I don’t really like to eat raisins, but I love them encased in bread dough! Call me weird, but I find the texture changed dramatically in the process!
Raisins, conditioned overnight, added towards the end of mix. It’s fun watching the raisins finding it’s way into the dough
Love the touch -you’ve got to be gentle yet sure. Too harsh and you may lose all the bubbles that have accumulated, too soft and you get a dough that lacks strength.