Formulas
Raisin Pecan Currant Bread
Formula provided by renaissance Baking Company.
A sweet, crunchy bread made from a levain starter.
Process:
White levain starter: Mix 110 oz. water to 160 oz. Progressive Baker Hummer Flour for 4 min. in vertical mixer. Leave in cooler 48 hr. Use as starter to remix additional batches.
Final dough: Mix water and starter in spiral mixer, 1 min. on low. Add flour and salt. Mix 7 min. on low, 4 min. on high. Incorporate fruits and nuts 2 min. on low. Rest dough 2 hours at 78°F. Turn onto floured workbench. Scale 1-lb and 2-lb pieces. Mold into loaves, baguettes, boules, etc. Flour proof and bake 460°F for 25-30 min with steam.
| Ingredients | Std Weight (oz) |
Metric Wt. (grams) |
Baker's % |
|---|---|---|---|
| Progressive BakerŪ Hummer Flour | 69.0 |
1956 |
64.5 |
| Progressive BakerŪ Artisan Bread Flour | 38.0 |
1077 |
35.5 |
| Cargill Sea Salt | 2.5 |
71 |
2.5 |
| Raisins | 39.0 |
1092 |
36.0 |
| Currants | 17.0 |
482 |
16.0 |
| Pecan Pieces, medium | 32.0 |
907 |
30.0 |
| Water | 71.0 |
2013 |
66.5 |
| White levain starter | 52.0 |
1474 |
48.6 |
| Total | 320.5 |
9072 |
299.6 |