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WALNUTS AND RAISINS BAGUETTE
INGREDIENTS:
500 GRAMS BREAD FLOUR
200 GRAMS CAKE FLOUR
1 TEASPOON OLIVE OIL
50 GRAMS BIGA
15 GRAMS SALT
15 GRAMS DRY YEAST
90 GRAMS CRUSHED WALNUTS
90 GRAMS REHIDRATED RAISINS
370 GRAMS WATER
HOW TO DO:
• Mix the flours with salt and yeast, add water and start to kneed the dough, when almost ready add biga, kneed until incorporated and then add the walnuts and raisins.
• Let the dough rise until double at 30-35 degrees , shape the baguettes of 280 grams each.
• Place baguettes to raise again until doubled in volume and make three trasversal incision cuts on each one and let them rest for three minutes.
• Bake at 230 degrees until golden-brown and then, open the oven door for one minute to drop the temperature, turn it off and close the door and finish to bake until ready.
• Take away from the oven and let the baguettes rest on wire racks

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