Ingredients
Procedure
PREFERMENT | |
Mixing time | by hand, till incorporated; no lumps |
Dough Temp | 70oF |
Fermentation time | 12 hours |
Fermentation temp | 70oF-75oF |
FINAL DOUGH | |
Mixing time | 6-7 minutes |
Mixing speed | 3 low, 1 high, 2 low during incorporation of butter and soaker |
Dough temp | 75oF-78oF |
Fermentation time | 3 hours |
Fermentation temp | 75oF |
Folding if needed | None |
Dividing weight | 1200g, tight round |
Resting time | 30 minutes |
Make up | Pin to an oval shape about 1.25″ thick |
Proofing time | 30-35 minutes |
Proofing temp | 75oF-80oF |
Proofing humidity | Ambient |
Type of oven | Deck |
Baking temperature | 415oF |
Baking time | 35-40 minutes |
Steam if needed | 4 seconds |
Finished weight | 1070g |
ADDITIONAL PROCEDURESFor the sprouted grain preferment; wheat berries are soaked for 2 days, rinsed, ground.For the preferment; mix the ingredients together till the gluten starts to develop. Let rest for 12 hours at 75oF with the levain, polish and soaker. |
Nutrition Facts Per Serving
(Calories from Fat %); ( );Try Another Recipe
Raisin Chardonnay Brioche
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