Robert Sarubbi's Hard Crusted Raisin Pecan with Sweet Potato Bread_350x350

Hard Crusted Raisin Pecan with Sweet Potato and Cinnamon Bread

Submitted by: Robert Sarubbi, Head Baker, Marriott Int’l, Ritz Carlton

The flavors used in my bread as well as the major ingredients always remind me of Holiday dinners with my family years ago. My mom always baked fresh bread on the holidays.

FORMULA

Size: 9”L x 4”W x 4.5”H |  # loaves that can be made from 5 lbs flour: 15 | % of California Raisin Product to dry flour weight: 53% | Production Time: 16 hours
INGREDIENTS PREFERMENT FINAL DOUGH TOTAL FORMULA
Metric/g Metric/g Metric/g Bakers %
Patent flour  500 2500 3000 100
Water 500 1000 1500 50
Instant Yeast 5  18 23 .7
Baked, peeled sweet potato  1250 1250 42
Salt 65 65 2.1
Sugar 60 60 2
California Golden Raisins 1600 1600 53
Whole Pecans 1400 1400 47
Wheat Bran Flakes 200 200 6.6
Cinnamon 32 32 1
TOTALS 1005 8138 9143 304.9

PROCEDURE

PREFERMENT
Mixing Time 2 minutes
Dough  Temp 70oF
Fermentation Time 12 hours
Fermentation Temp 38oF
FINAL DOUGH
Mixing Time & Speeds 2 min on 1st / 3 min on 2nd / 3 min on 3rd / 1 min on 1st to incorporate pecans / 30 seconds on 1st to swirl cinnamon
Dough Temp 75oF
Fermentation Time Total 2 hours, 10 minutes
Fermentation Temp 70-75oF
Folding if Needed Fold at 1 hour + 45 min + 30 min
Dividing Weight 500 g
Resting Time 10 minutes
Make Up 15 minutes
Proofing Time 30-40 minutes
Proofing Temp 75oF
Proofing Humidity 75-80o
Type of Oven Deck
Baking Temperature 425oF
Baking Time 35-44 minutes
Steam if needed Yes
Finished Product Weight 420g
ADDITIONAL PROCEDURESSoak California Golden Raisins for 30 minutes in hot water and drain well before incorporating into bread.  When dough is taken from the mixer, knead for 30 seconds to help gently incorporate raisins, nuts and cinnamon.

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