This raisin toast bread made of Pâte Fermentée has an overall brownish-red texture that is very lovely and attractive. It also has a very good drawing effect and can easily pull out slices of feather-like soft and airy bread slices. Slowly fermented Pâte Fermentée and fully soaked raisins, with appropriate ingredients and techniques, not only increase the flavour and taste of the bread, but also moisturize and delay the aging of the bread. Although the amount of butter and sugar in this bread is not high, the room-temperature-kept bread still tastes moist and soft on the third day, fresh as ever!
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The pan I using: amzn.to/32PucF9
Baking pan size: Pullman 9x4x4"
🍞Bread ingredients for 1 loaf：
Bread Flour 275g
Pate Fermentee 55g
Instant Yeast 2.5g
Salt 3.5g
Sugar 15g
Condensed Milk 20g
Milk 60g
Water 120g
Unsalted Butter 23g （19C-23Ｃ，65F-75F）
Raisin 60g(Add 15g water to soak overnight）
🍞Pâte Fermentée for 1 Loaves Ingredients:
Bread Flour 37g
Water 26g
Instant Yeast 0.2g (1/16tsp)
Salt 0.8g
Baking pan size: Pullman 9x4x4"
🍞Bread ingredients for 2 Loaves：
Bread Flour 550g
Pate Fermentee 110g
Instant Yeast 5g
Salt 7g
Sugar 30g
Condensed Milk 40g
Milk 120g
Water 240g
Unsalted Butter 46g （19C-23Ｃ，65F-75F）
Raisin 120g(Add 30g water to soak overnight）
🍞Pâte Fermentée for 2 Loaves Ingredients:
Bread Flour 75g
Water 52g
Instant Yeast 0.35g (1/8tsp)
Salt 1.5g
Baking pan size: Sanneng 450g
🍞Bread ingredients for 1 loaf：
Bread Flour 245g
Pate Fermentee 50g
Instant Yeast 2g
Salt 3g
Sugar 12g
Condensed Milk 18g
Milk 54g
Water 105g
Unsalted Butter 21g （19C-23Ｃ，65F-75F）
Raisin 54g(Add 15g water to soak overnight）
🍞Pâte Fermentée for 1 Loaves Ingredients:
Bread Flour 37g
Water 26g
Instant Yeast 0.2g (1/16tsp)
Salt 0.8g
🍞 Preheat the oven to 350F° / 180 C° 30 minutes in advance, and bake for 32-36 minutes on medium low rack.
#葡萄干吐司面包 #法国老面法 #RaisinBread #PâteFermentéeMethod #葡萄干面包 #手撕面包
Music used
If I Could Fly by Jonny Easton
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