Sourdough Cinnamon Raisin Bread Food

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• Baking Schedule: this is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Alternatively, if you're making this in the summer and it's warmer than 68 F, the dough will take less time to rise, about 4-6 hrs @ 80+ F. Instead of the overnight option (which might lead to over proofed dough), let it rise during the day to bake later in the afternoon or evening.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• Combine all ingredients except the salt in a large mixing bowl until a slightly dry, shaggy dough is formed. The dough will become smoother as it kneads and the butter is incorporated, so don't add any additional liquid yet. Cover with a clean tea towel and allow to rest at room temperature about 30 minutes.
• Meanwhile, subermerge the raisins in warm water and set aside to soak.
• Add the salt and knead the dough by hand, stand mixer, or bread machine, until a smooth and soft dough forms. (See notes for bread machine instructions.) If the dough seems very dry and looks crumbly or is not forming a ball, add a tablespoon or so more of milk. If it seems too wet and it sticking to the sides of the bowl or bread machine bucket, add more flour a tablespoon at a time.
• Knead for about ten minutes untl the dough reaches the windowpane stage, meaning that when a golf-ball sized piece of dough is stretched out, translucent areas appear. Add the raisins and knead for another minute.
• Place the dough into a clean, lightly-oiled bowl, cover with a damp tea towel, and place in a warm place to rise until nearly doubled. in size, about 3-4 hours. (The time for this can vary depending on the strength of your starter and the warmth of your home.)
• Stretch the dough into a long rectangle, with the short side of the rectangle as long as the short side of the loaf pan. The longer your rectangle, the more swirls you will have. Mix up the cinnamon sugar and sprinkle onto the dough, leaving a 1 inch border in all directions. Fold in the top corners, or "shoulders", of the rectangle, then keep rolling tightly to form a log. Pinch all seams shut and place the loaf seam side down into a greased loaf pan.
• Cover with heavily greased plastic wrap and allow to rise again in a warm place for about 3 hours, until the loaf is one inch above the top of the loaf pan. Towards the end of the rising time, preheat the oven to 350 degrees with the rack in the center. Brush the top of the loaf with the beaten egg.
• Remove the plastic wrap and bake for 40-50 minutes until the loaf is deep golden brown and the internal temperature is 200 degrees. Remove from the pan and allow to cool completely before slicing. Will stay fresh at room temperature a few days, or frozen for up to 2 months.

CINNAMON RAISIN SOURDOUGH BREAD

Steps:

• Take out about 1-2 tablespoons of your starter from the fridge and mix it with 50 grams of room temperature water and 50 grams of flour (sifted bread flour, whole grain, spelt, or a combo - whatever you prefer as long as the flour to water ratio is 1:1).
• Cover the bowl with a plate and leave it on the counter to ferment overnight for approximately 8-12 hours.
• Once your levain is ready, combine 100 grams of the levain with 375 grams of water. Add the flour to the water mixture and, using your hands, mix to combine.
• Once the dough is mixed, cover with a tea towel and let sit at room temperature for 40 minutes to rest. Meanwhile, soak the raisins in room temperature water (make sure the raisins are covered with at least an inch of water).
• After the elapsed 40 minute resting time, add the salt. Mix well until combined. Drain the raisins and mix them into the dough along with the cinnamon.
• To do this get your hands damp and reach under the dough on the opposite side of the bowl from you.
• Pull the dough up and over towards you.
• Repeat this so the side closest to you folds over to the side away from you and the side on your left folds towards you right, and your right folds towards your left. Think of it as wrapping a package.
• Then, scoop your hands under the ball of dough and flip it over completely. This completes one "fold".
• Complete 6 more folds (one fold every 30 minutes) for 3 hours total.
• Begin by taking the dough out of the bowl and letting it rest on the counter for 20 minutes.
• Meanwhile, prepare your banneton by dusting it with flour, or layer a clean tea towel in a medium mixing bowl and dust liberally with flour (50-50 wheat flour and rice flour is a great dusting combo).
• Shape your dough making sure you get as much surface tension as possible without tearing the outside of the loaf.
• Once shaped, turn the loaf into the lined and floured bowl or banneton (top-down, seam side up).
• Gently flour the top (previously the bottom) of the dough before covering with the edges of the tea towel. Set in the fridge overnight.
• The next day place your dutch oven in the oven and preheat to 500°F (260°C) or as hot as your oven can go, but no higher than 500°F (260°C).
• After the oven has come to temperature, let the dutch oven continue to preheat for another 30 minutes.
• Once the dutch oven has been preheated, take your bread out of the fridge.
• Gently invert the dough onto a piece of parchment paper that will be large enough to lift your bread into and out of the dutch oven.
• Gently score the bread with a sharp knife or bread lame.
• Using oven mitts, carefully remove the dutch oven from the oven, take off the lid and then carefully lift the dough into the pot using the parchment paper.
• Using oven mitts, carefully place the lid back on the dutch oven and put the entire dutch oven back into the heated oven.
• Reduce the heat to 230°C (450°F) and bake for 20 minutes. Carefully remove the lid (be careful of steam) and bake for another 20-25 minutes with the lid off.
• Remove the pot from the oven and carefully lift out the loaf using the edges of the parchment paper and let cool completely on a wire rack.
• If heat makes it too difficult to extract the dough and parchment layer safely, just let the loaf cool in the Dutch oven - don't risk burning yourself.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
• Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight.
• Mix sugar and cinnamon together in a small bowl.
• Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake loaf in the preheated oven until golden brown, about 45 minutes.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• In the morning, take 35g starter and feed it 70g flour and 70g water. Tip it into a clean jar and place it in a warm spot. This starter should double within 6 hours.
• Mix all the dough ingredients except for the butter together in a bowl.
• Add in the butter and use your hand to squish it in well until it is all incorporated. It will make a very sticky dough.
• Tip the dough in a clean dish or bowl and for the next three hours perform 6 sets of folds, one set every half an hour.
• Once the folds are completed, leave the dough to proof at room temperature for one more hour before covering the dish and placing the dough in the refrigerator overnight.
• Remove the dough from the fridge and pull it from the bowl, onto a clean bench. Split it into two equal portions.
• Line two 8x4inch/21x11cm loaf tins.
• On a lightly floured bench, stretch out one piece of dough into a rectangle. Fold the top 1/3 down to the middle, then fold the bottom 1/3 up, like a pamphlet. Turn the dough 90 degrees and gently flatten it out a bit, then repeat the folding process. (See the pictures in the post for details.) This makes a little log. Roll it out to extend it a bit then place it in a lined loaf tin. Repeat with the remaining dough piece.
• Leave the dough to proof until it has doubled. This can take between 4-6 hours depending on the warmth of your room. If your kitchen is cold, create a warm spot such as a lightly preheated and then turned off oven.
• After the dough has risen, heat the oven to 200 °C fan-bake (220°C regular oven).
• Brush the tops of the loaves with milk.
• Bake the loaves for around 35 minutes until deep golden brown. When the loaves are removed from the tins they should feel light and sound hollow when the bottom is tapped.
• Leave the leaves to cool for an hour before slicing.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• Dissolve the yeast in the water.
• Then add the sugar, oil, sourdough starter, salt, cinnamon, oats, and whole wheat flour.
• Combine and add 1 cup all purpose flour. Keep adding small amounts of flour until the dough starts to pull away from the bowl. Add in the raisins.
• Knead for 8 minutes.
• Remove dough from bowl. Grease the bowl. Return the dough to the bowl and flip the dough around so that all sides are greased.
• Cover and allow to rise in a warm place until doubled (about 3 hours).
• Form into a loaf and place in a loaf pan or onto a baking sheet. Cover and allow to rise in a warm place about 2 hours.
• Preheat oven to 400 degrees Fahrenheit.
• Bake about 25 minutes or until crust is slightly brown and a toothpick inserted in the centre comes out clean.

SOURDOUGH CINNAMON BREAD WITH RAISINS

Steps:

• Begin with a very active recently fed starter. It should pass the float test.
• Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
• Pour in the water to weight of 650 g. Press tare.
• Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
• Add the oil. Press tare
• Add the honey. Press tare.
• Whisk together the starter, oil, honey and water until they are mixed.
• Add the 1000 grams of flour.
• Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
• autolyse 1 hour.
• Sprinkle salt across dough.
• spritz with water bottle and work in the salt with wet hands.
• Rest 30 mins
• PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.
• Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
• BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
• Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.
• Fourth stretch and fold all the raisin will be blended evenly throughout the dough.
• Refrigerate overnight.
• Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
• ( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
• Bench rest an hour until dough is elastic.
• De-gass dough with rolling pin and shape for pans as shown in post.
• Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.
• Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.
• Fold the FRONT corners of the rectangle to the center seam.
• Roll the dough up tucking it as you roll to keep the roll tight.
• Flatten the seam and pinch the ends.
• Place the formed dough loaf into your oiled bread pans.
• let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
• Do an egg wash(optional) on top of the dough before baking.
• Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.
• Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.
• Loaf pans go on top of a sheet pan onto the stone(If you have one).
• Spritz loaves very liberally with water bottle just before going into oven.
• Pour water about 1/2 inch deep in the broiler pan. This creates steam.
• Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
• After 15 mins turn oven down to 375°.
• Bake an additional 30-35 mins.
• Turn loaves for even browning.
• Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
• Remove from oven and cool on racks to room temperature before cutting the bread.

SOURDOUGH CINNAMON SWIRL BREAD

Steps:

• Put ingredients into bread machine in the order in which they are listed.
• Run through the dough cycle but remove dough before it rests to rise.
• Roll out dough on lightly floured surface into a rectangle.
• Spread with softened or melted butter and sprinkle with sugar and a very generous amount of cinnamon.
• Roll up tightly, as for cinnamon rolls.
• Moisten edge with water and seal.
• Place in greased pan (s), cover and let rise until double.
• Be patient, as rising time is totally dependent on your starter and how active it is.
• Uncover and bake at 350 degrees F for 25 to 30 minutes, or until golden brown.
• Brush tops with butter.
• Remove from pan and cool on rack.
• Note: You can make this into one large loaf, or several mini loaves.

SOURDOUGH CINNAMON RAISIN SWIRL BREAD

Steps:

• Combine the raisins and hot water in a small bowl. Let stand for 20 minutes, until raisins have gotten plump. Drain, pat dry, and set aside.
• Pour 1/4 cup of the lukewarm water in a small bowl. Sprinkle yeast and a pinch of the sugar over the top of the water and mix. Let stand at room temperature until foamy, about 10 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment* combine the starter, remaining water, sugar, butter, salt, cinnamon, and 1 1/2 cups of the flour. Beat on low until smooth, 1 to 2 minutes. Add the yeast mixture and beat 1 minute more. Add remaining flour 1/2 cup at a time until it forms a soft dough that just clears the sides of the bowl.
• Remove the paddle attachment and replace with the dough hook. With mixer on low, add raisins. Knead bread on low speed to distribute raisins evenly throughout the dough. Turn out the dough onto a lightly floured surface and knead a few times by hand.
• Spray a large mixing bowl with cooking spray and place dough inside, turning dough a few times to coat with the spray. Loosely cover the bowl with plastic wrap or a dish towel and allow to rise at room temperature until doubled in size, 60 to 90 minutes.
• After dough has gone through its first rise, combine the cinnamon and sugar in a small bowl. Beat the egg and 2 teaspoons of water together in another bowl. Gently deflate the dough and turn it out onto a lightly floured work surface. Roll it into a rectangle about 8 inches wide by 16 inches long.
• Brush dough with the egg wash, then sprinkle the cinnamon sugar evenly over the top. Roll the dough up as tightly as you can make it, pinching the seal shut.
• Lightly spray a 9- x 5-inch loaf pan with cooking spray. Place loaf into the pan seam-side down. Cover loosely with plastic wrap and allow to rise until doubled in bulk and the dough has risen over the edge of the pan, about 1 hour.
• Preheat the oven to 350 degrees. Bake in the center of the oven for 35 to 40 minutes, until the top is golden brown and the loaf sounds hollow when tapped gently on top. Transfer to a wire rack to cool before serving.

CINNAMON RAISIN SOURDOUGH BREAD

Steps:

• At 9:15 p.m. PREPARE LEVAIN: Place a clean starter jar on a kitchen scale. Tare the weight so it reads "0", then to the jar add 50g mature starter, 200g whole wheat flour and 200g distilled water at room temperature. Stir the mixture vigorously until no dry bits of flour remain, then cover the jar loosely with a lid. Store in a warm place (such as the oven with the light on) for approximately 10-12 hours.
• At 8:30 a.m. (next day) PREPARE AUTOLYSE: The next morning, place a medium to large mixing bowl on a kitchen scale. Tare the weight so it reads "0", then to the bowl add 250g levain and 750g distilled water at room temperature. Stir the mixture until the levain is completely dissolved. Add 800g bread flour and 200g whole wheat flour. Mix with your hands until mixture is completely incorporated. Cover bowl with plastic wrap and place in a warm place (such as the oven with the light on) for 50 minutes. Meanwhile, in a separate medium bowl, soak raisins in room temperature water for 30 minutes to hydrate; drain and pat dry.
• At 9:20 a.m. FINISH THE DOUGH MIX: To the mixing bowl add 20g fine sea salt and remaining 50g distilled water (at temperature calculated as described in this post to achieve final dough temperature of 78°F). Add raisins and cinnamon, as well. Mix with your hands until mixture is completely incorporated. Cover bowl with plastic wrap and place in a warm place (such as the oven with the light on) for 30 minutes.
• At 10 a.m. BULK FERMENTATION: After 30 minutes have elapsed, perform the first set of turns (see this post for full description on how to perform a set of turns). Cover the bowl and return it to its warm place.
• At 10:30 a.m. Perform second set of turns. Cover and return to warm place.
• At 11 a.m. Perform third set of turns. Cover and return to warm place.
• At 11:30 a.m. Perform fourth set of turns. Cover and return to warm place.
• At 12 p.m. Perform fifth set of turns. Cover and return to warm place.
• At 12:30 p.m. Perform sixth and final set of turns. Cover and return to warm place to finish bulk fermentation, untouched.
• At 2:00 p.m. PRESHAPE: Gently transfer dough to a well-floured surface. Using a well-floured bench scraper or knife, divide dough into two equal pieces. Use floured hands to gently but quickly shape each piece of dough into a tight round (see this post for full description on preshape). Cover dough with bowls and let rest on counter for 30 minutes.
• At 2:30 p.m. SHAPE AND PROOF: Lightly dampen and dust two banneton baskets or linen-lined bowls with white rice flour. Remove bowls from dough. Shape dough into boule (see this post for full description on how to shape into a boule). Carefully transfer dough to one prepared basket. Repeat with second dough.
• Cover each basket with a plastic bag; use a clip to seal bag. Let dough rest in bags at room temperature 20 minutes, then transfer to refrigerator for an overnight proof.
• At 7:30 a.m. (next day) PREHEAT: Place an oven rack on bottom third of oven. Place deep side of combo cooker facing down on one side of oven rack; place shallow side of combo cooker facing up on other side. Preheat oven to 500°F for 1 hour.
• Just before baking, remove one dough from refrigerator and plastic bag. Place a sheet of parchment paper and a cutting board on top of basket. Carefully invert basket with cutting board so dough lands on parchment paper. Remove basket. Use a bread lame to score top of dough.
• At 8:30 a.m. BAKE: Using oven mitts, carefully slide dough on parchment paper to shallow side of combo cooker. Place deep side of combo cooker on top to seal. Reduce oven temperature to 450°F. Bake covered 25 minutes. Using oven mitts, remove top of combo cooker and return to oven rack in oven to keep hot. Bake bread uncovered another 20-25 minutes until a deep golden brown (an instant thermometer should read an internal temperature of approximately 210°F). Transfer bread to a cooling rack to cool completely, about 1 hour 30 minutes. Repeat with second loaf.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• The night before you want to make your bread, combine the flour, starter, oil, salt, honey, and water in a large bowl. Knead the dough until it is stretchy, about 10-15 minutes with a stand mixer (see note below). Divide the dough into two even balls and place each in a glass bowl greased with coconut oil. Roll the dough around a bit so that the entire ball is lightly coated with coconut oil. Cover the dough with a beeswax wrap or plastic wrap, and let it rise overnight, or at least eight hours. Get the raisins soaking in one cup of hot water the night before. The next day, roll each ball of dough out into a large rectangle until they are about ½" thick, onto a lightly floured work space. 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. About 4-8 hours. Bake the bread for 35 minutes at 400 degrees. Allow to cool completely before slicing.

SOURDOUGH CINNAMON - RAISIN BAGELS

Steps:

• Sponge:
• Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
• Cover and let rest for 2 hours at room temperature.
• Dough:
• Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
• Stir to combine, then add the salt.
• Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
• Turn out onto a counter and, by hand, knead in the raisins.
• Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
• Boiling / Baking:.
• Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
• Preheat the oven to 500°F Line 2 baking sheets with parchment paper or SilPat.
• Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel).
• Cover with a towely and let rest for 15 minutes.
• Bring a large pot of water to a boil and add the baking soda and honey.
• Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
• Place boiled bagels on the baking sheets and brush with egg white.
• Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
• Repeat for remaining tray of bagels.

SOURDOUGH CINNAMON RAISIN BREAD

Steps:

• Add Sourdough Starter, water, salt, and maple syrup to a bowl, and mix with a dough whisk.
• Once mixed, add the flours, cinnamon, and raisins, and mix until combined.
• Cover mixing bowl and let sit for approximately 8 hours at room temp (~72F) or until volume of dough doubles [optionally stretch and fold periodically].
• Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
• After 30 minutes or so, place your preferred baking vessel (I used a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
• With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
• Turn oven temperature down to 450F and bake for 10 minutes.
• Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
• Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.

SOURDOUGH CINNAMON RAISIN SWIRL BREAD

Steps:

• Starter/Levain Build
• Mix the starter, flour, and water in a jar. Mark the level with a rubber band and let ripen overnight. Use cold water and/or a higher feeding ratio in summertime so the levain doesn't finish all the food before morning.
• Final Dough Mixing and Bulk Fermentation
• Measure out the raisins and soak them in water while the dough rises.
• Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Cover and let rest 30 minutes.
• Do one round of stretching and folding, or another form of gluten development.
• Let the dough rise at room temperature until it has just about doubled in size. This can take anywhere from 4 to 10 hours depending on your starter strength and room/dough temperature. My dough needed 6.5 hours in a cool kitchen.
• Shaping and Final Proof
• Drain the raisins, lightly flour your work surface, and grease your loaf pan.
• Remove the dough from the bowl, and stretch and pat it out into a rectangle approx. 7" x 12". Sprinkle the remaining 3 tsp of cinnamon on the dough, and then add the drained raisins in a layer on top of the cinnamon.
• From a shorter edge, roll the dough into a tube and place it in your pan, seam-side down.
• Cover and proof the dough for 2-4 hours. You can also retard the dough overnight or longer, but make sure it has risen in the pan some at room temperature before refrigerating it. The dough is ready to bake when it has doubled or its highest part crests about a half-inch over the lip of a 9" x 5" x 2.75" pan.
• Baking
• Preheat your oven to 375°F for about 15 minutes with your oven rack in the second-from-the-bottom position.
• Brush the dough with water and load it into the oven.
• Bake for about 60 minutes or until the interior of the loaf is over 190F. Cover with foil if the top starts to brown too much.
• When the bread has finished baking, brush the top with oil or butter to keep it soft, and let it cool on a rack on one side to discourage settling of the crumb.
• You can store this bread in a plastic bag, beeswax wrap, or linen bag.