Fleur-de-Raisin-350x350

Fleur De Raisin (Raisin Flower)

Submitted by: Philippe Sanchez - Marriott International - Orlando, FL

"This time, I was inspired to develop an amazing artisan raisin bread, with an extravagant crunchy flower shape. After testing different products, I came across a way to obtain a very unique layering of flavors by roasting separately a little amount of white bread flour, hazelnut flour and a generous amount of Macadamia nuts. The inside of the flower is bold, rich and full of California raisins infused with Frangelico liquor and virgin hazelnut oil."

FORMULA

PROCEDURE

Posted May 22, 2013 by Erika
"This time, I was inspired to develop an amazing artisan raisin bread, with an extravagant crunchy flower shape. After testing different products, I came across a way to obtain a very unique layering of flavors by roasting separately a little amount of white bread flour, hazelnut flour and a generous amount of Macadamia nuts. The inside of the flower is bold, rich and full of California raisins infused with Frangelico liquor and virgin hazelnut oil."

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

     

     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

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