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

PROCEDURE

Posted December 19, 2013 by Dori
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.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    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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