SOURDOUGH CINNAMON RAISIN BREAD
Provided by Matthieu Tourenne
Number Of Ingredients 8
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.
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Nii Brown (GoD MoNeY)
[email protected]I can't wait to try this recipe! It looks delicious.
DR OREMIRE Herbal Centre
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. Thanks for sharing!
Joe Splockton
[email protected]I'm not sure what went wrong, but my bread turned out really dense and heavy. I'm going to try again with a different recipe.
Nahbila Synthia
[email protected]The bread was a bit dry. I think I'll try adding some more butter or oil next time.
Abdulraheem Khan
[email protected]I had some trouble getting the bread to rise properly. I think I might have added too much water.
Boitumelo Malau
[email protected]This bread is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Brandon Ubostad
[email protected]I'm new to baking bread, but this recipe was easy to follow and the bread turned out great. I'm definitely going to try more sourdough recipes in the future.
Issa Jalloul
[email protected]This is the best sourdough cinnamon-raisin bread I've ever had. I highly recommend it!
Sadie Shirley (Sae)
[email protected]I've made this bread several times and it's always a hit with my family and friends. It's a great recipe to have on hand for special occasions.
Man
[email protected]I'm not a fan of raisins, so I omitted them from the recipe. The bread was still delicious.
Okedare Favour
[email protected]This bread is a bit dense, but I like it that way. It's very filling and satisfying.
Bishal Malla Thakury
[email protected]I added some chopped walnuts to the bread and it was a great addition. It gave the bread a nice crunchy texture.
Marion Eason
[email protected]I used active dry yeast instead of sourdough starter and the bread still turned out great. I'm sure it would be even better with sourdough starter, but I'm happy with the results I got.
Collo stero
[email protected]I followed the recipe exactly and the bread turned out perfectly. I'm so happy with how it came out.
Nahome Yohannes
[email protected]This bread is perfect for breakfast, lunch, or a snack. It's also great for toasting.
Charles Archibald
[email protected]I'm not a huge fan of sourdough bread, but this recipe changed my mind. The cinnamon-raisin flavor is amazing.
Alfie Szczerbicki
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The bread is so much better than anything you can buy at the store.
Reina Camacho
[email protected]I love the way this bread smells while it's baking. It fills the whole house with a warm, inviting aroma.
Susila Khanal
[email protected]This sourdough cinnamon-raisin bread is so delicious! The flavor is perfectly balanced, with the sweetness of the raisins and cinnamon complemented by the tanginess of the sourdough. The bread is also incredibly soft and fluffy, with a beautiful gold