By Chef Audrey Tan
50g Bread Flour
10g Wholemeal Flour
50ml Water
10g Fresh fruit (chopped)
NB. Set aside for approximately 18 hours.
Add 50g California Raisin Starter to 50g of flour and 50g of water in a clean bowl.
In a clean bowl, add 50g of California Raisins Starter to 50g of flour and 50g of water. Mix thoroughly.
Remove 50g of starter mixture and mix with 50g of flour and 50ml of water.
Remove 50g of starter mixture and mix with 50g of flour and 50ml of water.
In a mixing bowl, mix all ingredients with water using a dough hook.
Mix at low speed for 5 minutes and then at high speed for another 5 minutes.
Mix until dough is smooth and bouncy in texture. Allow the dough to rest for 1 hour in a covered bowl.
Divide dough into 2 portions. Shape and allow to proof until the dough doubles by three times.
Divide dough into 2 portions. Shape and allow to proof until the dough doubles by three times.
Ingredients
Directions
50g Bread Flour
10g Wholemeal Flour
50ml Water
10g Fresh fruit (chopped)
NB. Set aside for approximately 18 hours.
Add 50g California Raisin Starter to 50g of flour and 50g of water in a clean bowl.
In a clean bowl, add 50g of California Raisins Starter to 50g of flour and 50g of water. Mix thoroughly.
Remove 50g of starter mixture and mix with 50g of flour and 50ml of water.
Remove 50g of starter mixture and mix with 50g of flour and 50ml of water.
In a mixing bowl, mix all ingredients with water using a dough hook.
Mix at low speed for 5 minutes and then at high speed for another 5 minutes.
Mix until dough is smooth and bouncy in texture. Allow the dough to rest for 1 hour in a covered bowl.
Divide dough into 2 portions. Shape and allow to proof until the dough doubles by three times.
Divide dough into 2 portions. Shape and allow to proof until the dough doubles by three times.