california-raisin-walnut-atta-bread

California Raisin Walnut Atta Bread

PETER LUM, SENIOR PASTRY CHEF, (INSTITUTE OF PASTRY AND BAKING) SHATEC INSTITUTES

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Instructions

  • 1.

    Mix all ingredients together in a spiral mixing machine for 2mins on slow speed and 5mins on fast speed. The dough temperature should be between 26-28°C. Set the dough aside for bulk fermentation for 30mins.

    Divide and round the dough into portions of 300g and leave for final proof for 40-50mins.

    Bake in a preheated oven at 200-230°C for 20-30 mins.