Nicky Giusto's Raisin de Soleil_350x350

Raisin de Soleil (Grape of the Sun)

Submitted by: Nicky Giusto, Baker/Marketing Manager, Central Milling

Hot summer days in Northern California, raisins, sprouted grains, citrus, and thyme are all flavors of my childhood growing up in a family of bakers. I married these flavors with a progression of my Grandfather's pioneering methods of working with sprouted grains.

FORMULA

Size: 12”L x 9”W x 1.75”H |  # loaves that can be made from 5 lbs flour: 4 | % of California Raisin Product to dry flour weight: 55% | Production Time: 4 hrs, 30 mins + 12 hours for preferments
INGREDIENTS TOTAL FORMULA LEVAIN POOLISH PREFERMENT FINAL DOUGH
% gram % gram % gram % gram % gram
Total Flour 100.00 2267.3 100 675.4 100 675.4 916.4
Flour, organic type 70 45.00 1020.3 0 0 100 675.4 344.9
Flour, organic type 85 45.00 1020.3 0 0 100 675.4 344.9
Flour, organic whole dark rye 10.00 226.7 0 0 0 0 226.7
Water 77.00 1745.8 100 675.4 100 675.4 5.0 22.7 372.3
Seed 6.00 136.0 20 135.1
Instant Yeast 0.50 11.3 0.10 0.68 0.10 0.45 10.2
Salt  2.25 51.0 .2 1.4 0.4 2.7 0.4 1.8 45.1
Mesquite Flour 2.50 56.7 56.7
Organic sprouted wheat 20.00 453.5 100 453.5
Butter 1.50 34.0 34.0
California Golden Raisins 45.00 1020.3 100 1020.3
California Natural Raisins 21.00 476.1 100 476.1
Zest + Juice of 1 Lemon
Thyme, 10g
TOTALS 275.75 6252 220.2 1487.3 200.5 1354.2 405.5 1974.8

PROCEDURE

PREFERMENT 
Mixing time by hand, till incorporated; no lumps
Dough Temp 70oF
Fermentation time 12 hours
Fermentation temp 70oF-75oF
FINAL DOUGH
Mixing time 6-7 minutes
Mixing speed 3 low, 1 high, 2 low during incorporation of butter and soaker
Dough temp 75oF-78oF
 Fermentation time 3 hours
 Fermentation temp 75oF
Folding if needed None
Dividing weight 1200g, tight round
Resting time 30 minutes
Make up Pin to an oval shape about 1.25″ thick
Proofing time 30-35 minutes
Proofing temp 75oF-80oF
Proofing humidity Ambient
Type of oven Deck
Baking temperature 415oF
Baking time 35-40 minutes
Steam if needed 4 seconds
Finished weight 1070g
ADDITIONAL PROCEDURESFor the sprouted grain preferment; wheat berries are soaked for 2 days, rinsed, ground.For the preferment; mix the ingredients together till the gluten starts to develop.  Let rest for 12 hours at 75oF with the levain, polish and soaker.

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