O-tentic Tutto Pugliese Raisin Roll - Puratos

Working Method:

Mixing Spiral - 10' 1st speed - 3-5 2nd speed adding raisins 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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