Cinnamon Raisin Sourdough with Honey
Everyone loves cinnamon raisin bread but I was leery of making some because of the negative effects of cinnamon on yeast. This is a shot at it adapting the recipe from Bourke’s Bakery Spiced Fruit loaf.
Makes 3 loaves of about 845 g raw weight
700 g unbleached flour
200 g high extraction Durum flour (Mill 230 g Durum berries and sift. Save the bran for the levain.)
650 g filtered water
180 g golden raisins (or sultanas)
180 g Thompson raisins
40 g plain yogurt
50 g honey
16 g ground cinnamon
20 g salt
465 g of 3 stage levain (100% hydration)(Procedure in recipe)
Extra bran and AP flour to feed the levain.
The afternoon before:
- To 32 g of your starter, feed 32 g of bran/wholewheat flour and 32 g of filtered water.
The night before:
- Mill the durum berries and sift out the bran. Save the bran for another use. I usually save it for the following week’s levain.
- Place the unbleached flour and the high extraction flour in a tub, cover and reserve.
- Before going to bed, feed the levain 64 g of water and 64 g of unbleached flour/leftover sifted durum flour.
- Feed the levain 128 g each of flour and water. Let rise in a warm spot till very bubbly. This should take about 6 hours.
- Two hours before the levain is ready, mix the flours and the water in a stand mixer to a shaggy dough with no dry spots. Autolyse for 2 hours.
- Rinse and drain the raisins. Reserve.
- Once the Levain is ready, add the salt, yogurt, honey, cinnamon and the levain to the mixing bowl. Mix on speed 1 for 2 minutes. Then mix on speed 2 for another 5 minutes.
- Add the raisins and mix another minute or two until integrated and well distributed. Let rest for a half hour in a warm spot.
- On 30 minute intervals, do 4 sets of stretches and folds in the tub. An hour later, do two more sets of folds, each an hour apart.
- Place the dough into the refrigerator for about 2 and a half hours to complete the bulk rise. The dough rose about 20-25%.
- Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~845 g. Round out the portions into rounds with a dough scraper and let rest one hour on the counter.
- Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make a nice tight boule.
- Sprinkle rice flour in the bannetons. Place the dough seam side down in the bannetons, cover, let rest for a few minutes on the counter and then put to bed in a cold (38F) fridge for 9-10 hours.
- Take the loaves out to warm for 60 to 90 minutes before going into the oven. I normally bake right out of the fridge but these really didn’t look ready so I gave them a bit more proofing time on the counter.
- The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour.
- Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully place the dough seam side up inside.
- Cover the pots and bake the loaves at 450 F for 30 minutes, remove the lids, drop the temperature to 425F, and bake for another 17 minutes. Internal temperature should be 205F or more.
This first batch was done with the shaping method described above. I have a second batch about to go into the oven where I shaped doing the “cinching” method to see if there are any differences in the result.