| 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 | ||
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