European Bread with California Golden Raisins and Hazelnuts

  • Yields 10 loaves, 1 pound 11 ounces each
  • 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

    • Ready Time :
      0 min

    Servings

    10

    Ingredients

      Directions

      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

      This recipe is found in the following categories:

      Comments are closed.