European Bread with California Golden Raisins and Hazelnuts

1. Four (4) hours before mixing, combine water, yeast and cereal in 40-quart mixing bowl. Ferment for 4 hours.
2. In another bowl, combine raisins with water to cover and soak for 5 minutes. Drain for 5 minutes and let stand for at least 1 hour more.

Final Mixing:

1. Mix sponge, flour, yeast, salt and ground raisins on medium speed for 8 minutes. Let rest 20 minutes.
2. With paddle, add and gently incorporate raisins and hazelnuts. Let dough rest 1 hour.

Shaping:

1. Scale into 1 pound 11 ounce pieces and shape into rounds. Proof in proof box until 3/4 proofed.
2. Remove rounds from proof box onto parchment-lined baking sheet. Score as desired and bake at 400ºF for 30 minutes