using IREKS ARTISANO and California Raisins

Ingredients:

Wheat flour 8.0 kg
IREKS ARTISANO 2.0 kg
Walnuts 1.0 kg*
California Raisins 2.0kg*
Yeast 0.2 kg
Water 7.2 kg
Total weight 20.4 kg

Add the Walnuts and California Raisins towards
the end of the mixing time.

Mixing time: 4 + 8 minutes
Dough temperature: 26° C
Bulk fermentation time: 90 – 120 minutes
Scaling weight: 0.450 kg
Intermediate proof: 20 minutes
Processing: Long-shaped, country-style
Final proof: 40 – 50 minutes
Baking temperature: 230° C, giving slight steam
Baking time: 35 – 40 minutes

walnut-raisin

Preparation Method:

After the bulk fermentation time, divide the dough into pieces, mould slightly round and allow to rest for 20 minutes. Then roll slightly long. Place on floured setters with the seam downwards and allow to prove. Turn before baking and bake intensely, giving slight steam.