Baking with Grand Chef Yukichi Matsubara
Main Dough
500 g California Raisins
1000 g Bread Flour
120 g Fine Sugar
20 g Salt
150 g Whole Egg
150 g Unsalted Butter
30 g Fresh Yeast
350 g Fresh Milk
300 g Water
300 g Cooked Pumpkin
Main Dough
1
Mixing - L3" M10"↓Butter L3" M3" ↓California Raisin + Cooked Pumpkin
2
Temperature - 28℃
3
Floor Time - 60" (30℃ 80%)
4
Division - 480g
5
Shaping - One Loaf
6
Proofing time - 60"
7
Before Baking - Covered
8
Baking - top 200℃ bottom 210℃
9
Baking Time - 30"
Ingredients
Main Dough
500 g California Raisins
1000 g Bread Flour
120 g Fine Sugar
20 g Salt
150 g Whole Egg
150 g Unsalted Butter
30 g Fresh Yeast
350 g Fresh Milk
300 g Water
300 g Cooked Pumpkin
Directions
Main Dough
1
Mixing - L3" M10"↓Butter L3" M3" ↓California Raisin + Cooked Pumpkin
2
Temperature - 28℃
3
Floor Time - 60" (30℃ 80%)
4
Division - 480g
5
Shaping - One Loaf
6
Proofing time - 60"
7
Before Baking - Covered
8
Baking - top 200℃ bottom 210℃
9
Baking Time - 30"