Pane Toscano – Raisin and Walnut Sourdough

Raisin Walnut Sourdough Bread made with BreadPartners Pane Toscano

Pane Toscano – Item #20023 – Pack Size 45 lb. Bag

Introducing Pane Toscano, our distinguished artisan bread base, specially formulated with dried rye sourdough to enhance flavor and texture in every loaf. This versatile base is perfect for bakeries looking to expand their product range with premium, clean label offerings. Pane Toscano is Non-GMO and designed to meet the high standards required by retail, wholesale, and industrial bakeries.

Utilize Pane Toscano to craft an exquisite Raisin Walnut Sourdough that blends the natural sweetness of raisins with the earthy robustness of walnuts. This formulation not only enriches the flavor profile but also enhances the artisanal allure of your offerings. Ideal for bakeries aiming to elevate their product line and engage sophisticated clientele.

White Flour80%
Dark Rye Flour10%
Coarse Whole Wheat Flour10%
Water± 65%
Fresh Yeast2%
Golden and Dark Raisins20%
Chopped Walnuts10%
Sugar (Optional)2%
Total± 205.25%


  1. Add all ingredients except inclusions and mix on low speed for 2 minutes
  2. Once incorporated, mix on high speed for 10 – 12 minutes. Desired Dough Temperature (DDT) should be between 78° – 80°F
  3. Gently fold in or jog inclusions into the dough until homogeneous
  4. Scale dough to desired size and pre-shape. Recommended scale weight: 20 oz. for batards, 24 oz. for boules, 2.25 oz for dinner rolls
  5. Rest for 10 – 15 minutes
  6. Final shape as desired
  7. Retard dough overnight for maximum flavor and crust development
  8. Proof dough at 95°F and 90% RH for 1 hour or until fully proofed
  9. Score and bake at 425°F with heavy steam until internal temperature reaches 205°F

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