Raisin Bread


Units %
Raisin Bread Mix 12500g 0
Water (Variable) 7.25L 0
Fruit 4000g 0
Yeast 500g 0
Dough total 0

Working Method

  1. Place all ingredients into a mixing bowl. NB: Raisins can be incorporated into the dough or in added in a scroll-like pattern.
  2. Mix dough until well developed.
  3. Bulk ambient proofing for 5 minutes.
  4. Scaling weight 350g.
  5. Proof for 60 minutes at 40° C with a 80% humidity.
  6. Bake at ± 210° C with steam for ± 15 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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