Sourdough Cinnamon Raisin Bread
This bread is one of my favourites. Soaking the raisins in water is the trick, because the raisin water does something magical to the dough. Dont skip that step!
Cinnamon Raisin Sourdough
This dough is not enriched with anything except raisins, but you'd never know! soft and supple, it makes a delicious bread
Servings: 3 loaves
- 200 grams raisins
- 1000 grams HOT but not boiling water
- 125 grams active sourdough starter
- 500 grams white/all purpose/bread flour
- 750 grams whole wheat flour can sub for all white?/AP
- 25 grams salt
- 15 grams cinnamon
- Soak the raisins in the hot water for an hour (Its okay if you forget about them for a few hours…)
- Add in starter, flour, salt and cinnamon, mix to combine flour, but dont start kneading.
- Let sit 30 minutes. At this point, if you feel your dough is a bit wet (As all raisins are a little different…) add in a bit of flour to make it less sticky. It will be tacky, but not sticky.
- Knead dough for approx 20 kneads, until its a nice smooth dough. Cover it with a damp towel in a bowl.
- Let dough sit until doubled OR overnight if your house is in the area of 20C/70F. You'll know your dough is ready to proceed if you dip your finger in flour, and poke the dough, and it doesnt bounce back at you. Alternatively you could let it sit on the counter a few hours, then move to the fridge for 12-24 hours.
- When you're ready to shape, divide into 3 even balls of dough. Lightly flour counter if needed.
- Take your first ball of dough, flatten to roughly the size of your two hands spread out, fold like a letter, put seam side down and let sit 10 minutes. Repeat with remaining. This is called a "Parshape" and I dont suggest skipping it.
- Prep your pans or flour your bannetons. Yu can use 4×8 loaf pans lined with parchment, round bannetons or oval bannetons.
- When its time to shape your dough, flip the dough seam side up, press into the size of your two hands again, take top two corners and fold to make it a triange. Starting at the point of the triangle, roll it into a log, tucking in the ends to make it a nice neat seam on the bottom of the log.
- Tuck your dough into the pans/bannetons. Cover with a light damp towel OR put them inside abig bag like a turkey roaster bag.
- Let them sit a good 2+ hours. The second rise ALWAYS take longer than you think. Using the same dip your finger in flour trick, poke the loaves and see if they bounce back. Letting it rise well is the trick to not having dense loaves.
- When the loaves are just about ready, preheat oven to 500F. Yes, 500F.
- Transfer your loaves in bannetons to a cookie sheet if applicable. Slice the top of your loaves however you please, one long slit or a few short sideways ones.
- Tuck loaves into oven and immediately turn the oven down to 425F. NOT convection.
- Set timer for 20 minutes, flip pans around and bake another 10 minutes. At this point, check the internal temp with an instant read thermometer. This is the only reliable way to know if your bread is done. Your bread should be in the area of 180-190F. Its okay if its getting close to 200F.
- If they're not quite at 180F, bake another 5 minutes.
- When bread is done, take loaves off pan/out of loaf pans, wrap in a cotton or linen tea towel OR small wool blanket. Keep them in it for an hour OR until they've cooled to room temp. This is a trick to help your sourdough crusts not be so hard and crunchy.
- Try and be patient and let your dough cool, its actually still finishing cooking/the interior "crumb" is still setting up. If you plan to eat the whole loaf in one sitting, its okay to dig in right away, otherwise, be patient, because your bread will be a little gummy tomorrow if you dont wait.