MILK BREAD WITH RAISINS

Knead all the ingredients for about 10 minutes (spiral kneading machine).

Make sure that the temperature of the dough at the end of the kneading is 26-27°C.

Let rise for 12 hours at 26-28°C or, as an alternative, for 16-18 hour at 20-22°C.

Knead all the ingredients (except for the raisins) together with the first dough, until the dough is smooth and well-combined.

Add the raisins and keep on kneading for a short time.

Make sure that the temperature of the dough at the end of the kneading is 24-26°C.

Let the dough rest for 60-70 minutes a 28-30°C, then divide it into portions (from 100g up to 500g).

Roll the portions of dough up into loaves, either round or long-shaped.

Place them onto floured boards, with the closure side up, and let them rest for about 15 minutes.

Move onto baking trays and transfer in the proofer room at 28-30°C, with relative humidity of the 70-80%, for about 90 minutes.