Curried Whole Wheat Raisin Boulé

Ingredients

PRE-FERMENT
Use sour dough culture, refreshed 24 hours before using.

FINAL DOUGH
Mixing Time	3 minutes	4 minutes	2 minutes
Mixing Speed	Speed 1	Speed 2	Speed 2 with raisins

Dough Temp			72^oF
Fermentation Time			1 hour
Fermentation Temp			80^oF
Folding if Needed			1 fold at 30 minutes
Dividing Weight			1250 g
Make Up			Boulé, placed banneton with liner lightly floured, seam side up
Proofing Time			1 hour
Proofing Temp			80^oF
Proofing Humidity			80% r.h.
Type of Oven			Deck oven with stone hearth
Baking Temp			425^oF
Baking Time			30-40 minutes
Steam if Needed			4-5 seconds
Finished Product Weight			1110 g
Additional Procedures Soak raisins in final dough water for at least 12 hours. Drain well before adding to the dough. Save the water drained and add additional water to compensate for absorption. After proofing, place on setter, dust with flour over stencil, score and then load in the oven. Open damper for the last 10 minutes of baking to improve crust formation. For authentic Indian curry flavor, use Rasam Powder which is available in most South East Asian grocery stores.

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.

Raisins are fat and cholesterol free.