Food & Drink Magazine

Raisin Orange Bread (水合折疊法)

By Cathysjoy

Raisin Orange Bread (水合折疊法)因为我着出门要去吃餐和送这面包到我妈家,所以面包还没来得及冷卻就被我切开拿来照相。很匆忙的照了两张就收工了。偷偷捏了一点面包尝。很松软,味道也很佳
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.
Raisin Orange Bread (水合折疊法) 这个面团很软,会有一点粘手。整形的时后须要灑些手粉避免沾粘。因为加了橙汁和橙皮屑,提升了面包的香味,肥硕的葡萄干更增添了咬劲。

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