The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

going nuts (and raisins)

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...