The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon Raisin Walnut bread Flop

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Kitchen Witch's picture
Kitchen Witch

Cinnamon Raisin Walnut bread Flop

Yesterday I made Struan bread it turned out ok I used the recipe out of Peter Reinhart book brother Junipers Bread book. I also made the Cinnamon Raisin Walnut Bread this recipe calls for 8 cups of four and only a cut and a half of liquid with an extra half of cup for adjustment durring kneading, I added an extra cup but it is still pretty heavy, how much water approx. should this recipe have had? I'm thinking at least 4 cups? Let me know what you think. Thanks.

qahtan's picture
qahtan

That's a lot of flour to have flop on you. If I was you I would add enough water/milk how much it takes to give me a nice dough.....
I though all recipes in these books are tried and tested,,,,, That's why we pay big bucks for them,,, st st. qahtan

Floydm's picture
Floydm

The proportions in Brother Juniper's Bread Book are huge. I always at least cut the recipes in half and typically quarter them.

I was working at Brother Juniper's Cafe when that book came out. That was Peter's first book and, at the time, he was baking primarily in a commercial setting. He has since learned to scale his recipes down to a size that works better for home bakers.

Aside from that flaw, it is a great book.

Floydm's picture
Floydm

And, addressing your original question, take a look at the Struan Bread recipe here. It is the reworking of the recipe that he printed in the Bread Baker's Apprentice. It looks like around 50% liquid, by volume, to flour. It is a fairly dry dough, at least when compared to French Bread dough, but if you are still seeing raw flour or it is too tough to hand knead, I would add more liquids.

Kitchen Witch's picture
Kitchen Witch

That's what I figured I'll just have to add lots more water later. I'll make margin notes when I get my own copy. As for amounts I like making lots my family goes through homemade bread like it is air.

Paddyscake's picture
Paddyscake

I made the Cinnamon Raisin Walnut Bread with the recipe
from from BBA. Peter states that he thinks this is a better
version than the original. It called for 3 1/2 cups flour (1 lb)
and 1/2 cup buttermilk and 3/4 c water. So a little less than half
the flour and almost the same amount of liquid.

Kitchen Witch's picture
Kitchen Witch

That sounds much better I'll try that next time