Wednesday, December 5, 2018

Raisin Orange Bread (水合折疊法)


Raisin Orange Bread (水合折疊法)
(method adapted from Carol)   

270g Blue Jacket Baguette Flour 
30g Blue Jacket Whole Wheat Flour
1 Tbsp chia seeds
15g kuromitsu
1/2 tsp salt
20g vegetable oil
1/2 tsp instant yeast
220g fluid (water + orange juice drained from soaking raisins)

2 orange zest
juice from 2 oranges
1/2 cup raisins 
*combine all together & leave in fridge overnight

1. Put all ingredients in a mixing bowl. Mix till combined. Cover with a cloth & proof for 30mins.
2. After 30mins, wet hands slightly & fold the dough corners towards the center of the dough. Proof for another 30mins. Repeat this process for another 2 times (there will be a total of 3 times folding in 2 hrs).
3. Remove the dough onto a slightly floured table top. Roll out the dough into a long rectangle. Roll up the dough like a swiss roll & placed in a greased pull man tin. Proof for 1hr.
4. Bake in a preheated oven @ 180C for 40mins.


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