Sweet and Sour Bread

  • Yields 31 loaves, 10 ounces each
  • 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

    Posted October 19, 2011 by Melinda

    Posted in :
    • Ready Time :
      0 min

    Servings

    31

    Ingredients

      Directions

      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

      This recipe is found in the following categories:

      Comments are closed.