Cinnamon Spiced Rum Raisin Sourdough
This is my first ever cinnamon raisin bread if you can believe it. It was feeling very autumnal here in Toronto when I started working on this loaf, but today it will reach a high of 26ºC and feel very summer like. I followed the general outline for this bread on The Perfect Loaf by Maurizio’s, but used my usual dough development with a bench letterfold, lamination then coil folds.
Bread Flour 66% 290 g
Whole Red Fife Flour 34% 152 g includes levain
Total flour = 442
8% prefermented flour
Need 70 g levain
15 g starter, 30 g water, 30 g whole red fife
Bread Flour 290 g
Whole Red Fife Flour 117 g
Ground Cinnamon 4.5 g
Raisins 86 g
Water 325 g
Salt 8.55 g
Diastatic malt 0.5% 2.21 g
Levain 70 g
Do overnight levain build and overnight saltolyse
Also soak raisins in rum or bourbon overnight
I’ll add the cinnamon and raisins during lamination
I used 76 g levain and added another 6 g water with it to mix.
So total flour = 445 g
Total water after levain mix = 369 hydration 83%
Overall I’m pleased with the bake but will reserve judgement until after it is sliced, the crumb tells all yes?