Golden Raisin Bread – Hamelman
Submitted by gavinc on December 19, 2020 – 10:53pm.
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 | |||||
| Preferments | Liquid levain | ||||
| Mixing | Type of mixer | by hand | |||
| First Fermentation | Length of time | 12-16 hrs | |||
| Temperature | 21C | ||||
| Final Dough | DDT | 25C | |||
| Mixing | Type of mixer | Hand | |||
| Mix style | |||||
| 3 speed | |||||
| Stretch & fold | 15 mins | ||||
| Bulk Fermentation | |||||
| length of time | 1 to 2 hours | ||||
| number of folds | 1 if 2 hour fermentation | ||||
| timing for folds | 1 hr | ||||
| dough temp | 25C | ||||
| Shaping | Oblong | Divide | 680g | ||
| Pre-shape | round | ||||
| Resting time | 20 mins | ||||
| Shape | round or oblong | ||||
| Proofing device | banneton | ||||
| Proof & Bake | Final Proof time | 50-60 mins | 25C | ||
| Oven type | Miele with steam | ||||
| Steam | 5 mins prior | ||||
| & first 10 minutes | |||||
| Total bake | 40-45 mins | ||||
| Temperature | 238C | 15 mins | |||
| 221C | 25-30 mins | ||||