O-tentic Tutto Pugliese Raisin Roll

Dough
Water 2250g
Olive Oil 60g
Honey 60g
O-tentic Tutto Pugliese 3000g
Sapore Traviata 60g
Soaked Raisins 750g
Working Method:
  • Mixing Spiral - 10' 1st speed - 3-5 2nd speed adding rains at end of mixing 
  • Dough Temperature - 80°F 
  • Bulk fermentation - 20' ambient temperature 
  • Scale - 75g or 2700g 36 count press 
  • Intermediate proof - 15' ambient temperature 
  • Make Up - rolls any shape 
  • Final Fermentation - 60-75 minutes 100°F, 80% humidity 
  • Decoration before baking - spray with Sunset Glaze (optional) 
  • Oven temperature °C - 425°F reduce to 375°F 
  • Baking Time - 16-18 minutes with steam

About this recipe:

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