Pick up one side of the dough and fold it over on itself. Pinch chunks of dough and reincorporate them together gently. Cover the dough, set it in a warm (78☏) place and let it rest for 30 minutes.Īfter 30 minutes, add the salt and 25 grams of reserved water. Salt has a shrinking effect on the gluten strands, so doing this first gives a better overall texture and crumb to this bread. This method is called a fermentolyse, and it helps strengthen the gluten strands in the dough before the salt is added. Let sit for 30 minutes before adding in the salt and reserved water.Īs soon as the levain is ready ( bubbly, doubled in size, peaked), mix together the ripe levain, bread flour, whole wheat flour and water. Mix Levain. Let sit at 78☏ for about 3-4 hours until doubled/bubbly and ripe.įermentolyse: Mix bread flour, whole wheat flour, water and ripe/active/bubbly levain. Levain/Mixing/Bulk Fermentation/Shaping/Cold Fermentation If you’d like to make the bread all on the same day, skip the cold fermentation and let the dough rise for a few hours in a banneton before baking. This schedule helps me plan my bake.Ī few notes: This schedule assumes the dough temperature is 78☏ throughout the process. Sourdough takes much longer to rise than commercial yeast bread. Sample Baking Schedule for Cinnamon Raisin SourdoughĪ sample baking schedule helps me when baking with sourdough. Mix the paste together and spread it over the dough after bulk fermentation and right before shaping. To help compensate for that, this recipe calls for a paste of cinnamon/sugar mixed with softened butter, a little flour and a pinch of salt. It makes the dough sticky quickly because sugar absorbs water. Cinnamon Sugar Mixture: Cinnamon sugar can often be difficult to add into a high hydration sourdough bread.If you choose to use soaked raisins, decrease the water in the recipe by 25 grams. I purposefully increase the hydration of the dough to compensate for the raisins soaking up some of the moisture. I do not soak the raisins before adding them into the dough. Raisins: Use any good quality raisins that you like in this recipe.Salt: Salt enhances the flavor and helps temper the fermentation – don’t leave it out!.If the dough is cold, the fermentation will move more slowly. Water: I use tap water in my baking and usually warm it up to help keep the dough warm during the fermentation process.If you don’t have bread flour and substitute all-purpose, you will need to reduce some of the water in the recipe. This cinnamon raisin sourdough is mixed with a high water content and needs to be paired with a strong flour. Bread Flour: I almost always use a 12.5% protein bread flour for my breads.Sourdough Starter: Use an active/ripe sourdough starter ( doubled in size/bubbly/mild sour aroma) to mix the levain.Important Ingredients in Cinnamon Raisin Sourdough Bread
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