California Raisin Focaccia

AuthorCalifornia Raisins
Rating

Baking with Grand Chef Yukichi Matsubara

Yields1 Serving
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