Mix all ingredients except Apple, Raisins and Softgrain Amber Grain After the mixing time and before Bulk Fermentation, add the Apple and raisins Soaked a few minutes in water and Softgrain mixing for an additional minute on 1st speed or until evenly incorporated in the dough.
Mixing Time
6' 1st Speed
8' 2nd Speed
Dough ºC / ºF
81 °F
Bulk Fermentation
01:00:00
Scale
500 g
Manipulation After Scale
Place Into Focaccia Pans with olive oil and cover with plastic for intermediate proof.
Intermediate Proof
15'
Make Up
Spread the dough to fit the pan than apply oil to the surface Dimple and place in the proofer.
Final Fermentation
01:00:00
100 °F
80 % Humidity
Decoration Before Baking
Apply Sunset Glaze and sprinkle wit turbinado sugar on top if using.
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