First Dough
250 gr (8.8 ounces) bread flour
130 gr (4.6 ounces) water
3 gr (0.1 ounce) brewer’s yeast
500 gr (17.6 ounces) raisin
Second dough
250 gr (8.8 ounces) bread flour (+ a little more for dusting)
150 gr (5.3 ounces) water
10 gr 0,35 ounces = 2 teaspoons) salt
20 gr (0.7 ounces) brewer’s yeast
40 gr (1.4 ounce) unsalted butter
+ First dough
First dough - Method
1 - Melt the brewer’s yeast in a little warm water.
2 - Mix the flour with the melted yeast and the water, pouring a little at a time to reach the correct consistency .
3 - Knead the dough until obtaining a smooth and elastic dough. Put the dough in a bowl, seal with klingfilm and place to rise in the refrigerator for about 18 hours.
4 - Put the raisin in a bowl and cover with water, so that it would soak and soften. Second dough
Second dough - Method
1 - The day after take the butter out the refrigerator and melt the yeast in half glass of warm water.
2 - Take the first raised dough out the refrigerator too.
3 - Mix the flour with the melted yeast, the butter and pouring water a little at a time.
4 - Add the salt and the first dough.
5 - Turn the dough onto a slightly floured surface and knead it with your hands until smooth and elastic.
6 - Shape the dough into a ball and place it in a bowl to rest about 20 minutes.
7 - In the meantime strain the raisin and pat it dry with a towel.
8 - Take the raised dough and turn it out onto the working surface,
9 - divide it into 4 pieces
10 - that you’ll flatten with the rolling pin until 1 cm/0.4 inches high.
11 - Distribute the raisin onto each dough portion.
12 - Place each portion on top of the others and press with your hands.
13 - Repeat this passage different times: divide the dough into 4 pieces, place one onto the others and press with your hands.
14 - Set aside the whole dough to rise about one hour.
15 - After that time, cut the dough into pieces and form baguette-shaped loaf bread.
16 - Set aside again to rise about 1 hour.
17 - Pre-heat the oven to 200 degree C / 392 degree F and bake the bread 40 minutes, until they are brown and crisp.
