Sourdough Cinnamon Raisin Swirl Bread The Itsy Bitsy Kitchen Soak the raisins. while the dough is resting, submerge the raisins in warm water and set them aside to soak. knead and add the salt. after the resting period, add the salt to the dough. next, knead it with your hands, a mixer, or a bread machine until it gets soft and smooth, which might take around 8 to 10 minutes. In the morning, coat an 8.5 x 4 inch loaf pan with butter. combine the sugar, cinnamon and flour in a small bowl; set aside. remove the dough onto a lightly floured work surface. gently pat, flatten and stretch the dough to release any large air bubbles. roll the dough into a 6 x 20 inch rectangle with a rolling pin.
This Recipe For Cinnamon Raisin Sourdough Bread Combines Sweet Cinn Sample baking schedule. 7:00 pm: feed your sourdough starter. 7:00 am: mix the dough, cover, and let rest for one hour. soak raisins and walnuts in warm water. 8:00 am: perform one set of stretches and folds. cover and let the dough rest for 30 minutes. 8:30 am: drain the raisins and walnuts and work them into the dough. Use a good scoring knife. score the loaf deeply straight down the middle. set a water bath below the bread pans with a baking sheet under the pans. check bread temperature to make sure loaf is completely done. remove from oven. cool the sourdough cinnamon bread on racks to room temperature to set crumb. Mix together: 35 grams of ripe mature starter. 35 grams of warm water. 35 grams of bread flour. if you prefer to mix the levain the night before, you can mix a 1:10:10 levain that is ready in 10 12 hours or overnight. mix together: 5 grams of ripe mature sourdough starter. 55 grams water. 55 grams bread flour. Transfer the log, seam side down, to a lightly greased 9" x 5" loaf pan. cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour. while the dough is rising, preheat the oven to 350°f. bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes.
Sourdough Cinnamon Raisin Bread Recipe Sourdough Starter Discard Mix together: 35 grams of ripe mature starter. 35 grams of warm water. 35 grams of bread flour. if you prefer to mix the levain the night before, you can mix a 1:10:10 levain that is ready in 10 12 hours or overnight. mix together: 5 grams of ripe mature sourdough starter. 55 grams water. 55 grams bread flour. Transfer the log, seam side down, to a lightly greased 9" x 5" loaf pan. cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour. while the dough is rising, preheat the oven to 350°f. bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. 2 pm – mix the dough. 2:20 pm – bulk ferment at a warm room temperature for approximately 4 hours, stretch and fold every 30 minutes. 6:30 pm – cold proof until the morning. day 2 – 8:00 am – the next day, shape, and let the bread rise until doubled in a warm spot, around 4 6 hours. 1 pm – bake. 10 am 11:30 am – add raisins, complete stretch and folds. 11:30 am 1:30 pm the dough will rise about 30 50%. 1:30 pm – add cinnamon sugar mixture and shape into a loaf. place into rice floured bannetons and cold proof. 8 am preheat oven with the dutch oven. 9 am – score one deep cut at 45 degree angle.
Cinnamon Raisin Sourdough Bread Karen S Kitchen Stories 2 pm – mix the dough. 2:20 pm – bulk ferment at a warm room temperature for approximately 4 hours, stretch and fold every 30 minutes. 6:30 pm – cold proof until the morning. day 2 – 8:00 am – the next day, shape, and let the bread rise until doubled in a warm spot, around 4 6 hours. 1 pm – bake. 10 am 11:30 am – add raisins, complete stretch and folds. 11:30 am 1:30 pm the dough will rise about 30 50%. 1:30 pm – add cinnamon sugar mixture and shape into a loaf. place into rice floured bannetons and cold proof. 8 am preheat oven with the dutch oven. 9 am – score one deep cut at 45 degree angle.
Sourdough Cinnamon Raisin Bread With Vanilla Soaked Raisins The
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