Pur-Tato California Raisin Toast

AuthorCalifornia Raisins
Rating

Wynn Soo, Barcook Bakery

Pur-Tato California Raisin Toast
Yields1 Serving
QTY: 5 Loaves
Old Dough
 500 g Napoleon flour (Japanese bread flour, 11.8% protein)
 3 g SAF Red instant yeast
 1.50 g Liquid malt extract
 345 g Water
Tangzhong
 200 g High-gluten bread flour (11 to 12% protein
 1 g Salt
 20 g Sugar
 300 g Hot water
Main Dough
 220 g California Raisinssoaked in room-temperature water for 8 minutes, then drained
 600 g Masuda Canada 100 bread flour (13.2% protein)
 350 g High-gluten bread flour (11 to 12% protein)
 480 g Ice water
 200 g Tangzhong from above
 120 g Sugar
 100 g Millac whipping cream (38% fat)
 100 g Old Dough from above
 80 g Egg yolks
 40 g Milk powder
 20 g SAF Gold instant yeast
 18 g Salt
 100 g Unsalted butter
 330 g Steamed diced purple sweet potato Beaten egg, for glazing
1

Make Old Dough. Knead all ingredients together on low speed for 10 to 15 minutes to make a smooth ball of dough that cleans the mixing bowl. Chill for 12 to 14 hours, covered.

2

Make Tangzhong. Combine flour, salt and sugar in a bowl. Bring water to a boil and pour it into the dry ingredients, stirring to mix well. Let cool to room temperature, then chill overnight, covered.

3

Make Main Dough. Combine all ingredients except butter and purple sweet potato, and knead on low speed until dough comes together, about 5 minutes.

4

Knead on high speed for 6 to 7 minutes, until dough develops more elasticity.

5

Add butter and purple sweet potato dice. Continue kneading dough until it reaches the windowpane stage.

6

Mix in California Raisins for about 1 minute on low speed to incorporate. Final dough temperature should be about 26°C. Shape dough into a round, cover and let proof for 1 hour.

7

Divide dough into 10 portions, about 240 g each. Shape into rounds, cover and let rest for 20 minutes.

8

Have ready 5 non-stick loaf pans, 214 mm long by 122 mm wide by 130 mm deep.

9

Flatten each dough portion into a long rectangle, let rest for 10 minutes.

10

Sprinkle about 22 g California Raisins over each rectangle, then roll them up into tight logs. Place 2 logs into each loaf pan.

11

Let proof for 1 hour, until loaves have filled pans about 80% full.

12

Preheat oven to 160°C (top element) and 225°C (bottom element).

13

Brush breads with beaten egg. Slash each bread twice diagonally. Bake for about 34 minutes, until golden brown.

14

Remove bread from oven and immediately unmould onto a rack to cool.

CategoryCooking Method,

Ingredients

QTY: 5 Loaves
Old Dough
 500 g Napoleon flour (Japanese bread flour, 11.8% protein)
 3 g SAF Red instant yeast
 1.50 g Liquid malt extract
 345 g Water
Tangzhong
 200 g High-gluten bread flour (11 to 12% protein
 1 g Salt
 20 g Sugar
 300 g Hot water
Main Dough
 220 g California Raisinssoaked in room-temperature water for 8 minutes, then drained
 600 g Masuda Canada 100 bread flour (13.2% protein)
 350 g High-gluten bread flour (11 to 12% protein)
 480 g Ice water
 200 g Tangzhong from above
 120 g Sugar
 100 g Millac whipping cream (38% fat)
 100 g Old Dough from above
 80 g Egg yolks
 40 g Milk powder
 20 g SAF Gold instant yeast
 18 g Salt
 100 g Unsalted butter
 330 g Steamed diced purple sweet potato Beaten egg, for glazing

Directions

1

Make Old Dough. Knead all ingredients together on low speed for 10 to 15 minutes to make a smooth ball of dough that cleans the mixing bowl. Chill for 12 to 14 hours, covered.

2

Make Tangzhong. Combine flour, salt and sugar in a bowl. Bring water to a boil and pour it into the dry ingredients, stirring to mix well. Let cool to room temperature, then chill overnight, covered.