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.
Mixing Time 3-5 minutes
Dough Temp 70oF
Fermentation Time 12 hours (overnight)
Fermentation Temp 72oF
Final Dough
Mixing Time 5 minutes, 13 minutes, 3 minutes
Mixing Speed 1st, 2nd, 1st (incorporation)
Dough Temp 77oF
Fermentation Time 1 hour, 30 minutes
Fermentation Temp 67oF
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 78oF
Proofing Humidity 83%
Type of Oven Deck
Baking Time 20 minutes
Steam if Needed 5-7 seconds
Finished Product Weight 596 g

Nutrition Facts Per Serving

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- by James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.