Mixing for pre-ferment Whisk by hand until combined
Preferment Temp Room temp (70-80oF)
Fermentation Time Overnight (16-20 hrs)
Fermentation Temp 70-80oF
Mixing Time 10 minutes
Mixing Speed 5 min-1st speed / 5 min-2nd speed
Dough Temp 77-78oF before adding fruit;  75-76o after adding fruit
Fermentation Time 1.5-2 hrs
Fermentation Temp 80oF
Folding if Needed N/A
Dividing Weight 750g
Resting Time N/A
Make Up Roll dough into a rectangle.  Spread with 150g of California Raisin Paste.  Roll up like a baguette.  Shape into an “S”.
Proofing Time Overnight under refrigeration.  Next day 3 hours.
Proofing Temp 80oF
Proofing Humidity 70%
Type of Oven Deck
Baking Temp 440oF
Baking Time 6 minutes w/steam / 18-20 without steam
Steam if needed Yes
Finished Weight 856g
ADDITIONAL PROCEDURE Dust with flour and score along the “S” before baking.

Nutrition Facts Per Serving

(Calories from Fat %); ( );

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A ¼ cup serving of raisins provides 7% of the daily value for fiber.