Chocolate and Raisin Artisan Bread
15-033
Group Artisan Bread
Ingredient
KG
%
Bread Flour
1.000
100.00
Cold water
0.700
70.00
Salt
0.020
2.00
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.012
1.20
BAKELS ARTISAN 7% CONCENTRATE
0.070
7.00
Honey
0.100
10.00
Raisins (pre-conditioned)
0.100
10.00
FINO DARK CHOCOLATE CHIPS
0.100
10.00
Total Weight: 2.102
How to do it:
1. Combine all dry ingredients in a mixing bowl. Mix on low speed for 30 seconds.
2. Add water and honey. Mix on low speed for 2 minutes.
3. Shift to high speed and mix for 7 minutes.
4. Add raisins and Fino Dark Chocolate Chips. Mix on low speed for 1 minute.
5. Round and ferment the dough for 60 minutes.
6. Scale to 450g. Mold into Vienna shape.
7. Dry proof for 30 minutes.
8. Score.
9. Bale at 200°C with steam for 10 minutes.
10. Lower the temperature to 190°C and open the dampener. Continue baking for 15 minutes.
Yield: 4 x 450g
