INGREDIENTS LBS. OZS. METRIC METHOD
STARTER
Bread flour 13.25 375 g Mix for 3 minutes. Final dough temperature should be 75°F.
Water 13.25 375 g
Starter culture 1.6 45 g
Total appr. wt. 1 12 795 g
FINAL DOUGH
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
Water 3 9 1.616 kg
Salt 1.6 45 g
Yeast, osmotolerant 0.5 9 g
Honey 4 113 g
Starter 1 12 795 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

INSTRUCTIONS

STARTER

Ferment starter for 10 to 15 hours at 70°F.

FINAL DOUGH

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