California Raisin Forrest

AuthorCalifornia Raisins
Rating

Baking with Grand Chef Yukichi Matsubara

California Raisin Forest
Yields1 Serving
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"

California Raisin Forrest
CategoryCooking Method

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

Directions

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"

Notes

California Raisin Forrest
IngredientsDirections