Sourdough Cinnamon Raisin Bread Baking Senseв Mix to form a loose batter. cover the bowl and set the sponge aside for 30 60 minutes. 8 oz sourdough starter, 12 1 2 oz all purpose flour. uncover the bowl with the sponge. add 1 teaspoon of the cinnamon and the salt. stir to combine. use the dough hook if working on a stand mixer. 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.
Sourdough Cinnamon Raisin Bread Baking Senseв 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. 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. 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. 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.
Comments are closed.