 |
Total Dough
| Ingredients | Bakers % | Metric/g |
| Rye flour | 50 | 907.2 |
| Unbleached white flour | 50 | 907.2 |
| California Raisin Rye Starter | 133 | 2409.8 |
| Pate fermente (3 hours) | 125 | 2268.0 |
| Sugar | 7 | 127.6 |
| Salt | 4 | 70.9 |
| Malt | 1 | 14.2 |
| Instant yeast | 1 | 14.2 |
| Water | 38 | 680.4 |
| Canola oil | 11 | 198.4 |
| California raisins | 75 | 1360.8 |
| Total | 495 | 8958.7 |
Filling
| Ingredients | Metric/g |
| California Raisins | 1757.7 |
Procedure
Combine all ingredients except raisins and mix on slow speed for 8 minutes; then, medium speed for 5 minutes. Add raisins and mix just until incorporated on low speed. (Desired final dough temperature is 80ºF. Do not over mix). Bulk ferment dough for 30 minutes.
Shaping
Scale into 10-ounce pieces and roll dough into 7 x 9-inch rectangles; sprinkle each with 2 ounces raisins. Roll up to make 8 or 9-inch loaf; dust with rye flour and arrange on sheet pan. Proof for 45 minutes at 80°F. Then, slash an S-decorative cut on top of each loaf. Bake at 395°F with steam for 30 to 40 minutes. Remove from oven and spray with water.
Formulation courtesy California Raisin
