The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

going nuts (and raisins)

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Gedunkleberg's picture
Gedunkleberg

going nuts (and raisins)

Having tried pain sur poolish and honey whole wheat bread last weekend with some success, I thought I would shake things up a bit this weekend and try the recipe for cinnamon raisin walnut bread from Bread Baker's Apprentice. The recipe was very easy, although I did have just a little bit of trouble getting the raisins and the walnuts incorporated. Making the cinnamon swirl was much easier than I expected it to be and actually kind of fun, and it looked pretty impressive when I cut into the loaf. I also did the cinnamon sugar crust on top for extra flavor, although I still felt that the bread could have been a bit sweeter. But then again, I'm a sugar addict. I think I might add just a touch more sugar and cinnamon to the dough next time I make this recipe and see how it turns out. The dough seemed to rise very, very quickly during both fermentation stages, which was good, because I didn't have a lot of time, but it also left me wondering what the deal was. I guess it was pretty warm over the weekend, so that may have had something to do with it. I still have a lot of work to do on my shaping...all of my sandwich loaves have come out a bit higher on one side than the other. I think I am missing the "rocking" step that is described in the shaping section of BBA. I will pay more attention next time and see what happens.

I really need to get a digital camera...