BASKER BABU, EXECUTIVE PASTRY CHEF, MERITUS MANDARIN ORCHARD
Cover California Raisins and sugar with 800m1 water, and leave in a jar in a warm place at 25°C for about 7 days.
When small bubbles have formed in the jar, remove juice from the soaked raisins. Mix 500m1 of this juice with 750g bread flour in a bowl. Let it rest for 6hrs.
After the dough has doubled in volume, add 500m1 water and 750g of bread flour to it.
Knead for 5mins at first speed in a mixer. Let it rise at room temperature.
After it has doubled in volume, chill it for 3 days at room temperature 20°C to 22°C.
Mix bread flour, water and Chef's Dough in a mixer, knead for 10mins at first speed.
Leave the dough to prove for 16hrs at 12°C, cover it with cling film so it does not dry out.
Place all the ingredients except the raisins in the mixer and knead for 12mins at first speed. The dough's final temperature must be 24°C.
Mix in California Raisins until well mixed, but only for a few mins, so as not to crush the raisins. Let the dough prove in bulk for 20mins.
Weigh 60g of dough for a roll and 300g for a loaf. Shape the dough into balls and let rest for 20mins.
Shape rolls and loaves by hand, sprinkle some bread flour. Let them rise for 1hr at 25°C. Score the rolls and loaves with scissors before baking.
Bake the rolls and loaves in a deck oven at 210°C; 25mins for the bread rolls and 35mins for the loaves.