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.