Sourdough Cinnamon Raisin Bread Breadtopia Follow this guide to help you make the best sourdough cinnamon raisin bread. 1. build the levain. mix together 50g of sourdough starter, 50g of bread flour, and 50g of warm water in an empty jar. cover and set it in a warm location (between 75 80ºf) for about five hours until bubbly and ripe. 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.
Easy Sourdough Bread Recipe Savory Nothings Place the pan in the hot oven on the middle rack and bake for 50 55mins, or until golden brown on top. i like to place a baking sheet on the rack under the loaf pan, just in case any cinnamon sugar mixture bubbles over. remove the sourdough cinnamon raisin swirl bread from the oven and place the bread pan on a wire rack. Drain the raisins, and place in a bowl. sprinkle soaked raisins with cinnamon and sugar (optional) mixture evenly onto the dough. starting from one side, roll the dough up tightly and pinch in the ends. place the dough into a greased loaf pan, and allow it to double in size. Carefully take your dutch oven out of the oven. place the sourdough into the pot using the baking paper as a handle. put the lid on and place into the hot oven. if you want to you can spritz your dough with extra water before you put the lid on. bake time: 30 minutes with the lid on at 230c 450f plus. 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.
Iced Cinnamon Raisin Bread Amish Inspired Recipe Carefully take your dutch oven out of the oven. place the sourdough into the pot using the baking paper as a handle. put the lid on and place into the hot oven. if you want to you can spritz your dough with extra water before you put the lid on. bake time: 30 minutes with the lid on at 230c 450f plus. 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. Complete first stretch and fold. let rest 30 minutes. 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. 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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