Sweet and Sour Bread

FORMULA

Total Dough   
Ingredients Bakers % US/Oz Metric/g
Dough
Rye flour 50 32 907.2
Unbleached white flour 50 32 907.2
California Raisin Rye Starter * 133 85 2409.8
Pate fermenté (3 hours) 125 80 2268.0
Sugar 7 4.5 127.6
Salt 4 2.5 70.9
Malt 1 0.5 14.2
Instant yeast 1 0.5 14.2
Water 38 24 680.4
Canola oil 11 7 198.4
California Raisins 75 48 1360.8
Total  495 316 8958.7
Filling
Ingredients US/Oz Metric/g
California Raisins 62 1757.7

PROCEDURE

  1.  Combine all ingredients except raisins and mix on slow speed for 8 minutes; then, medium speed for 5 minutes.
  2. Add raisins and mix just until incorporated on low speed. (Desired final dough temperature is 80ºF. Do not over mix.)
  3. Bulk ferment dough for 30 minutes.

Shaping:

  1. Scale into 10-ounce pieces and roll dough into 7 x 9-inch rectangles; sprinkle each with 2 ounces raisins.
  2. Roll up to make 8 or 9-inch loaf; dust with rye flour and arrange on sheet pan.
  3. Proof for 45 minutes at 80°F. Then, slash an S-decorative cut on top of each loaf.
  4. Bake at 395°F with steam for 30 to 40 minutes. Remove from oven and spray with water.

* See recipe

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