Raisin Rouleaux - California Raisins

Ingredients

Starter	The starter is fed twice a day. After a feeding has matured it is incorporated as needed into the T-65 Levain. All the flour, water and starter are mixed together on first speed for 5-7 minutes until well incorporated.

Pre-Ferment
Mixing Time	3-5 minutes
Dough Temp	70^oF
Fermentation Time	12 hours (overnight)
Fermentation Temp	72^oF

Final Dough
Mixing Time	5 minutes, 13 minutes, 3 minutes
Mixing Speed	1st, 2nd, 1st (incorporation)
Dough Temp	77^oF
Fermentation Time	1 hour, 30 minutes
Fermentation Temp	67^oF
Dividing Weight	Total: 0.74 g \| Rolls: 0.100 g each
Resting Time	10 minutes

Make Up	Sheet the remaining dough after the rolls have been scaled down to 3mm. Use the cutout to stamp out the top. Dampen dough on top with wet towel and place damp side on oats. Place dough oat side down in a round basket. Take pre-shaped boules and round them into tight boules. Place six boules around the edge of the basket seam side up, creating a hole in the middle. After proofing, flip the bread out of the basket so the oats are facing up. Then laying a different cut out on top of the break, sift a combination of bread flour and whole-wheat flour on top (80%/20%).
Proofing Time	1 hour, 30 minutes
Proofing Temp	78^oF
Proofing Humidity	83%
Type of Oven	Deck
Baking Time	20 minutes
Steam if Needed	5-7 seconds
Finished Product Weight	596 g

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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.