Recipe: Calabrese Bread (bakery/quantity recipe)

All I could find was a Calabrese bread recipe designed for bakery (and not home) use, which I will set out below. I have no idea how you would convert this for home use! This came from the Dover flour website (http://www.powertm.com/dform1.htm) -- MARVEL and VIENNA flour are their products; DOHMASTER must be too, but it's beyond me what it is. I almost didn't post this recipe because it is so vague, but maybe it will help you as a place to start in duplicating the bread you like so well.

CALABRESE BREAD

BAKERS % - INGREDIENTS - QUANTITIES
50% MARVEL Flour 20 kg/44 lbs
50 % Unbleached VIENNA Flour 40 kg/44 lbs
2 % Salt 800 g/11 lbs 2 ozs
2 % Fresh Yeast 800 g/11 lbs 2 ozs
1 % DOHMASTER 400 g/14 ozs
6.2 % Raisins (washed) 680 g/11 lbs 8 ozs
62.5 % Water (Variable) 25 L/55 lbs
167.5 % 67800 g

Mix until developed. Process immediately. Scale to desired size. Round and interproof 15 minutes.

Reround and place on semolina dusted boards. Proof 30 minutes. Press and flatten dough pieces and turn over.

Final proof 2/3 size. Use very little heat and steam in proofer.

Turn fan to off and form slight crust.

Turn over and score top with a sharp blade in a circular cut.

Bake at 450 degrees F (230C) for first 10 to 15 minutes. Then reduce heat to 400 degrees F (200C) for 40 to 45 minutes.

Note:All formulas may be subject to some minor change due to shop and /or climatic conditions plus the different strengths of ingredients.