Cinnamon Raisin Sourdough
Who doesn't love the smell of cinnamon raisin bread baking in the oven? This recipe is so delicious, it might just be the perfect comfort food. My friends and family have been requesting this one over and over, so I thought it was time to share it with you all! Baking sourdough is a labor of love and does take a little time to get the hang of, but it's so much fun and can be highly addicting!!
Equipment
- dutch oven
- banneton
- razor blade
- parchment paper
- bench scraper
- white rice flour
Ingredients
- 1000 g flour 800 bread flour or all-purpose and 200 whole wheat or use all bread flour
- 600 g warm filtered water or 500 g water and 100 g whole milk for softer bread
- 200 g activated starter
- 20 grams salt
- 270 g sugar
- 10 grams cinnamon (split)
- 30 grams oil preferably avocado or grapeseed
- 20 g salt
- 200 g raisins
Instructions
- Autolyse- To begin we will mix (by hand or in a stand mixer with a dough hook) 1000 grams of flour (800g bread flour or white all-purpose flour and 200g grams of whole wheat flour, or use all bread flour.
- Next, add 600 grams of warm filtered water(or 500g water and 100 g milk) that's about 80 degrees Farenheight, then mix everything well so no dry clumps remain.
- Let the dough rest covered in a warm place, like inside your microwave with the under-mount light on, or in your oven with the light on for 30-60 minutes.
- After that is finished we will add 200 g of activated starter or "levain".
- Mix by hand or in a stand mixer with the dough hook until well combined. Let rest covered in a warm place, for 30 minutes.
- Next add the rest of the ingredients (except the raisins)
- 20 grams salt
- 270 g of sugar
- 2 grams of cinnamon (save the other 8g along with a few tablespoons of sugar to drizzle on the bread when it's time to shape the bread)
- 30 grams of melted butter or oil (preferably avocado)
- Mix well by hand or in a stand mixer.
- Let rest covered in a warm place, for 30 minutes.
- Before the second stretch and fold (optional : add in raisins to help incorporate them better or wait until dough has risen and add them at shaping) Do another set of stretch and folds.
- Note: You may need to wet your hand with water before doing this to keep the dough from clinging to your hands.
- During this time you perform a series of 3-5 stretch and folds on your dough every 30 minutes, meaning you will just lift a portion of the dough up and over on top of itself, then turn your bowl and do it again until you've made it around a couple of times.
- Do this a couple more times until your dough feels like a marshmallow and when you stretch it thin it doesn't break. Look for light to shine through a thin layer of dough when your stretch it, This is called the windowpane test.
- Dough Bulk Rise - This will last anywhere from 4 to 8 hours.
- Add-ins: When your dough has gotten to the marshmallow stage and has risen about 70% in volume or almost doubled, it's time to add the raisins and the rest of the cinnamon.
- Flour the dough and carefully dump your dough on the counter. Try to keep it from tearing.
- Then divide it into two equal pieces using a food scale. Stretch each piece out into a rectangle shape and sprinkle on the rest of the cinnamon along with a few tablespoons of sugar, enough to cover the entire piece then sprinkle on half of the raisins if you haven't added them yet. Roll the dough up like a cinnamon roll and then round it into a ball if making boule or tuck in the edges of the roll if making a batard.
- Finally, place the dough seam side up into a banneton aka wicker basket designed for keeping bread in the fridge before baking. If you don't have one of these, you can also use a kitchen towel-lined bowl.
- Repeat this step for the other dough ball. Then cover the bannetons, with plastic wrap or giant Ziplocs. I like using large bread bags from Amazon.
- Let rise on counter for 15-60 more minutes if needed to allow the dough rise a bit more after shaping and fill the banneton.
- Note: You can tell your bread is ready for the fridge when you press on it and the indent releases only halfway. If it pops out leaving no trace of your finger it needs more proofing time.
- Cold Fridge Proofing - Place your covered bread into the fridge at 37 degrees for 12-24 hours.
- Baking Day - Preheat your dutch oven inside a 475°F oven for at least 30 mins.
- When you are ready to bake remove the first loaf from the fridge, dump it onto parchment paper, and dust it with whole wheat flour. Next, score the dough using a bread lame or razor blade.
- Remove the VERY HOT dutch oven and carefully put the bread inside (Please don't burn yourself !!)
- Replace the lid and bake for 10 min. at 475 then reduce the heat to 350°F and bake for 20 more minutes. We drop the temp so the raisins and bread don't burn because of the added sugar.
- Note: I keep a large cookie sheet on the very bottom rack of my oven at all times while baking bread, this seems to keep the bottom of the loaves from getting too dark.
- This is my FAVORITE PART of the whole process! The Mid-Bake Reveal!! After 30 minutes of baking, remove the lid of your dutch oven and be prepared to celebrate your hard work. What you're looking for here is a nice oven spring to the bread. This means when it hit that scorching hot pan steam was created which made the dough rise and create a beautiful ear on the bread where you scored it. It's almost done now!
- Let the bread bake 10-15 minutes more uncovered to achieve that beautiful crunchy golden crust and the dough has a 205 F internal temp. If the raisins are burning leave the lid on for the additional baking time.
Notes
Note:
Once your bread is done baking, let it cool for at least an..............hour!?
I know, I know, that could be considered a rare form of torture!
But just trust me you need to wait to cut your masterpiece until its' peak time. Cutting too soon may result in gummy bread.
Sourdough tends to keep longer than other bread because of the probiotic cultures in it so your store it on the counter in a bag for up to 4 days, then keep it in the fridge for 2 weeks, or store for up to a year in the freezer.