How I Make Sourdough Cinnamon Raisin Bread // Sarah Poppy
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- Hey friends!! Hope you love this video, I have some of the items I used linked below as well as the written recipe. Happy baking!!
Links
scale- bit.ly/3rhklCF
berkey water filter- bit.ly/2Kr12q3
mixing bowls- bit.ly/3p9DV23
redmond salt- shop.redmond.life?afmc=poppy15
Email- sarahpoppyyt@gmail.com
Instagram- sarahpopppy
*Disclosure: I only recommend products I use myself and all opinions expressed here are my own. My posts may contain affiliate links that, at no additional cost to you, I may earn a small commission from. Thanks friends!
Cinnamon Raisin Swirl Sourdough Sandwich Bread
160g bubbly sourdough starter
200g filtered water at room temp
100g whole milk or oat milk at room temp
500g AP flour
10g salt
1/4 c (ish) raisins
cinnamon sugar to preference (I would say at least 2 tbsp)
rice flour (optional)
1. Feed sourdough starter at least 6 hours before you want to mix the dough, I did this at 1pm.
2. Around 8pm, mix your (now bubbly) 160g starter with your milk and water until combined, then add your 500g flour and 10g salt and mix until a shaggy dough forms.
3. Cover and let rest for 1 hour.
4. (9pm) Stretch and fold/ knead the dough until it forms a smooth ball. "Grease" the empty bowl with water, add dough, cover and let sit over night.
5. In the morning, preheat oven to 450 with a cookie sheet on the lower rack.
6. Generously flour a dishcloth and set in your loaf pan.
7. Turn your risen dough onto a clean surface and carefully stretch it into a rectangle. Evenly sprinkle raisins and then cinnamon sugar on the rectangle of dough. Fold one side into the center and then the opposite side into the center, overlapping slightly. Add more raisins and cinnamon sugar being sure to leave a border on each side so the dough can adhere to itself, and then roll from the top. With the seam on the counter, carefully drag the shaped loaf across the counter to create surface tension and further shape the dough. Place shaped loaf seam side up into your lined loaf pan. Cover and rest for 30 mins.
8. Turn proofed loaf onto a piece of parchment paper by placing it on top of the dough in the pan, covering with a cutting board and then carefully flipping over. Transfer the dough on the parchment into the loaf pan and score with a lame or sharpened paring knife.
9. Put the bread on the upper rack and then carefully put 8-10 ice cubes onto the hot cookie sheet. Bake for 20-25 minutes
10. Let cool for at least 1 hour before slicing and eating :)
Mine is in the oven right now. I LOVE the simplicity of your directions. Thank you for giving me the confidence I needed to make this. This is the first bread I’ve made with my sourdough starter 😂 I’ve made everything from your cracker recipe to others, pizza crust, flatbreads, pancakes, etc. I am so excited for this though. I wish I could post a pic. It is so pretty 🤩 Thanks again 🙏🏻
Jessica!!!! You go girl!! Thank you so much for all of these kind words, I’m so happy my video was able to help you through! I’d love to see a pic, you can email me at sarahpoppyyt@gmail.com ❤️
This is a fun and easy recipe. thanks@!
Thank you! finally I see a person take off their rings when doing their bread! Great job !
1
please keep doing what you're doing c:
o mah lawddd you're so good at bakiing!!!!! this makes me wanna bake
What happens if I do a cold proof with this?
It might not rise quite as nicely, but I’m sure it’ll still taste great! Worth a shot if it would fit better in your schedule 💛
A simpler way is to just line the tin with parchment, then put the shaped loaf in the in. You don't need the step with the towel. Looks good otherwise.
Could you add some brown sugar too to the cinnamon mixture?
Yes! Not too much though, the sugar will add moisture to the dough and it might not bake properly :)
@@SarahPoppy thank you so much
Very nice, and thanks you !
The cinnamon and raisins keep breaking the dough when I’m shaping. Am I doing something wrong?
Ok I made this and it was first time using a loaf pan… it was beautiful but raw in the very middle 😳
Oh man Celeste!! I’ve had that happen to me too- dough can be temperamental like that sometimes. I just toasted before eating so the not quite cooked center would become more done in the toaster! Also, I would advise not stretching the dough less thin so that the raisins don’t break through as easily!
What would happen if you left the swirl end open instead of folding under?
I would be a little concerned of the cinnamon sugar pouring out and burning 😓 but who knows, it’s possible it’ll just caramelize and be so yum!
I’m Making your jalapeño cheddar sourdough bread today for the third time. It’s amazing 👍🏼👍🏼
I’m so glad you love it!!! ❤️❤️❤️
Wonderful job, as always! ❤️
Thank you so much, Lola!! 💛💛
Looks beautiful and delicious 😋
Thank you so much, Adriana!!
I have heard that the raisin should be soaked before hand, any reason why?
Hi!! Nope, not sure why some people soak them. I don’t have any issues skipping soaking! They still become soft in the bread :)
Ready to try my first loaf of bread!
So excited for you Hope!!!! ❤️❤️❤️
very nice, Thank you.
Looks delicious ❤❤
Exciting!! Will definitely be trying this recipe 😀👏
I finally nailed it down, Dawn!!! Yay!