Bakers Formula

This month’s formula comes from John McColl at Puratos Canada. For more information, visit: www.puratos.com .

Method

1. Mix four minutes slow and eight minutes high or until developed. Blend raisins and anise seeds on slow.
2. Dough temperature should be 24 C.
3. Bulk fermentation: 30 minutes.
4. Scale: 540-gram dough pieces.
5. Mould round and give an intermediate proof of 20 minutes. Flatten dough pieces and make indentations with a thin wooden stick. Proof.
6. Bake at 230 C, but not less than 200 C, for 35 minutes with steam, if available.