Combine all dry ingredients, fresh yeast, orange pulp and water in a spiral mixer for 4 minutes on your mixer’s first speed and 6 minutes on your mixer’s second speed until it’s 95% developed. Next, add the raisins and sunflower seeds and incorporate into the dough. Maintain the dough temperature at 78°F (25.5°C).
Once dough is fully developed, bench twice for 30 minutes with a fold between benches. Next, divide the dough and shape as desired. For loaves, divide into 12.3 oz (350 g) portions and then shape into round or oval loaves. For buns, divide into 1.76 oz (50 g).
At this point, dough may be retarded for up to 12 hours. Then, proof for 60 minutes covered at room temperature. Before baking, lightly dust loaves or buns with flour and score as desired.
To bake, set a rack or deck oven to 420ºF (215ºC) and reduce heat to 380ºF (193ºC) after loading. Steam loaves for 5 seconds (opening the dumper after 5 minutes). Bake for 25 minutes until a deep golden crust develops (will vary by oven). Remove from oven and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.