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Submitted by foolishpoolish on June 10, 2008 - 3:16pm Cinnamon Raisin Bread And Stuffs[DELETED BY AUTHOR]
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That loaf looks good. I
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.
Nice
Beautiful bread. I'd love to see the inside. Great job foolishpoolish. weavershouse
Sorry should have taken pics
[DELETED BY AUTHOR]
OK, that's CUTE! :-) I see
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
Thanks. The rye was not so
Thanks. The rye was not so good unfortunately. Quite dense. I underproofed and used too stiff a dough i think.
FP
Very nice job
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
formula for raisin bread
foolishpoolish- Will you please share the source of the recipe for your raisin bread with us? Your bread looks incredible!!
I would if I could remember
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
Pullman loaf pan (pain de mie)
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
Thanks Howard
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
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What gorgeous slashes on the
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