MILK BREAD WITH RAISINS
NATURALLY LEAVENED MILK BREAD
|strong flour||g 1.000|
|NATUR ACTIV||g 60|
Knead all the ingredients for about 10 minutes (spiral kneading machine).
Make sure that the temperature of the dough at the end of the kneading is 26-27°C.
Let rise for 12 hours at 26-28°C or, as an alternative, for 16-18 hour at 20-22°C.
|PANE & LATTE||g 1.000|
Knead all the ingredients (except for the raisins) together with the first dough, until the dough is smooth and well-combined.
Add the raisins and keep on kneading for a short time.
Make sure that the temperature of the dough at the end of the kneading is 24-26°C.
Let the dough rest for 60-70 minutes a 28-30°C, then divide it into portions (from 100g up to 500g).
Roll the portions of dough up into loaves, either round or long-shaped.
Place them onto floured boards, with the closure side up, and let them rest for about 15 minutes.
Move onto baking trays and transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 90 minutes.
Bake the 100g loaves for about 20 minutes and the 500g loaves for 40 minutes, both at 210-220°C with moderate steam.
Soak the raisins for about 3 hours, then allow to drip for about 1 hour."