Laminated-Rosemary-Rai-Epi-350x350

Laminated Rosemary Raisin Epi

Submitted by: Morgan Choi - The French Pastry School - Chicago, IL

"I love sharing hot bread with family around the dinner table. I wanted to create something savory that would combine the chewiness of a baguette with the flakiness of a croissant. Raisins have a wonderful sweetness that pairs well with olive oil, salt and rosemary."

FORMULA

PROCEDURE

Posted June 4, 2013 by Erika
"I love sharing hot bread with family around the dinner table. I wanted to create something savory that would combine the chewiness of a baguette with the flakiness of a croissant. Raisins have a wonderful sweetness that pairs well with olive oil, salt and rosemary."

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    Pre-Ferment
    Mixing Time Just until all ingredients combined
    Dough Temp 72oF
    Fermentation Time & Temp 16 hours, room temp approx. 70oF
    Final Dough
    Mixing Time & Speed 6 minutes on 1st speed, 2 minutes on 2nd speed, then add raisins until just incorporated.
    Dough Temp 72oF
    Fermentation Time 1 hour
    Fermentation Temp Room temp, approx. 70oF
    Folding if Needed None
    Dividing Weight 475 g, but long strips of dough (17″ x 3″), place on parchment
    Resting Time None
    Butter Preparation Combine butter and finely chopped fresh Rosemary. Shape into 8″ x 10″ rectangle.
    Make Up Roll dough out to approx 10″ x 16″ rectangle and freeze until dough is cool. Laminate the doughwith soft butter book, one single turn, one double turn. Freeze the dough for 10-15 minutes if dough becomes too warm. The finished thickness should be 9mm.
    Epi Shape** Make 2″ diagonal cuts on both sides of the dough. The cut lengths should extend just past the center of the dough and alternate sides. Gently pull each leaf away from the center to create the epi shape. Score the center of each leaf.
    Proofing Time 20-35 minutes, egg wash after proofing
    Proofing Temp 78oF
    Proofing Humidity 80%
    Type of Oven Deck
    Baking Temp 380oF
    Baking Time 28-30 minutes, or until golden brown; bake on parchment
    Steam if Needed 2-3 seconds
    Finished Product Weight 435 g
    **After Baking: Immediately brush with olive oil and sprinkle with sea salt.

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