Baking with Grand Chef Yukichi Matsubara
Ingredients for 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
Ingredients for Main Dough
500 g California Raisins
850 g Medium Flour
150 g Rye Flour
22 g Salt
2 g Malt
1000 g Water
500 g Levain Starter*
250 g Walnuts
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.
1st to 3rd Starter
4
Mixing - L5"
5
Temperature - 24°C
6
Floor Time - 12 hours
Main Dough
7
Mixing - L3" Autolyse
- 20" Levain + Malt + Salt L5"
8
Temperature - 24°C
9
Floor Time - 10" Punch 60" Punch
- 60" Punch 50" Punch —> -5°C -a 10°C
- 12 hours
10
Defrost - 24°C
11
Division - Cut into 8 portions, 380 g each
12
Baking - Top 230°C Bottom 220°C with steam
13
Proofing Time - 50" (30°C 70%)
14
Baking Time - 25"
Ingredients
Ingredients for 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
Ingredients for Main Dough
500 g California Raisins
850 g Medium Flour
150 g Rye Flour
22 g Salt
2 g Malt
1000 g Water
500 g Levain Starter*
250 g Walnuts