Ingredients
Procedure
Pre-Ferment | |
Mixing Time | Just until all ingredients combined |
Dough Temp | 72oF |
Fermentation Time & Temp | 16 hours, room temp approx. 70oF |
Final Dough | |
Mixing Time & Speed | 6 minutes on 1st speed, 2 minutes on 2nd speed, then add raisins until just incorporated. |
Dough Temp | 72oF |
Fermentation Time | 1 hour |
Fermentation Temp | Room temp, approx. 70oF |
Folding if Needed | None |
Dividing Weight | 475 g, but long strips of dough (17″ x 3″), place on parchment |
Resting Time | None |
Butter Preparation | Combine butter and finely chopped fresh Rosemary. Shape into 8″ x 10″ rectangle. |
Make Up | Roll dough out to approx 10″ x 16″ rectangle and freeze until dough is cool. Laminate the doughwith soft butter book, one single turn, one double turn. Freeze the dough for 10-15 minutes if dough becomes too warm. The finished thickness should be 9mm. |
Epi Shape** | Make 2″ diagonal cuts on both sides of the dough. The cut lengths should extend just past the center of the dough and alternate sides. Gently pull each leaf away from the center to create the epi shape. Score the center of each leaf. |
Proofing Time | 20-35 minutes, egg wash after proofing |
Proofing Temp | 78oF |
Proofing Humidity | 80% |
Type of Oven | Deck |
Baking Temp | 380oF |
Baking Time | 28-30 minutes, or until golden brown; bake on parchment |
Steam if Needed | 2-3 seconds |
Finished Product Weight | 435 g |
**After Baking: Immediately brush with olive oil and sprinkle with sea salt. |
Nutrition Facts Per Serving
(Calories from Fat %); ( );Try Another Recipe
Barbeque Raisin Bread
View Recipe
All Recipes
There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.