts, coarsely chopped 38 24 680.4
Total 438 279.5  7923.9 

PROCEDURE

  1. Four (4) hours before mixing, combine water, yeast and cereal in 40-quart mixing bowl. Ferment for 4 hours.
  2. In another bowl, combine raisins with water to cover and soak for 5 minutes. Drain for 5 minutes and let stand for at least 1 hour more.

Final Mixing:

  1. Mix sponge, flour, yeast, salt and ground raisins on medium speed for 8 minutes. Let rest 20 minutes.
  2. With paddle, add and gently incorporate raisins and hazelnuts. Let dough rest 1 hour.

Shaping:

  1. Scale into 1 pound 11 ounce pieces and shape into rounds. Proof in proof box until 3/4 proofed.
  2. Remove rounds from proof box onto parchment-lined baking sheet. Score as desired and bake at 400ºF for 30 minutes

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