The Fresh Loaf

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why are my raisins burned

lenb's picture

why are my raisins burned

I am making a rye raisin bar based on Spiced Honey Squares from The Rye Baker.  I use fresh milled organic whole grains from the NYC greenmarket and they are very good BUT the raisins that extend beyond the dough burn.  So I am thinking of rehydrating the raisins before adding them.  Will this keep them from burning or should I reduce the temperature (currently I bake at 455F in a convection oven for about 30 minutes), or both? 

If I do rehydrate the raisins  how do I account for the water that the raisins absorb?

Any thoughts or suggests welcome.

Happy baking.



Mini Oven's picture
Mini Oven

"...the raisins that extend beyond the dough burn."

Exactly.  The solution is to push the exposed ones back into the dough with your finger or handle of a wooden spoon.  Some are easier just to pull off and bury underneath but inside the dough where protected.