|Bread flour||13.25||375 g||Mix for 3 minutes. Final dough temperature should be 75°F.|
|Starter culture||1.6||45 g|
|Total appr. wt.||1||12||795 g|
|Bread flour||2||8||1.134 kg||Mix 3 minutes on first speed, then 4 minutes on second speed.|
|Whole wheat flour||2||8||1.134 kg|
|Yeast, osmotolerant||0.5||9 g|
|Walnuts||15||425 g||Add and mix on first speed until incorporated. Dough temperature should be 78°F.|
|Raisins, natural||2||8||1.134 kg|
|Total appr. wt.||14||2||6.404 kg|
Ferment starter for 10 to 15 hours at 70°F.
Ferment final dough 45 to 60 minutes, punch and fold in half, and ferment for another 45 to 60 minutes. Divide dough into 2-lb.-6-oz. rounds and rest for 15 to 20 minutes. Shape into round loaves. Proof for 90 to 120 minutes. Bake at 350°F for 25 to 30 minutes.
Yield: six loaves
- Contributed by the California Raisin Marketing Board and Courtney Lipkins