Golden Raisin Bread – Hamelman

Golden Raisin Bread – Hamelman

This is Hamelman’s Golden Raisin Bread. The baked loaf tasted very nice. I used organic raisins and some seemed to erupt through the surface in the oven. I increase the raisins next time. The crumb was nice and light for this bread. I’ll post the formula below.

Process – Golden Raisin Bread  
PrefermentsLiquid levain  
MixingType of mixerby hand  
First FermentationLength of time12-16 hrs 
  Temperature21C 
Final DoughDDT25C  
MixingType of mixerHand 
 Mix style    
 3 speed    
 Stretch & fold15 mins  
Bulk Fermentation    
 length of time1 to 2 hours 
 number of folds1 if 2 hour fermentation
 timing for folds1 hr  
 dough temp25C  
ShapingOblongDivide 680g 
  Pre-shaperound 
  Resting time20 mins 
  Shape round or oblong
  Proofing devicebanneton 
Proof & BakeFinal Proof time50-60 mins25C
  Oven typeMiele with steam
  Steam 5 mins prior 
    & first 10 minutes
  Total bake40-45 mins 
  Temperature238C15 mins
    221C25-30 mins