Ingredients

Procedure

 

 STARTER
 Use sour dough culture, refreshed 24 hours before using.
 
FINAL DOUGH
Mixing Time 12 minutes
Mixing Speed Speed 1 – 2 minutesSpeed 2 – 10 minutes
Dough Temp 80oF
Fermentation Time 1 hour
Fermentation Temp Room Temperature (~75oF)
Dividing Weight 600 g
Resting Time 1 hour
Make Up

  1. Mix dough without adding the raisins and nuts. Reserve 2 Kg dough. Add raisins and nuts to the remaining dough and mix on first speed until well incorporated (around 2 minutes).
  2. Divide the 2 Kg of dough into 15 g pieces and round into balls. These balls will become the petals around the bread. Rest for 2 hours and flatten each ball (your can use a tortilla press) and pull a little to make a petal shape.
  3. Proofing baskets: 8 inch diameter round plastic with air circulation, capacity 1 – 1.5 lbs.
  4. On the bottom of each proofing basket, line up in a circle 9 petals and one in the middle (middle petal needs to be round). On each extremity of the bottom end of the petal put a little oil to avoid sticking (1/2 inch). Put on top of this construction the ‘main’ bread dough ball and proof.
  5. Before baking, score just the center ball and leave the bread open. The main bread will raise and the petals will open: Pure Magic!
Proofing Time 4 hours
Proofing Temp Room Temperature (~75oF)
Proofing Humidity 65% (cover)
Type of Oven Deck oven with injected steam
Baking Temperature 450oF
Baking Time Approximately 45 minutes
Steam if needed 8 seconds
Finished Product Weight 560 g

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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Raisins contain 9% of the daily value for potassium.