Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO GRAIN BASE
0.500
25
Water
0.500
25
Total Weight: 1.000
Group 2
Ingredient
KG
Weight (%)
Flour
2.000
100
BAKELS HENRYS SOURDOUGH NATURAL
1.800
90
BAKELS INSTANT ACTIVE YEAST
0.080
4
Rye Flour
0.300
15
Rosemary
0.004
0.2
Water (variable)
2.200
110
Total Weight: 6.384
Group 3
Ingredient
KG
Weight (%)
Sultanas
1.000
50
Total Weight: 1.000

Method

No time dough. Place Group 1 in a bowl and soak for a minimum of 10 minutes. Add Group 2 and mix dough until cleared. Add Group 3 and mix on slow speed until fruit is combined. Allow a bench time of 5-10 minutes. Scale and mould as desired. Prove and bake at 220¡C for approximately 20-25 minutes.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO GRAIN BASE
0.500
25
Water
0.500
25
Total Weight: 1.000
Group 2
Ingredient
KG
Weight (%)
Flour
2.000
100
BAKELS HENRYS SOURDOUGH NATURAL
1.800
90
BAKELS INSTANT ACTIVE YEAST
0.080
4
Rye Flour
0.300
15
Rosemary
0.004
0.2
Water (variable)
2.200
110
Total Weight: 6.384
Group 3
Ingredient
KG
Weight (%)
Sultanas
1.000
50
Total Weight: 1.000

Method

No time dough. Place Group 1 in a bowl and soak for a minimum of 10 minutes. Add Group 2 and mix dough until cleared. Add Group 3 and mix on slow speed until fruit is combined. Allow a bench time of 5-10 minutes. Scale and mould as desired. Prove and bake at 220¡C for approximately 20-25 minutes.

Additional Information

Using bakers percentages - Percentages on white flour weight