PETER LUM | SENIOR PASTRY CHEF, (INSTITUTE OF PASTRY AND BAKING) SHATEC INSTITUTES
Makes 4 loaves
300 ml water
20 g instant yeast
10 g salt
15 g fat
200 g atta flour
300 g bread flour
12 g sugar
15 g sour flour
175 g California Natural Raisins, soaked in water for 5mins
175 g walnut, crushed and lightly roasted
METHOD
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.
2
Divide and round the dough into portions of 300g and leave for final proof for 40-50mins.
3
Bake in a preheated oven at 200-230°C for 20-30 mins.
Ingredients
Makes 4 loaves
300 ml water
20 g instant yeast
10 g salt
15 g fat
200 g atta flour
300 g bread flour
12 g sugar
15 g sour flour
175 g California Natural Raisins, soaked in water for 5mins
175 g walnut, crushed and lightly roasted