This fabulous recipe comes from Beth Winnet.
Beth's Cinnamon Raisin Sourdough Bread is the best we've ever had! Loaded with swirls of our Saigon Cinnamon, it makes a great addition to any breakfast table and goes great with a cup of any of our teas!
Follow Beth on Instagram @bread.by.beth
Ingredients
· 150 grams starter-freshly fed and active
· 325 grams room temp water
· 25 grams honey
· 20 grams oil (Canola or Olive)
· 450 grams bread flour
· 50 grams of whole wheat flour
· 10 grams Salt
For filling
· 1 Tablespoons Saigon cinnamon ground
· 60 grams brown (light or dark) sugar
· 75 grams raisins
· 75 grams water
Instructions
PREPARE RAISINS: Put the raisins in water and set aside for two hours. They will plump as they absorb water for a better finished baking result.
MIXING:
1. In Large bowl add starter, water, honey and oil.
2. Whisk together until are mixed.
3. Add the flours and salt.
4. Mix the flour into a shaggy ball of dough
5. Let dough sit for 1 hour.
STRETCH AND FOLDS:
1. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart.
2. Drain Raisins
3. During the first stretch and fold pour half of the plumped raisins into the bowl and stretch the dough over them.
4. At the third stretch and fold, pour in the remaining raisins and again stretch the dough to bring the raisins into the dough.
5. Do fourth and last stretch and fold
Put bowl in large plastic bag and refrigerate overnight or up to 36 hours.
Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
SHAPE AND FINAL RISE:
1. De-gass dough with rolling pin. Your dough will be thin and a big square/rectangle.
2. Mix Cinnamon and sugar. Evenly sprinkle with half the cinnamon sugar.
3. Fold the outside edges of the dough to the center and close the seam.
4. Sprinkle remaining cinnamon sugar on the top.
5. Fold the FRONT corners of the rectangle to the center seam.
6. Roll the dough up tucking it as you roll to keep the roll tight.
7. Flatten the seam and pinch the ends.
8. Place the formed dough loaf into your oiled bread pans.
9. let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
10. Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.
BAKING INSTRUCTIONS:
1. Preheat oven at 400° with a pan on the lower shelf.
2. Loaf pan goes on top shelf. Pour water into lower shelf pan. This creates steam.
3. After 15 mins turn oven down to 375°.
4. Bake an additional 30-35 mins.
5. Turn loaves for even browning.
6. Bread is cooked when the internal temp is 200 Degrees.
7. Remove from oven and cool on racks to room temperature before cutting the bread.
