Raisin-Rouleaux-350x350

Raisin Rouleaux

The concept for Raisin Rouleaux was inspired by my passion for hearty, healthy bread. The pull-apart rolls are filled with raisins, oats and flax seed and designed to optimize the flavor combination in every portion. The result is a convenient, nutritious bread that will complement any breakfast.

FORMULA

PROCEDURE

Posted June 3, 2013 by Erika
The concept for Raisin Rouleaux was inspired by my passion for hearty, healthy bread. The pull-apart rolls are filled with raisins, oats and flax seed and designed to optimize the flavor combination in every portion. The result is a convenient, nutritious bread that will complement any breakfast.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    Starter  The starter is fed twice a day. After a feeding has matured it is incorporated as needed into the T-65 Levain. All the flour, water and starter are mixed together on first speed for 5-7 minutes until well incorporated.
    Pre-Ferment
    Mixing Time 3-5 minutes
    Dough Temp 70oF
    Fermentation Time 12 hours (overnight)
    Fermentation Temp 72oF
    Final Dough
    Mixing Time 5 minutes, 13 minutes, 3 minutes
    Mixing Speed 1st, 2nd, 1st (incorporation)
    Dough Temp 77oF
    Fermentation Time 1 hour, 30 minutes
    Fermentation Temp 67oF
    Dividing Weight Total: 0.74 g | Rolls: 0.100 g each
    Resting Time 10 minutes
    Make Up  Sheet the remaining dough after the rolls have been scaled down to 3mm. Use the cutout to stamp out the top. Dampen dough on top with wet towel and place damp side on oats. Place dough oat side down in a round basket. Take pre-shaped boules and round them into tight boules. Place six boules around the edge of the basket seam side up, creating a hole in the middle. After proofing, flip the bread out of the basket so the oats are facing up. Then laying a different cut out on top of the break, sift a combination of bread flour and whole-wheat flour on top (80%/20%).
    Proofing Time 1 hour, 30 minutes
    Proofing Temp 78oF
    Proofing Humidity 83%
    Type of Oven Deck
    Baking Time 20 minutes
    Steam if Needed 5-7 seconds
    Finished Product Weight 596 g

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