Saigon Cinnamon Raisin Sourdough Take 2
I had quite a few people asking me for a redo so here it is. Minor changes were using only 50g of additional water, doubling the amount of bourbon, mixing the cinnamon with the raisins before adding to the dough and bulking for only 4 hours as the dough temp was quite a bit higher with this batch. Here is my prior recipe:
Once again I got nice oven spring. Hopefully the crumb is as nice as last time.