Cinnamon Bourbon Raisin Sourdough
Someone needs to explain to me why my doughs with only fruit in them move so slowly and feel super heavy? I can add the same quantity of porridge in a similar recipe and my bulk is done within a few hours. Whenever I use fruit, the dough takes forever to rise and feels really heavy. I decided not to rush this one and give it all the time it wanted. It did feel a lot better during shaping but once again, they are not light and airy loaves after baking.
Makes 3 loaves
220 g sultana raisins
44 g Bourbon
12 g cinnamon
740 g strong bakers unbleached flour
300 g freshly milled red fife flour
780 g filtered water (divided into 730 g and 50 g)
22 g salt
250 g levain (done over 2 builds)
The night before:
- Mill the required amounts of Red Fife berries on the finest setting possible. Add the unbleached flour to it and cover.
- Soak the raisins in the bourbon and cover. Let sit overnight.
- Take 10 g of refrigerated starter and feed it 20 g of water and 20 g of wholegrain flour. Let that rise at cool room temperature for the night.
Dough making day:
1. In the morning, feed the levain 100 g of water, 50 g of wholegrain flour and 50 g of unbleached flour. Place in a warm spot to double (I use my oven with the lights on). This takes about 5 hours.
2. Mix the dough flours and 730 g of the water together in a stand mixer on the lowest speed for a minute or two, and then autolyse for a couple of hours.
3. After the autolyse, add the salt, the cinnamon, the extra water, the Bourbon soaked raisins, and the levain and mix for a minute on the lowest speed. Then mix on the next speed for 9 minutes. Cover the dough and let rise in a warm place.
4. After 45 minutes, give it a set of coil folds. Then, 3 more sets, 45 minutes apart. This dough moves very slowly.
5. Let rise until the volume has expanded by just a bit more than 40%. This took another hour and a half.
6. Tip the dough out on a bare counter, sprinkle the top with flour and divide into portions of ~790 g. Round out the portions into rounds with a dough scraper and let rest covered with a tea towel for an hour on the counter. This is a heavy dough so I tried to give it as much fermenting time as I could.
7. Do a final shape by flouring the rounds and flipping the rounds over on a lightly floured counter. Gently stretch the dough out into a circle. Pull and fold the third of the dough closest to you over the middle. Pull the right side and fold over the middle and do the same to the left. Fold the top end to the center patting out any cavities. Finally stretch the two top corners and fold over each other in the middle. Roll the bottom of the dough away from you until the seam is underneath the dough. Cup your hands around the dough and pull towards you, doing this on all sides of the dough to round it off. Finally spin the dough to make as tight boule as you can.
8. Place the dough seam side down in rice floured bannetons. Cover, let rest an hour, then refrigerate overnight.
1. The next morning, heat the oven to 475F with the Dutch ovens inside for 45 minutes to an hour. Turn out the dough seam side up onto a cornmeal sprinkled counter. Place rounds of parchment paper in the bottom of the pots, and carefully but quickly place the dough seam side up inside.
2. Cover the pots and bake the loaves at 450 F for 25 minutes, remove the lids, and bake for another 22 minutes at 425 F. Watch that they don’t burn. Internal temperature should be 205F or more.