Barley-Currant Pretzel - California Raisins

Ingredients

• 12 hours before final mixing, mix the sponge ingredients until a cohesive dough is formed. Move to a covered container and let rise for 12 hours at 75˚F.
• Also 12 hours in advance, macerate currants in water*, just to cover. Drain well prior to mixing (ideal macerated weight is reflected in the formula).
• Mix flours, salt, yeast, powdered milk, water and raisin juice concentrate in a spiral mixer on low for 3 minutes.
• Add biga and mix for 3 minutes, on 2nd speed.
• Add butter and mix for 1 minute, on 2nd speed.
• Add currants and mix to disperse evenly on low speed.
• Let dough ferment for two hours in a covered container with a fold after the first hour.
• Turn out dough after the second hour and divide into 150 g pieces. Flatten dough pieces into rectangles and premold tight 5″ cylinders.
• Lay gently on a lightly floured board. Freeze or chill until an hour before use, then pull and bring to room temperature.
• Bake at 380° F on low convection for 8-12 minutes, cool on rack.