Much like our ‘Everything Bagel Sourdough Bread’ recipe - the addition of cinnamon and raisins takes place during the lamination step; which happens right before you begin your series of stretches & folds.
Just as a reminder too….Lamination as it pertains to sourdough bread baking is when you stretch the dough as thin as possible without tearing it, then fold it back up into layers until it forms a dough ball. It’s the perfect time to add in any mix-ins you plan to include in your dough.
Now…Let’s get baking!
Cinnamon Raisin Sourdough Bread
375g Bread Flour
75g All Purpose Flour
325g Water @ 90F (+30g cold water for Bassinage)
125g Sourdough Starter
100g Raisins (Rehydrated in water mixed with 3g of ground cinnamon and 3g of maple syrup or brown sugar)
8g ground cinnamon
Prepare your Starter: 9-10pm
Mix up your starter in preparation to mix the dough the next morning- at least 125g of starter is recommended.
Next Day (Mixing Dough)
Begin Mixing the Dough: 8:00am-9:00am
Autolyse: Mix 325g of water + all of the flour in your stand mixer with the paddle attachment for 5 minutes on speed 3-4. Cover and rest for 1 hour.
Preparing the Raisins: Take your 100g of raisins and put them into a small bowl and add enough water to completely submerge them. Next, add 3g of ground cinnamon and 3g of maple syrup or brown sugar and stir well. Set this aside until the lamination step.
Add your starter (~125g) to the stand mixer bowl and mix, this time with the dough hook, for 5 minutes.
Bassinage: Add the salt and 30g of cold water to the mixer bowl and work the dough with your hands for a minute or two until the majority of the water is absorbed. Then, mix with the dough hook for 5 minutes on speed 3-4. Cover and rest for 30 minutes.
Lamination: Stretch the dough as thin as possible without tearing it on our work surface. Then, drain the liquid from the bowl you have your raisins rehydrating in, and sprinkle the now hydrated raisins and an additional 8g of ground cinnamon on to the thinly stretched dough, then fold it back up to form a dough ball.
NOTE: Cinnamon slows down fermentation, so you may need to add an extra 30-60 minutes of bulk rise time.
Bulk Rise: Stretch and fold the dough a few times (4-6), then cover and rest for 30-45 minutes. Repeat this process 3-4 more times over the course of the next 2-3 hours.
Pre-Shaping: Dump the dough out on the counter and preshape the dough into a ball. Lightly dust with flour, cover with a towel, and rest for 45 minutes on the counter.
Final Shaping: Shape the dough in a boule or battard and place it seam side up in your proofing basket, cover and place in the refrigerator overnight.
Next Day (Baking Bread)
8:00am - 9:00am
Preheat your oven and Baking Steel Original to 500F for 1 hour
Turn out your loaf onto a piece of parchment paper and score the top of it using a lame or razor blade.
Slide the loaf and parchment paper into your preheated steel, place 2 ice cubes next to it and quickly cover the loaf with an inverted metal/aluminum mixing bowl. Turn the oven down to 475F and bake for 25 minutes.
Open the oven, remove the bowl covering the loaf, and elevate the loaf on 2-3 Baking Steel Bracelets for the remainder of the bake. Turn your oven down to 450F and bake for 15-20 more minutes.
Remove the loaf from the oven and allow it to cool completely until cutting into it. Enjoy!
- Baking Steel
- Metal/Aluminum Mixing Bowl (to use during baking)
- Lame or Razor Blade (to score with)
- Parchment Paper
- Baking Steel Bracelets or a rolled up 'ring' of aluminum foil.
- Mixing Bowls
- Stand Mixer (extremely helpful, but not necessary - double mixing times if mixing by hand)
- Bench Scraper
- Proofing Basket