Cinnamon Raisin Sourdough Bread Recipe Girl Vs Dough Step 1: make your levain. step 2: the next day, mix your levain with more flour and water. also, soak the raisins so they rehydrate and stay plump in the sourdough bread. step 3: add the raisins and cinnamon to the dough along with some salt and water. mix it all up. 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.
Cinnamon Raisin Sourdough Bread Karen S Kitchen Stories 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. 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. Place the flour and water 1 in a large bowl. use wet hands to mix until no dry bits remain; the dough will be shaggy and loose. use a bowl scraper to scrape down the sides of the bowl to keep all the dough in one area at the bottom. cover the bowl and place it near your levain for 1 hour. 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.
Cinnamon Raisin Sourdough Bread Recipe Cravnig4more Place the flour and water 1 in a large bowl. use wet hands to mix until no dry bits remain; the dough will be shaggy and loose. use a bowl scraper to scrape down the sides of the bowl to keep all the dough in one area at the bottom. cover the bowl and place it near your levain for 1 hour. 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. 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. Build the dough: in a large mixing bowl, combine 100g fed and active starter with 350g warm water. whisk until homogenous. in another bowl, whisk together 500g bread flour, 10g salt, and 25g granulated sugar. mix this into the wet ingredients. i usually stir with a whisk until i get to the shaggy stage.
How To Make Raisin Sourdough Bread At Anita Glenn Blog 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. Build the dough: in a large mixing bowl, combine 100g fed and active starter with 350g warm water. whisk until homogenous. in another bowl, whisk together 500g bread flour, 10g salt, and 25g granulated sugar. mix this into the wet ingredients. i usually stir with a whisk until i get to the shaggy stage.
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