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

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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