Pastoral Bread with Raisins
Pastoral Bread with Raisins — a Komplet recipe. Uses Komplet Pastoral Bread Mix 25 kg.
- raisin soaking time
- 1-2 h
- mixing time (1st speed)
- 3 min
- mixing time (2nd speed)
- 8 min
- dough temperature
- 25 °C
- resting time (dough)
- 60 min
- dough piece weight
- 650 g
- resting time (dough pieces)
- 10 min
- retarded proofing time
- 12-18 h
- retarded proofing temperature
- 5 °C
- baking temperature
- 240 falling to 200 °C
- baking time
- 45-50 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Komplet Pastoral Bread Mix 25 kgKomplet Pastoral Bread 20 | 3000 g |
| Wheat flour type 550 | 10000 g |
| Rye flour, type 997 | 2000 g |
| Yeast | 150 g |
| Hazelnuts | 2250 g |
| Raisins | 2250 g |
| Ground cinnamon | 45 g |
| Water | 11200 g |
Method
Soak the raisins in lukewarm water and leave them to swell for about 1-2 hours.
Make the dough from all ingredients except the raisins. Mixing time (spiral mixer): 3 minutes on 1st speed, 8 minutes on 2nd speed.
Mix the hazelnuts with the cinnamon. At the end, add them to the dough together with the drained raisins and mix gently.
After mixing, place the dough in a lightly oiled trough, cover it and leave it to rest. Dough temperature: about 25 °C. Dough resting time: about 60 minutes.
After resting, scale the dough into pieces of 650 g, round them and leave them to rest again for 10 minutes.
Then shape long loaves and place them seam side up on floured boards.
Cover the dough pieces and leave them to prove for 12-18 hours at about 5 °C to retard fermentation.
Then place them on loading frames, slash, slide into the oven and bake with steam. Baking temperature: 240 °C falling to 200 °C. Baking time: 45-50 minutes.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.