Mixing Method

1. Mix A at low speed untill combine, then medium speed untill it becomes a dough
2. Add butter at low speed untill combine, then medium speed untill it becomes a dough
3. Add Sugar at low speed untill combine, then medium speed untill final develop dough
4. Add Raisins and Orange Peel, low speed

Liquid Levain (Natural Yeast)

• Day1 – Raisins 400g (no oil corting) + water 400g, put in glass bottle with cover and keep in 30°C room temp.
• Day2 – Shake the bottle and open the cover every morning and evening.
• Day3 – Repeat from Day 2
• Day4 – Repeat from Day 2
• Day5 – Repeat from Day 2
• Day6 – Sift the Liquid and throw away the Raisins. Mix the liquid 340g + Tower Brand Flour 340g and keep in 30°C room temp untill ferment double . keep in chiller.
• Day7 – Mix the liquid levain 650g + Tower Brand Flour 100g + Water 100g at 24°C temp and keep in 30°C room temp untill ferment double . keep in chiller.
• Day8 – Same as Day 7
• Day9 – Same as Day 7
• Day10 – Same as Day 7
• Day11 – Complete