Sourdough Recipe (Cinnamon & Raisin)

YIELD: One 2.4-pound loaf
(1100g)

TIME: 30min hands-on
+ 12 to 24 hour cold retard
+ 40min bake

Ingredients
360g Bread flour
90g Whole Wheat Flour
360g Water (room temp)
9g Salt
90g Sourdough Starter
200g Raisins
4g Cinnamon

Ideal for a breakfast bread and best paired with butter, jam, chutney.

1: Autolyse

Place all flour and water in a bowl. Using your hands, mix together until you reach a smooth consistency that’s free from lumps.

Cover with a damp cloth and leave for 30 minutes to 2 hours.

2: Mix

Add the sourdough starter, together with the salt, evenly over the dough. Press these into the dough form and knead for 2 minutes.

Let the kneaded dough rest for 10 minutes.

Knead the dough for another 2 minutes.

Finally, cover the dough and leave for 15 minutes, at room heat.

3: Build up the Dough

Use the Rubaud method* to mix the dough again. Do this for 2 minutes.

Cover the dough and rest for 10 minutes.

Repeat the same method and mix for a further 2 minutes.

4: Bulk Fermentation

Cover the dough and rest at room heat for 1 hour.

5: Add the accents — cinnamon and raisins

Transfer the dough to a moist countertop (not too wet). Stretch the dough into a circle shape. The thickness should be .25 inches or 6-7 cm. Sprinkle the cinnamon and raisins (half of both) across the flat dough.

Now combine the mixture in a stretch and fold motion. Add the rest of the raisins and cinnamon as you see fit during this process.

Round the dough into a ball. Place it gently in a bowl and cover loosely.

Now starts a process of bulk fermentation, and the dough should be left at room heat for 6 hours.

Over time, air pockets should build up within the form. The dough should feel pillowy when finally ready, and should return to its shape fairly well when pressed.

6: Shape

It’s now time to shape the dough. Grab a lined banneton and dust it with a sprinkle of flour. Manipulate the dough into a similar shape. Place it into the lined banneton. Ensure the base is face up.

7: Cold Proof

Transfer the banneton to the fridge. It should be left uncovered for 12-15 hours. It can be left up to 24 hours to develop flavour. A temperature of 39 °F/4 °C is ideal for this.

8: Score and Bake

Place your Challenger Bread Pan in your oven. Preheat at 450 °F/230 °C for 1 hour.

Taking care, remove the hot pan from the oven and remove the lid. Line it with a piece of parchment paper.

Place the dough mixture onto the parchment paper. Score your dough using a lame or grignette and return the lid.

Place the pan back into the oven and bake for 26 minutes.

Carefully remove the pan from the oven, lift off the lid, invert and now use this as a stand for the shallow base. Place the pan, and exposed bake, back into the oven to brown.

Finally, bake for 11 minutes and then remove the pan and sourdough bread from the oven.

Leave your bread to cool for 30 minutes on a wire rack (if you can).

Enjoy!

Author: Nicole Muvundamina / Original Source: Challenger Breadware

A Sourdough Loaf with raisins A Sourdough Loaf with raisins - sliced A Sourdough Loaf with raisins - sliced and buttered A Sourdough Loaf with raisins - sliced

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