Raisin Breads
RECIPES PASTRY

Raisin Breads

INGREDIENTS

  • 50% Type 70% Strong
  • 50% Type 55%
  • 2% salt
  • 15% crystalline sugar
  • 4% oil (vegetable oil)
  • 4% yeast
  • a pinch cinnamon
  • 55% water
  • 30% raisins (soaked in brady for 1 hour)

INSTRUCTIONS

  1. Beat ingredients for 4 minutes on 1st speed and 7 minutes on 2nd speed. Lastly add the raisins.
  2. Allow dough to rest in a bowl in the fermentation oven for 35-40 minutes cutting into 120 gr.
  3. Mold into shape and cover with sesame seeds
  4. Ferment for 40-50 minutes
  5. Bake at 205°C with steam for 20-25 minutes
THE FLOURS OF THE RECIPE

Baking Flour

Raisin Breads

Loulis Mills-Type 70% Strong

INGREDIENTS

  • 50% Type 70% Strong
  • 50% Type 55%
  • 2% salt
  • 15% crystalline sugar
  • 4% oil (vegetable oil)
  • 4% yeast
  • a pinch cinnamon
  • 55% water
  • 30% raisins (soaked in brady for 1 hour)

INSTRUCTIONS

  1. Beat ingredients for 4 minutes on 1st speed and 7 minutes on 2nd speed. Lastly add the raisins.
  2. Allow dough to rest in a bowl in the fermentation oven for 35-40 minutes cutting into 120 gr.
  3. Mold into shape and cover with sesame seeds
  4. Ferment for 40-50 minutes
  5. Bake at 205°C with steam for 20-25 minutes