I have no idea how this will turn out. I adapted my regular formula, adding a bit of sugar, cinnamon, and raisins.
I decided not to cold-proof this loaf. I shaped and let it proof for about 2 hours before I baked it.
Maybe some day I’ll try a brioche dough.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 10.00 | 30.00 | 100.00 | 30.00 | |
| bread flour | 65.00 | 195.00 | 195.00 | ||
| white whole wheat flour | 15.00 | 45.00 | 45.00 | ||
| rye flour | 10.00 | 30.00 | 30.00 | ||
| water | 78.00 | 234.00 | 100.00 | 30.00 | 204.00 |
| 100% hydration starter | 60.00 | ||||
| sugar | 10.00 | 30.00 | 30.00 | ||
| cinnamon | 0.50 | 1.50 | 1.50 | ||
| fine sea salt | 2.50 | 7.50 | 7.50 | ||
| raisins | 33.33 | 100.00 | 100.00 | ||
| TOTAL | 224.33 | 678.00 | |||