The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon Raisin Bread And Stuffs

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foolishpoolish's picture
foolishpoolish

Cinnamon Raisin Bread And Stuffs

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Comments

rainbowbrown's picture
rainbowbrown

That loaf looks good. I quite like that slashing on it. The idea of using cinnamon with a little rye flour sounds intriguing to me, I like it.

weavershouse's picture
weavershouse

Beautiful bread. I'd love to see the inside. Great job foolishpoolish.                                   weavershouse

foolishpoolish's picture
foolishpoolish

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Janedo's picture
Janedo

OK, that's CUTE! :-)

I see you are having some serious bread satisfaction these days. Good going. Lucky you to have a nice big oven. I fantasize over Aga's and that type with several compartments. But, hélas,  there is NO room in my kitchen.

You have to cut into the rye and show us the crumb!

Jane 

foolishpoolish's picture
foolishpoolish

Thanks.  The rye was not so good unfortunately. Quite dense. I underproofed and used too stiff a dough i think.

FP 

holds99's picture
holds99

FP,

Good looking loaves...and very interesting scoring... TFL on the rye is a nice touch.  Looks like you got good oven spring on both loaves. 

Howard - St. Augustine, FL

caryn's picture
caryn

foolishpoolish- Will you please share the source of the recipe for your raisin bread with us?  Your bread looks incredible!!

foolishpoolish's picture
foolishpoolish

The bread was completely improvised so I'll try and remember what I can from it.

It's something like 50% bread flour, 40% WW and 10% Rye....but I'm guessing.

I don't remember how much starter I used - but I used a 100% hydration white starter.  Somewhere between 100 and 150g for the 500g flour I used. 

Enriched with milk (the only additional liquid), butter (10%), honey (10%) and egg yolks.  

The raisins were soaked overnight and I threw in some chopped mixed citrus peel (crystallized).  

Spices were: cinnamon, nutmeg, clovess and allspice

Damn I wish I could remember more but it escapes me for the moment.  I'll write it down next time I make a successful batch!

FP 

 

holds99's picture
holds99

FP,

I was looking on King Arthur's on-line site (Baker's Catalog) and came across the type pan that I think you said you were looking for on one of the threads a while back.  Anyway, here's a link.  Not cheap but looks like it's pretty solid and looks exactly like the one I have that I bought in France.

 http://www.kingarthurflour.com/shop/landing.jsp?go=RT80811B&select=C74&byCategory=C86&id=5712&utm_source=RT80811&utm_medium=email&utm_term=e_banner&ncrlid=12601.1043417.0.1.0.0&eid=HOLDS99@BELLSOUTH.NET

Howard - St. Augustine, FL

foolishpoolish's picture
foolishpoolish

That's exactly the sort of pan I've been looking for.

 Can't really justify the shipping to UK at the moment but I hope to be stateside later on this year so I may make an order then.  

Thankyou for finding this. 

FP 

 

foolishpoolish's picture
foolishpoolish

<oops>

foolishpoolish's picture
foolishpoolish

oops

ejm's picture
ejm

What gorgeous slashes on the cinnamon raisin bread! I love the colour of the crust too. Beautiful! I bet it tasted just as wonderful too.

-Elizabeth