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A while back I published a recipe for a 100% hydration white flour sandwich bread which turned out to be quite popular and a few people asked me for a whole wheat version. So here it is. It is basically identical to the original recipe with one exception which is the flour.

This dough is just as easy to handle. In fact, it is more cohesive because the bran absorbs more water and makes the dough a bit tighter. You could easily increase the hydration of this dough to 110% or even more without any issues.

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Pain aux raisins is a custard and raisin filled pastry usually made with laminated leavened dough like the one used for croissants. It is sweet, moist, flaky, and incredibly delicious. Croissant dough is not easy to make by hand. But when we use the rough laminated dough method it becomes totally attainable.

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🥨 Get early access to videos ⤵️

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🔪 Find all the things I use here ⤵️
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🥐 Learn all about bread making here ⤵️
Principles of Baking
The Steps of Baking
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🍞 Share your bakes here ⤵️

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It’s quite fun to make this type of dough with the grating frozen butter, folding, rolling, and chilling steps, so I thought why not make another video with it. This time we’ll not only laminate the dough with loads of butter, but we’ll also layer it with custard.

The method is almost identical to the one we used in both the kouign-amann and pain aux raisins videos, so if you have made any of them you should be able to make this very easily. And even if you have never made anything like it you should be able to after watching the video.

📖 Get the recipe ➡️
———————————————————————————-
🥨 Get early access to videos ⤵️

———————————————————————————-
🌾 Support the channel on ko-fi.com ⤵️

———————————————————————————-
🔪 Find all the things I use here ⤵️
🇺🇸
🇬🇧
———————————————————————————-
🥐 Learn all about bread making here ⤵️
Principles of Baking
The Steps of Baking
———————————————————————————-
🍞 Share your bakes here ⤵️

———————————————————————————-
#Bread #Baking #ChainBaker