- 4 hours before final mixing, mix the sponge ingredients until a cohesive dough is formed. Adjust yeast amount according to fermentation time.
- Also 12 hours in advance, macerate 500g California Raisins in water. Let them soak for 10 minutes then drain the water. Cover and set aside.
- Also 12 hours in advance, boil 250g of Leguminous (mix beans) in 1000g of water. After 2 minutes of boiling, turn off heat and let Leguminous set overnight. One hour before mixing, drain excess water.
- Place flours, water, salt, curry powder and yeast in the bowl of a planetary mixer fitted with a dough hook. mix 2 minutes on low.
- Add the sponge and mix for 3 minutes on medium.
- Add the macerated raisins, drained leguminous and mix 2 minutes on low, then 1 minute on medium.
- Let the dough ferment for 1 hour, with one fold after 30 minutes.
- Divide into 340g pieces and slightly round. Let them rest for 20 minutes.
- During the resting time, prepare the Tiger Topping by mixing 200g Spelt flour, 300g water, 30g instant yeast, 4g salt and 6g curry powder.
- Shape as a batard and place on baking paper.
- Add the Tiger topping and sift white flout on top.
- Proof for 45 minutes at room temperature.
- Bake in a deck oven with steam at 450˚F to start, then 440˚F for about 28 minutes.
* Leguminous: Different mixes of legumes can be used; green pea, lentil, red lentil, white bean, red bean and black-eyed bean. You can even add wild rice, quinoa and chia seeds to the mix.
Nutrition Facts Per Serving(Calories from Fat %); ( );
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