Hamelman WW levain w/ Cinnamon & Raisins, 2 ways
Still playing around with my new toy, the Pullman pan, I wanted to bake the Hamelman WW levain loaf. At this point I've baked it many times before but not in the Pullman pan shape. Post-mix, I made a slightly dopey but not costly error. I decided to add cinnamon and golden raisins to the loaf. Not being incorporated into the formula, the percentages were now off, but likely not by much.
This turned a 1500g mix into a 1700g mix, my plan being to fill the loaf pan with 1000g of dough and then divide the remainder for two baguettes/long batards. I slathered on the cinnamon and soaked raisins on the first of three letter folds. After an overnight retard, the dough was divided and shaped, the two baguettes placed on the couche and back into retard until the loaf pan bake was completed.
The inclusions almost always makes for a slightly craggy baguette shaping experience.
Comments
That Pullman loaf looks delicious! Toasted with some raspberry jam…. Baguettes look great too!
the Pullman was quartered and frozen so I won't get to it for a few days still. To add to the baking melee I just pulled two chubby ciabattas out of the oven for our dinner guests tonight.
As mentioned, baguette shaping with inclusions like fruit, nuts, whole watermelons, etc. is a dicey business because the dough might want to conform to my rolling them out correctly, but the 3-D ingredients have their own say in the matter.
thanks, Alan
Both types are what I would like to make, they look awesome. This is the first time I have seen baguettes with raisins, very interesting.
that I've posted bakes of baggies with raisins. A lot of "evidence" out there on my blog posts. Out of the ordinary for me but not rare.
alan
As always your bread looks fantastic. How did it taste? Did the cinnamon flavor come through?
The cinnamon flavor is not that forward, even though I added 1% of it and 20% raisins. It is there but not overly obvious is the best that I can describe it. I think the sweetness of the golden raisins (sultanas to the rest of the civilized world) overpowers any other flavoring. Not a complaint by any means, just an observation.
Next time I may do it right! Thinking about adding the cinnamon for the Pullman at the time of shaping it for the final proof in the pan.
thanks Ian, alan
I rehydrate the raisins in the microwave by misting them with either water or fruit juice just enough to moisten and do them for like 30 sec or til warm and juicy. Then while they are warm and juicy I toss them with cinnamon and/ or cinnamon sugar . It works a treat and boy does that make a succulent mouthful as well as preventing any possible yeast inhibiting action.
Your loaves are amazing!! So luscious and perfectly colored.
My typical M.O. for raisins or other rehydrated dried fruit is to reserve the water from them and use that as part of the overall dough hydration. Because these were on a late breaking second thought, the final mix was already long gone. But I like your idea. Now only if my antiquated brain can remember for next time!
Alan
It looks like someone backed into your loaf at the Publix parking lot:-) They do look tasty though. I like to dust the dough with cinnamon during the shaping roll up and the top of the loaf before baking. Not so much for flavor but for the smell of the toast in the morning.
don
if I upped it with what you and Caroline suggest, it might lift me clean off my feet. I'm game!
alan
The consensus of those that tried the subtle misting of dried fruit rather than soaking was that the fruit stays more flavorful. Rather than saving the juice from the fruit leave it in the fruit. The warmth/moisture of the fruit also enhances the spice clinging to it and boosts the rising power initially with its warmth. So a win win win!
Lucky Bennie!!!!
rather than soaking for rehydrating dried fruit. If the raisins aren't already rehydrated by the time they are incorporated, won't they "steal" moisture from the dough over time? And if they don't then they will remain relatively desiccated for the duration of their wrinkly little lives. When I soak the raisins in the ~least amount of water necessary to just cover them, the flavor of the soaking water is so minimally subtle that I don't imagine much flavor has been removed from the raisins.
Thanks again for imparting your experience and wisdom, Alan
With the microwave. Mist heavily enough to wet but not pool in container then cover and nuke for 30 sec or so. They are actually nicer than when soaked as they are moist but they don’t fall apart in the dough mixing/ baking process as the over hydrated dried fruit has a tendency to do. They maintain their integrity as it were while providing a rich flavor.
I have suggested this previously and those that have tried it have reported back that it works perfectly. Give it a try. c
You know what it’s like on TFL how you see a post and think, I wish I could smell and taste that? Well I can say that I was able to smell and taste this bread! I’m still down in Florida on the last week of our vacation. We met Alan again for lunch at a great bakery cafe on Las Olas called Gran Forno. Alan surprised use with some of this bread which I’ve just eaten a slice of. Very nice bread. I agree with Alan, the cinnamon is subtle but the raisins are flavorful. Delicious, thank you Alan! When you come up to Toronto I’ll have to do the same for you.
Benny
other TFL folk like you. And as with the times I've hooked up with other TFLers, the discussion rarely ever concentrates on baking, instead exploring the remainder of life and our worlds.
When we find ourselves on your fair city, which was on the table for discussion this past summer, we will certainly look you up. Otherwise, I'll hope to see you in Autumn around these parts.