Cinnamon Raisin Sourdough (70% Hydration)
How to Make Cinnamon Raisin Sourdough (70%)
“This is the best sweet sourdough loaf you've made.” - Dayton B.
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This recipe recipe uses a much lower hydration dough than I typically use. I usually like a higher hydration dough for a more open crumb and because the lower ones seem to dry out so fast in the desert that is Phoenix. When adding sugar to your loaves, it creates a lot of juice and goo on it's own so that adds to the overall hydration in each bite. Lower hydration doughs are easier to work with and are a lot more forgiving on the bulk fermentation. Using a lower hydration dough with these gooey inclusions, make for a manageable slice of toast that you can actually hold onto without falling apart.
Prep Time: 15 min plus stretch and folds (2 hours) and bulk ferment time (4-6 hours)
Cook Time: 30-40 min
Servings: 1 loaf
Ingredients
For the Dough:
For the Inclusions:
For the Filling:
Preparation Steps
1. To a large mixing bowl, add the ripe, bubbly starter. Pour the water over the starter and mix with a dough whisk until a uniform consistency is obtained.
2. Weigh out your bread flour. Use the dough whisk to combine most of the way. Then, with wet hands, mix completely.
3. Let your dough rest for 1 hour. (Fermentalyse) - Use this time to measure out your raisins.
4. Weigh out your salt and add to the fermentalyse in the mixing bowl. Again with wet hands, incorporate the salt until no grains are felt.
5. Let the dough rest for 30 minutes. Do your first set of stretch and folds. (S&F #1)
6. Let the dough rest another 30 minutes. Do a second set of stretch and folds. (S&F #2) You can add the raisins during this set of stretch and folds or laminate the dough instead, pulling and stretching as for as you can. Then cover the dough with your raisins. Press the raisins into the dough. Fold the right 1/3 of the dough in just past center. Fold the left side of the dough over the top. Roll the dough up and place it back in your bowl.
7. Let the dough rest another 30 minutes. Perform another set of stretch and folds. (S&F #3)
8. Let rest another 30 minutes. Perform the final set of stretch and folds. (S&F #4) All totaled you are doing 3 sets of stretch and folds and a lamination step. (Or 4 sets of stretch and fold if you are not doing lamination.)
9. Take the temperature of your dough. Bulk ferment in a warm place (74-78º F) for another 4-6 hours. Time will vary, so go more by dough temperature and % rise. (For more details, refer to the Bulk Fermentation guide of TheSourdoughJourney.com)
Dough Temp % Rise Time
80º F (27º C) 30% 3.5-5.5 h
75º F (24º C) 50% 5-7 h
70º F (21º C) 75% 8-12 h
65º F (18º C) 100% 12-16 h
10. Pre-shape your dough. Let it rest 15 minutes.
11. Spread your dough into a 13" x 16" rectangle. Add half of the filling in a strip down the center. Fold each side into the center. Coat with another layer of the filling and roll up. (This technique for making a perfect swirl was developed by That Sourdough Gal.)
12. Shape your loaf as a batard.
13. Place the shaped loaf in your Banneton and cold retard overnight or up to 72 hours in your refrigerator.
14. When you are ready to bake, preheat your oven, with your Dutch Oven inside, to 450º F.
15. Dust your dough with Thai Rice Flour, score a simple score straight down the middle and bake. When making a sugary sweet loaf like this one, fancy scoring designs do not work well.
16. Bake at 450º F for 35 minutes with the lid on.
17. The internal temperature of your dough should be 200º F when fully baked. If not, bake for another 5-10 minutes until it reaches this internal temperature. Ovens vary so much, particularly when baking a sweet loaf. With sweet loaves like this one, I tend to leave the cover on the entire time as it gets way to crispy if I remove the cover.
18. Remove your bread from the oven and cool on a cooling rack for 2 hours before slicing.
NOTE
To bake a 1/2 loaf (mini loaf):
Preheat your oven to 450º F with your 3.5 QT Dutch Oven inside. (a mini Dutch oven)
Bake at 450º F for 25 minutes, covered.
*This is a Sourdough Living original recipe.
NOTE: You can purchase a reusable Bread Mat from Rosehill Sourdough. I chose not to get one through Amazon because a few of the reviews stated that the color came off on their loaf.
Bulk Ferment Guide from Tom Cucuzza of TheSourdoughJourney.com.
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