Sandy Kim's Spice Trader's Raisin Stick_350x350

Spice Trader’s Raisin Stick

Submitted by: Sandy Kim, R&D, Chabaso Bakery

I wanted to develop a bread product that would be filled with raisins and highlight salty and refreshing tones; it can accompany a spicy mole or used for a Bahn-Mi and brings a different dimension to sweet raisins.

FORMULA

Size: 9”L x 2”W x 1.5”H |  # Pieces that can be made from 5 lbs flour: 63 | % of California Raisin Product to dry flour weight: 51.49% | Production Time: 4.25 hours plus 30 mins prep day before.
INGREDIENTS TOTAL FORMULA POOLISH LEVAIN FINAL DOUGH
% kg oz % kg oz % kg oz % kg oz
Total Flour 100.00 3.033 106.07 100.00 0.575 0.20 100.00 0.198 0.07 100.00 2.260 80.00
Bread Flour  96.27 2.920 102.97 100.00 0.575 20.24 100.00 0.198 6.97 95.00 2.147 76.00
Rye Flour  3.73 0.113 3.99 5.00 0.113 3.98
Water  77.61 2.354 83.01 100.00 0.575 20.24 50.00 0.098 3.45 74.38 1.681 59.17
Salt  2.00 0.061 2.14 2.68 0.061 2.14
Fresh Yeast  2.00 0.061 2.14 0.14 0.001 0.03 2.65 0.060 2.11
California Natural Raisins  51.49 1.562 55.07 69.10 1.562 54.97
Toasted Sesame Seeds  8.95 0.271 9.57 12.01 0.271 9.56
Orange Zest  2.99 0.091 3.20 4.01 0.091 3.19
Caraway Seeds  1.49 0.045 1.59 2.00 0.045 1.59
Cumin Powder  0.75 0.023 0.80 1.01 0.023 0.80
Ibis Green  0.00 0.006 0.21 0.27 0.006 0.21
Poolish0 50.92 1.151 40.51
Levain 20.11 0.454 15.99
Stiff Starter**  5.23 0.159 5.59  80.00 0.158 5.58
TOTALS  252.51 7.665 270.30 200.14 1.15  40.51 230.00  0.45 15.99 339.14  7.659 270.23

PROCEDURE

Posted November 6, 2013 by Melinda
I wanted to develop a bread product that would be filled with raisins and highlight salty and refreshing tones; it can accompany a spicy mole or used for a Bahn-Mi and brings a different dimension to sweet raisins.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    PREFERMENT PROCEDURES
    Mixing Time & Speed Poolish:  4 min-1st speed (2 in reverse) / Levain: 3 min-1st speed, 2 min-2nd speed
    Dough Temp 66oF
    Fermentation Time 8-12 hours
    Fermentation Temp 60oF
    FINAL DOUGH PROCEDURES
    Mixing Time & Speed 2 min-1st speed / Autolyse / 2 min-1st speed / 7 min-2nd speed
    Dough Temp 72oF
    Fermentation Time 2 hours
    Fermentation Temp 78oF
    Folding if Needed 1 fold @ 1 hour (optional)

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