Golden Jubilee

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Sweet golden raisins give this bread a gooey, gem studded crumb. The sweetness also rubs off on the crust, resulting in an attractive dark top. All of this deliciousness is cause for serious joy. The Baker’s Percentage for this bread is as follows:

Total Flour                          1,000 g                        100%

White Flour                            900 g                          90%

Whole-wheat Flour              100 g                          10%

Golden Raisins                      200 g                          20%

Oat Bran                                 100 g                           10%

Zest of One Orange

Levain                                    200 g                          20%

Water                                     650 g                          65%

Salt                                          22 g                           2.2%

The only prep is to soak the raisins and oat bran in enough hot water to cover them for 30 minutes and drain. After that, throw everything in at the Mix (the salt after the autolyse) and continue on through the Bake. The only thing that might need adjustment is the hydration level. The raisins may soak up a little extra water, so add more if the dough feels stiff.

Another great bread for toast. Especially good with ricotta cheese and honey or baked apple slices and cinnamon. A good lazy morning bread if ever there was one.

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