This is a variation on our Artisan Sourdough bread recipe (so go there if you want lots more detail about baking with sourdough)! This here is a fun and delicious variation with mix-ins!
Cinnamon Raisin Sourdough Bread
Yield: 1 loaf
- 350 grams plus 25 grams warmed water (80°F/27°C)
- 100 grams active sourdough starter
- 500 grams flour total:
- - 350 grams all-purpose flour
- - 150 grams total flour: whole wheat flour, spelt, or bread flour
- 10 grams salt
- 125 grams (about 1 cup) raisins
- 70 grams (1/2 cup) walnut pieces, soaked & dehydrated
- 45 ml (3 Tbsp.) brown liquor like rum, cognac, brandy or whiskey
- 15 ml (1 Tbsp.) ground cinnamon
- Large heavy bowl
- heavy dutch oven with lid or bread baker
- bench scraper
- kitchen scale
- bread (serrated) knife
Activate Starter (8 hours)
- Discard all but 3 tablespoons (50g) of starter. You can use discarded starter for other purposes.
- Mix in 50 grams of 78°F/26°C water and 50 grams all-purpose flour.
- Mix thoroughly and make sure there aren’t any dry bits of flour.
- Cover mixture with a towel or paper towel and let it rise overnight or about 8 hours.
Mix Dough (40 minutes)
- Soak raisins in brown liquor plus ¼ cup (60 ml) water for an hour (or longer!)
- In a large heavy bowl, mix 350 grams of 80°F/27°C water and 100 grams of active starter.
- Add the flours and mix thoroughly, making sure there aren’t any dry bits of flour.
- Let the dough rest for 25 to 40 minutes.
- At the end of the resting period, dough should look less shaggy and smoother.
- Add 5 grams salt and 25 grams of 80°F/27°C water.
- Drain raisins from soaking liquid. Add half the raisins, cinnamon and walnuts to dough, incorporating with your hands.
- Use your hands to mix in everything, and make sure the salt is worked through all of it.
- Add the remaining salt, raisins, cinnamon and walnuts. Mix again.
- Once the water and salt are mixed in and the dough feels more cohesive, do one or two turns.
- To do one turn, take the side of the dough furthest away ("12:00" of the bowl), and gently lift it out of the bowl until it stretches, then fold it back on itself towards you ("6:00" of the bowl). Wait 10-15 seconds. Turn the bowl one-third (about 120 degrees) and repeat. Wait and turn one-third and repeat once more.
Bulk Fermentation (4 hours)
- This is the first rise for your bread, and it will take 3 to 4 hours if your kitchen is relatively warm (78-82°F/25-28°C). In a cooler kitchen, it will take at least 4 hours, maybe longer. Leave the dough in its bowl and cover it with a kitchen towel.
- Every 30 minutes, do one gentle turn of the bread. During the bulk fermentation, you want your dough to aerate, so don’t push all the bubbles out as you turn.
- Dough will increase in volume noticeably after a few hours. (A good rule of thumb is you want it to roughly double in size.)
- Flour your work surface and use a spatula to flip the dough out onto the floured surface.
- Fold the dough onto itself, and flip it over so the seam is down.
- Tuck the bottom under to shape it into a ball, and build tension in the outer layer as you shape it. Use your bench scraper or your hands to tuck the dough into itself as you go "around" the ball.
- Sprinkle the top of the dough lightly with flour and cover with a kitchen towel.
Bench rest and Final shaping (30 minutes)
- Let dough rest on your work surface for 20-30 minutes. It will relax into a fat pancake shape.
- If it looks too runny, do a second shaping and a second bench rest to develop tension in the surface.
- To final shape, flip the dough over so the seam is up.
- Do one final and gentle turn of the dough before shaping it again: Instead of three folds, you will do four. If your dough is a clock, take the 12:00 side and gently stretch it up and fold toward you, towards 6:00.
- Do the same with the 3:00 (from 3 to 9) and then from 9:00 to 3:00.
- Take the 6:00 side and fold it over the other folds; as you fold it away from you, keep turning the dough so it flips over seam-side down.
- Let your dough rest for a minute.
- If you use a proofing basket/banneton, flour the inside generously so dough doesn’t stick. If you use a bowl, line the inside with a kitchen towel and then flour the towel generously.
- Gently pick up your dough and flip it over into the basket/bowl so the seam is facing up.
- Flour the seam.
Same Day (2-4 hours)
- Let the dough rise in your kitchen for 2-4 hours (if your kitchen is relatively warm (78-82°F/25-28°C); if it's cooler than that, extend the time. The shorter the final rise time, the milder your loaf will taste. The longer, the more sour it will taste.
Overnight Slow Rise (8-12 hours)
- You can extend the final rise by putting your dough in the fridge overnight for 8-12 hours. (This is also handy to let the sour flavor develop, and it lets you bake fresh bread first thing in the morning!)
Bake (1 hour)
- Place a heavy covered dutch oven or bread baker in the oven and preheat to 500°F/260°C.
- Remove bowl with dough from fridge if you did an overnight rise (no need to let it come to room temp first).
- Once oven is hot, carefully slide the rack out and uncover the dutch oven.
- Dust the bottom of the dutch oven or bread baker with flour, and then invert your dough into it (rough side should be down).
- Score the top of the dough with a serrated knife or bread lame.
- Cover the dutch oven and slide it back in the oven.
- Turn the oven temperature down to 450°F/232°C.
- Bake covered for 20 minutes.
- Remove the lid from the dutch oven/bread baker and bake for an additional 18-20 minutes to develop color on the outside of the loaf.
- Remove bread from oven and dutch oven, and let cool on baking rack.
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