 |
Sponge
| Ingredients | Bakers % | Metric/g |
| Water | 100 | 1814.4 |
| Compressed fresh yeast | 2 | 28.4 |
| 8-grain cereal | 88 | 1587.6 |
Dough
| Ingredients | Bakers % | Metric/g |
| California Golden Raisins | 94 | 1701 |
| High-gluten flour | 100 | 1814.4 |
| Compressed fresh yeast | 6 | 113.4 |
| Salt | 4 | 70.9 |
| California golden raisins, ground | 6 | 113.4 |
| Hazelnuts, coarsely chopped | 38 | 680.4 |
| Total | 438 | 7923.9 |
Procedure
Four (4) hours before mixing, combine water, yeast and cereal in 40-quart mixing bowl. Ferment for 4 hours. In another bowl, combine raisins with water to cover and soak for 5 minutes. Drain for 5 minutes and let stand for at least 1 hour more.
Final Mixing
Mix sponge, flour, yeast, salt and ground raisins on medium speed for 8 minutes. Let rest 20 minutes. With paddle, add and gently incorporate raisins and hazelnuts. Let dough rest 1 hour.
Shaping
Scale into 1 pound 11 ounce pieces and shape into rounds. Proof in proof box until 3/4 proofed. Remove rounds from proof box onto parchment-lined baking sheet. Score as desired and bake at 400ºF for 30 minutes
