The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with Peter's Cinnamon Raisin Bread

nightingale's picture

Help with Peter's Cinnamon Raisin Bread

I have been trying to make Peter's Cinnamon Raisin Bread from the Bread Baker's Apprentice.  First off, I X'd the recipe by 7 to make 14 loaves.  I followed the recipe otherwise except I left out the walnuts and increased the raisins by 25%.  The first time I made them I went to rotate the pans at 15 minutes (I am baking in a convection oven at 350 degrees.)  After I turned them they started to fall.  So the next time I made them I decreased the first rising by 30 minutes, thinking that maybe they were getting overproofed.  I also decided not to turn them.  I baked them to 190 degrees internal temp.  When I took them out of the oven they started to fall, not as bad as the first time around, but still the loaves were flat instead of domed as they should be. Flavor was good, but wondering what else I could do to prevent them from going flat. Any thoughts?

dlt123's picture

Just a guess... I know that when my bread falls it's because I didn't add enough flour making my dough too sticky.  Too much moisture can cause your bread to fall during baking.

Sounds to me like you have too much liquid in your dough and you may need to add a little more flour next time so your dough isn't too sticky or tacky.

I've found that depending on the flour you're using, you have to go by how the dough feels rather than by following the recipe to the letter.  If your dough is too sticky add flour, if you dough is too stiff, add a little water.

Eventually, you'll get a "Feel" of how your dough should feel to your touch.

Note: Not saying I have all the answers but I've experienced your results more than once.  :)  Also, I made this recipe for my brother for Christmas and it was excellent.

My 2 cents,

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SylviaH's picture

Over proofed might be the culprit!

Edith Pilaf's picture
Edith Pilaf

Reinhart says if you omit the walnuts not to make any other changes to the recipe except you can use other nuts.  Perhaps adding an extra 25% raisins puts too much moisture in the bread, which you wouldn't be able to detect while working the dough, but as it bakes, the moisture from the raisins is bound to affect the result.

Over proofing, as Sylvia suggests, is usually the main culprit for breads collapsing, at least that's been my experience, but it sounds like you are aware of this, have adjusted for it, and so it must be something else. 

I've gotten good results with this recipe, making it with the cinnamon swirl and omitting the walnuts.   The bread is chock full of raisins without adding extra. Perhaps you should try doing it according to the recipe and see if it works out.