Raisin Cinnamon Sourdough Bread


 

Cinnamon Raisin Sourdough

Raisin sourdough

Lately, I feel like I’m hooked to sourdough baking.  Not only is the texture and the taste of the bread addictive, but the whole bread making process is addictive as well.  I just can’t describe the excitement I had when I took one successfully baked loaf out of my oven.  My friend is an amazing baker whose Instagram is yhsourdough; you can follow her to see all the amazing sourdough bread she bakes.  Although I didn’t get this Raisin Cinnamon Sourdough recipe from her, I learned from her that cinnamon breaks down gluten, and I should incorporate it to the dough towards the end of the bulk fermentation.  I still have a lot to learn, but this raisin cinnamon bread surely has a good texture and taste.

Ingredients (Hydration is about 72%):

Step 1 – Mix and rest for 1 hour

400g Bread Flour
35g Dark Rye Flour
15g Spelt Flour
320g Water

Step 2 – Mix and rest for 30  mins

10g Salt
90g Starter
3g Ground Cinnamon

Step 3 – Soak the Raisins

120g Raisin
¼ tsp Vanilla extract

½ cup

Water

If you already have your own sourdough starter, get it ready.  To make it from scratch, plan at least 7 days ahead of time (it may take up to 2 weeks if the weather is cold), please follow King Arthur’s sourdough starter recipe here.

2  Levain float test

Directions:

  1. Feed your starter with equal amount of water, flour and starter until it is active and ready to use (you will see a lot of bubbles, or you can run the float test if a levain is ready to use.  A small amount of levain is scooped out and dropped into a glass of room temperature water, and if it floats, it’s ready).  (Pictures above)
  2. In a mixing bowl, combine all flour and water.  Cover with a towel or plastic wrap and let it rest in room temperature for 1 hour.  (Pictures 1)
  3. After 1 hour, add 90g of starter, 10g of salt.  Use your hand to pinch and fold the dough over and over to get it nice and mixed.  The dough is much more wet and sloppy than it was during the first mix.  Cover the dough and set the timer for 30 minutes.  (Pictures 2 & 4)
  4. Soak 120g raisins with 1/2 cup of water (water should be enough to cover the raisins).  Add 1/4 teaspoon of vanilla extract, mix well.  (Pictures 5 & 6)
  5. Now we are going to stretch and fold the dough – Lift one side of the dough straight up until you meet resistance and fold it across the center.  Turn the bowl 90 degree and perform the stretch-and-folds (the dough is probably very relaxed in the beginning).  Once you have finished all the way around the bowl back to where you started, you have completed one set.  Cover the dough with plastic wrap and set the timer for 30 minutes.  (Pictures 7 & 8)
  6. Repeat Step 4 above three more times.
  7. After the last set of stretch-and fold, stretch the dough and sprinkle cinnamon and raisins.  Fold the dough down and sprinkle another layer of  cinnamon and raisins to the dough.  Repeat this step until you finish all the cinnamon and raisins.  (Pictures 9-12)
  8. Cover the dough with plastic wrap and let it rest for 1-2 hours.  (Picture 13)
  9. Dust your work surface with flour, fold the dough a couple of times and shape the dough to a ball.  (Pictures 14-15)
  10. Dust the banneton basket with rice flour, carefully transfer the dough to the basket. Cover with a towel and put it in the refrigerator for 5-10 hours/overnight.  (Pictures 16-18)

 

collages

Baking the bread:

  1. During the dough’s last 45 minutes of final proof, preheat the oven and the cast iron pan at 500F (preheating the pan for at least 45 minutes).
  2. Remove the basket from the fridge.  Put a piece of parchment paper on top of the banneton basket and put a chopping board on top of the parchment paper. (Picture 19)
  3. Now hold the basket and chopping board tight and flip over the banneton basket.  You can score the dough now.  (Picture 20)
  4. Remove the cast iron pan from the oven and slide the dough to the pan.  (Picture 21)
  5. Cover the cast iron pan and turn the oven temperature down to 450F and set the timer to bake for 20 minutes.  (Picture 22)
  6. After 20 minutes, uncover the pan and continue to bake for another 20 minutes.** (Picture 23)
  7. Let the bread cool down completely on a cooling rack before slicing it.

Note:  Each oven is different, you may need to adjust the cooking time for longer.

Raisin sourdough slices closeup

 

whole cinnamon raisin sourdough 2

Raisin sourdough slices

 

 

Turmeric Sourdough


Turmeric sourdough 3

Tumeric bread cover

Turmeric, known as the Golden Spice, originated in India where it was used as a culinary spice.  It comes from the root of the Curcuma longa plant which is part of the ginger family.  It’s interesting to learn that, before it was commonly used as a spice for food, it was used to as a natural dye for skin and clothing.

Turmeric is high in antioxidants and contains powerful anti-inflammatory properties, which is why it has been used in Chinese medicine for thousands of years.  It is still used for menstrual pain, traumatic injuries, spleen, etc. and also has shown strong evidence of being a preventative herb, helping to ward off many diseases like cancer, diabetes and heart disease.

When I make curry, I usually add a teaspoon of turmeric.  Turmeric has a spicy and bitter flavor, so adding too much turmeric to your dish will probably overtake the flavor.  Today, I made my sourdough by adding just 1/4 teaspoon of turmeric.  The color is beautiful and it doesn’t affect the flavor of my sourdough.

Ingredients (Hydration is about 72%):

Step 1 – Mix and rest for 1 hour

400g Bread Flour
30g Dark Rye Flour
15g Spelt Flour
¼ tsp Turmeric
320g Water

Step 2 – Mix and rest for 30  mins

10g Salt
90g Starter

Directions:

  1. Feed your starter with equal amount of water, flour and starter until it is active and ready to use (you will see a lot of bubbles).  (Picture 1)
  2. In a mixing bowl, combine all flour, turmeric and water.  Cover with a towel or plastic wrap and let it rest in room temperature for 1 hour.  (Pictures 2-3)
  3. After 1 hour, add 90g of starter and 10g of salt.  Use your hand to pinch and fold the dough over and over to get it nice and mixed.  The dough is much more wet and sloppy than it was during the first mix.  Cover the dough and set the timer for 30 minutes.  (Pictures 4 & 5)
  4. Now we are going to stretch and fold the dough – Lift one side of the dough straight up until you meet resistance and fold it across the center.  Turn the bowl 90 degree and perform the stretch-and-folds (the dough is probably very relaxed in the beginning).  Once you have finished all the way around the bowl back to where you started, you have completed one set.  Cover the dough with plastic wrap and set the timer for 30 minutes.  (Pictures 6 & 7)
  5. Repeat Step 4 above three more times.
  6. After the last set of Stretch-And-Fold, lightly fold the dough a couple of times, cover the dough and let it rest for 1-2 hours.
  7. Dust your work surface with flour, and fold the dough a couple of times and shape the dough to a ball.  (Pictures 8-11)
  8. Dust the banneton basket with rice flour, carefully transfer the dough to the basket. Cover with a towel and put it in the refrigerator for 5-10 hours.  (Pictures 12-14)

collages

Baking the bread:

  1. During the dough’s last 45 minutes of final proof, preheat the oven and the cast iron pan at 500F (preheating the pan for at least 45 minutes).  (Picture A)
  2. Remove the basket from the fridge.  Put a piece of parchment paper on top of the banneton basket and put a chopping board on top of the parchment paper. (Picture B)
  3. Now hold the basket and chopping board tight and flip over the banneton basket.  (Picture C)
  4. You can score the dough either a line or a cross.  (Picture D)
  5. Remove the cast iron pan from the oven and slide the dough to the pan.  (Picture E)
  6. Cover the cast iron pan and turn the oven temperature down to 450F and set the timer to bake for 20 minutes.
  7. After 20 minutes, uncover the pan and continue to bake for another 20 minutes.**’
  8. Let the bread cool down completely on a cooling rack before slicing it.

Note:  Each oven is different, you may need to adjust the cooking time for longer.

collages 2

 

sliced sourdough

Turmeric sourdough 2

Turmeric sourdough slices 2

Jalapeño Cheese Sourdough


sourdoughsougdough

Sourdough is known to be healthier and have a more complex flavor than white bread.  Good sourdough bread should have chewy crust and an airy moist interior characterized by lots of holes.  However, it will take some practice to make a good sourdough.

To make your own sourdough starter, you can follow King Arthur Flour’s page.  I am very lucky to have a sourdough starter passed down to me from my co-worker, who is also my good friend.  She has great enthusiasm for sourdough baking.  She practiced uncountable times to make perfect sourdough and started to be creative by using different ingredients.  Her energy motivated me, but I failed many times to reach today’s result.  This is one recipe that I tested out a few times and adjusted the ingredients to suit my taste.

I’m using the “Stretch-And-Fold” technique for my sourdough as the hydration is 78%.  When the dough is very wet, the traditional kneading method is impossible to handle.  Before you make this bread, make sure you have time staying home to stretch and fold your dough every 30 minutes for 2 hours.

Jalapeno Cheese sourdough

Ingredients:

Step 1 – Mix and rest for 1 hour
445g Bread flour
320g Water
Step 2 – Mix and rest for 30 mins
10g Salt
25g Water
90g Starter

Ingredients to add before final proof:

60g Jalapeno
170g Cheddar Cheese/Mozzarella Cheese (save some for sprinkling on top of the dough)

Making the Dough:

  1. Feed your starter with equal amount of water, flour and starter until it is active and ready to use (you will see a lot of bubbles).  (Picture 1)
  2. In a mixing bowl, combine 445g of bread flour and 320g of water.  Cover with a towel or plastic wrap and let it rest in room temperature for 1 hour.  (Pictures 2-4)
  3. After 1 hour, add 90g of starter, 10g of salt and 25g of water.  Use your hand to pinch and fold the dough over and over to get it nice and mixed.  The dough is much more wet and sloppy than it was during the first mix.  Cover the dough and set the timer for 30 minutes. (Pictures 5-9)
  4. Now we are going to stretch and fold the dough – Lift one side of the dough straight up until you meet resistance and fold it across the center.  Turn the bowl 90 degree and perform the stretch-and-folds (the dough is probably very relaxed in the beginning).  Once you have finished all the way around the bowl back to where you started, you have completed one set.  Cover the dough with plastic wrap and set the timer for 30 minutes.  (Pictures 10-12)
  5. Repeat Step 4 above three more times.
  6. After the last set of Stretch-And-Fold, lightly fold the dough a couple of times, cover the dough and let it rest for 1-2 hours.
  7. Chop jalapeno in small pieces.  Leave the seeds if you like spicy food.  (Picture 13)
  8. Cut cheese into small chunks.  (Picture 14)
  9. Final proof – Lay 1/2 of the cheese and jalapeno into the middle of your dough, fold the dough and lay the second 1/2 of the cheese jalapeno onto the dough.   Dust your work surface with flour, and carefully transfer the dough and gently shape the dough to a ball.   (Pictures 15-16)
  10. Dust the banneton basket with rice flour.  Lightly flour the surface of the dough and place the dough in the banneton basket (seam side down).  (Pictures 17-18)
  11. Cover the basket with a towel and put it in the refrigerator for 5-10 hours.  Proofing the dough in the fridge will improve the gluten structure.  (Picture 19)

Collages 2a

Baking the bread:

  1. During the dough’s last 45 minutes of final proof, preheat the oven and the cast iron pan at 500F (preheating the pan for at least 45 minutes). (Picture A)
  2. Remove the basket from the fridge.  Put a piece of parchment paper on top of the banneton basket and put a chopping board on top of the parchment paper.  (Picture B)
  3. Now hold the basket and chopping board tight and flip over the banneton basket.  (Picture C)
  4. You can score the dough now and sprinkle shredded cheese on top.  Remove the cast iron pan from the oven and slide the dough to the pan.  (Pictures D and E)
  5. Cover the cast iron pan and turn the oven temperature down to 450F and set the time to bake for 20 minutes.
  6. After 20 minutes, uncover the pan and continue to bake for another 20 minutes.**
  7. Let the bread cool down completely on a cooling rack before slicing it.

Note:  Each oven is different, you may need to adjust the cooking time for longer.

Instructions

cheese sourdough