Baking with Grand Chef Yukichi Matsubara
Levain Starter*
500 g California Raisin Liquid
500 g California Raisins
1000 g Filtered Water
30 g Malt
1st Starter
100 g Medium Flour
60 g California Raisin Starter
2nd Starter
100 g Medium Flour
1 g Salt
55 g Filtered Water
160 g 1st Starter
3rd Starter
200 g Bread Flour
2 g Salt
110 g Filtered Water
316 g 2nd Starter
Main Dough
400 g California Raisins
700 g Medium Flour
300 g Semolina Flour
30 g Fine Sugar
21 g Salt
100 g Olive Oil
2 g Instant Yeast
850 g Water
300 g Levain Starter*
200 g Gorgonzola Cheese
200 g Frozen Spinach
0.50 g Rosemary
Levain Starter
1
Mix everything and store in an air tight sterilized jar.
2
Set aside for 7 days at room temperature.
3
Once it starts bubbling, open the lid to air it.
Method for 1st to 3rd Starter
4
Mixing - L5"
5
Temperature - 24°C
6
Floor Time - 12 hours
Main Dough
7
Mixing - L6"
8
Temperature - 24°C
9
Floor Time - 10" Punch 40" Punch —> 10°C 12 hours
10
Defrost - 24°C
11
Shaping- Shape into a long square and spread with olive oil
Fold in half
Cut into 150 g and twist them
12
Proofing Time - 45" (30°C 70%)
13
Baking - Top 220°C Bottom 200°C with steam
14
Baking Time - 15"
Ingredients
Levain Starter*
500 g California Raisin Liquid
500 g California Raisins
1000 g Filtered Water
30 g Malt
1st Starter
100 g Medium Flour
60 g California Raisin Starter
2nd Starter
100 g Medium Flour
1 g Salt
55 g Filtered Water
160 g 1st Starter
3rd Starter
200 g Bread Flour
2 g Salt
110 g Filtered Water
316 g 2nd Starter
Main Dough
400 g California Raisins
700 g Medium Flour
300 g Semolina Flour
30 g Fine Sugar
21 g Salt
100 g Olive Oil
2 g Instant Yeast
850 g Water
300 g Levain Starter*
200 g Gorgonzola Cheese
200 g Frozen Spinach
0.50 g Rosemary