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."


Size: 18"L x 4"W x 1"H | Production Time: 5 hours | # Loaves that can be made from 5 lbs flour: 10 | % of California Raisin product to dry flour weight: 50%
INGREDIENTS American Metric Yield Baker's
Pre-Fermented Ingredients
Bread Flour 11 oz 312.5 g 61.7% 100%
Water 6.8 oz 193.8 g 38.3 % 62%
Dry Instant Yeast 0.008 oz 0.25 g 0.0% 0.08%
Total 1 lb, 1.8 oz 506.6 g 100% 162.08%
Final Dough Ingredients
Bread Flour 2 lbs, 1.1 oz 937.5 g 30.4% 100%
Water 1 lb, 7.1 oz 656.25 g 21.3% 70%
California Raisins 1 lb, 6 oz 625 g 20.3% 66.7%
Sponge 1 lb, 1.8 oz 506.25 g 16.4% 54%
Butter, for lamination 11.3 oz 320.5 g 10.4% 34.2%
Sea Salt, crushed fine 0.9 oz 25 g 0.8% 2.7%
Malt Powder 0.2 oz 6.25 g 0.2% 0.7%
Dry Instant Yeast 0.2 oz 6 g 0.2% 0.6%
Fresh Rosemary, finely chopped 0.07 oz 2 g 0.0% 0.2%
Total 6 lb, 12.7 oz 3084.75 g 100% 329.1%


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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