How To Make Cinnamon Raisin Bread Using Sourdough Discard In a large bowl, whisk together sourdough discard, water, egg and brown sugar. once it's well combined, add the yeast to the liquid and stir through. now add the bread flour and salt to the bowl and bring this together into a shaggy dough. allow this to sit for around 30 minutes. Remove the bread pan from the bread machine and check to make sure that the mixing paddle has been attached in the bread pan. place all ingredients except for the raisins, into the bread pan, in the order listed above. secure the bread pan back into the bread machine. select the 1 lb. loaf size and and medium crust.
Sourdough Starter Discard Cinnamon Raisin Bread Cookidooв вђ The Gently deflate the dough and transfer for a lightly greased worked surface. roll and pat out the dough into a 6×20 inch rectangle. prepare the filling mixture. in a small bowl mix together raisins, granulated sugar, cinnamon, and all purpose flour. in another small bowl whisk together your large egg and water. 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. 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. In a small bowl, whisk together the egg and water and brush the top of the dough with the egg wash. bake in your preheated oven for 20 minutes. then cover the top of the bread with some aluminum foil and bake for another 20 25 minutes or until the bread reaches 190°f on an instant read thermometer.
How To Make Cinnamon Raisin Bread Using Sourdough Discard 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. In a small bowl, whisk together the egg and water and brush the top of the dough with the egg wash. bake in your preheated oven for 20 minutes. then cover the top of the bread with some aluminum foil and bake for another 20 25 minutes or until the bread reaches 190°f on an instant read thermometer. 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. 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.
Irresistible Homemade Sourdough Cinnamon Raisin Bread Recipe 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. 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.
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