Sweet California Bread with Almonds and Walnuts

FORMULA

Total Dough    Biga (Sponge)   Final Dough  
Ingredients Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g Bakers % US/Oz Metric/g
Bread flour 90.90 144 4082.4 100 96 2721.6 75 48 1360.8
Instant yeast 1.3 2 56.7 1.0 1 28.4 1.6 1 28.4
Salt 1.8 2.8 79.4 0.3 0.3 8.5 3.9 2.5 70.9
Water 52.5 84 2381.4 54.2 52 1474.2 50 32 907.2
California Raisins 60.0 96 2721.6 150 96 2721.6
Sugar 5.0 8 226.8 12.5 8 226.8
Lemon juice 2.5 4 113.4 6.3 4 113.4
Water 2.5 4 113.4 6.3 4 113.4
Boiled Flour Mixture
     Bread flour 10.2 16 453.6 25 16 453.6
     Boiling water 8.1 13 368.6 20.3 13 368.6
Brown sugar 0.9 1.5 42.5 3.9 .5 45.5
Butter 2.1 3.3 93.6 5.2 3.3 93.6
Corn syrup 5.0 8 226.8 12.5 8 226.8
Walnuts 8.1 13 368.6 20.3 13 368.6
Total Sponge  155.5 149.3  4232.7  233.3  149.3  4232.7 
Total 249.8 399.6 11328.8 626.1 399.6 11328.9
Almond Filling Bakers %  US/Oz Metric/g
Brown Sugar 70.8 8.5 241.0
Butter 70.8 8.5 241.0
Eggs 70.8 8.5 241.0
Almond flour 79.2 9.5 269.3
Cake flour 20.8 2.5 70.9
Total 312 37.5  1063.2 

PROCEDURE

 

1. Fifteen (15) hours before final mixing, combine ingredients for sponge and mix on low for 3 minutes; then, on medium for 2 minutes. Set aside to proof in the refrigerator at 40ºF for 15 hours.

2. Soak raisins overnight in mixture of sugar, lemon juice and water.2

Final mixing:

1. Combine 1pound bread flour with 13 ounces cold water and heat to boiling, stirring constantly.

3. Mix bread flour, yeast, brown sugar, salt, butter, corn syrup, sponge and water on low for 4 minutes. Add boiled flour mixture and mix on low for 6 minutes, then on medium for 5 minutes. (Desired final dough temperature is 80°F.)

2. Stir in raisins and walnuts; mixing until incorporated.

3. Bulk ferment for 40 minutes at 86ºF. Fold down once.

Shaping:

1. For Almond Filling, cream butter and sugar together. Add eggs; beat well and slowly fold in almond flour and cake flour. Do not over mix.

2. Scale dough into 1-pound pieces and bench rest for 20 minutes.

3. Roll each piece of dough into a rectangle and spread 2 ounces of Almond Filling on top; then, roll into a cylinder about 2 feet long and shape into a heart. Dip into mixture of sesame seeds and chopped almonds.

4. Final proof for 40 minutes at 86ºF.

5. Bake at 395ºF with steam for 25 to 30 minutes

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