FORMULA
| Total Dough |
|
|
|
| Ingredients |
Bakers % |
US/Oz |
Metric/g |
| Dough |
|
|
|
| Bread flour |
86 |
96 |
2721.6 |
| Rolled oats |
29 |
32 |
907.2 |
| Oat bran |
7 |
8 |
226.8 |
| Pumpernickel flour |
14 |
16 |
453.6 |
| Sugar |
4 |
4 |
113.4 |
| Salt |
1 |
1 |
28.4 |
| Malt |
1 |
1 |
28.4 |
| Instant yeast |
2 |
2 |
56.7 |
| California Raisin White Starter* |
47 |
53 |
1502.6 |
| Water |
100 |
112 |
3175.2 |
| Total |
291 |
325 |
9213.9 |
PROCEDURE
- Mix ingredients all together on low speed for 5 minutes, then on medium for 7 minutes. (Desired dough temperature is 80ºF. Do not over mix.)
- Bulk ferment for 1 hour 40 minutes; fold after 1 hour.
- Remove 5 pounds of dough; set aside to bulk proof.
- Add raisins to remaining 6 pounds of dough; mix for 3 minutes on low speed.
Shaping:
- Scale dough with raisins into 26-ounce pieces.
- Scale plain dough for wrapping into 5-ounce pieces.
- Bench rest all for 30 minutes.
- Shape raisin dough into batards and wrap each with plain dough. Roll in rolled oats and proof in rattan baskets for 60 to 70 minutes at 95ºF.
- Bake at 395ºF with steam for 35 to 40 minutes.
Adapted from http://www.calraisins.org/recipe/california-raisin-oat-bread/?phpMyAdmin=130c4eb824e0t36807346