MY CINNAMON RAISIN SOURDOUGH bread recipe that is TO DIE FOR!
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- เผยแพร่เมื่อ 27 ก.ค. 2020
- #cinnamonraisin #sourdough
I have been teasing this recipe on Instagram for a while now, but no more! This is my own cinnamon raisin sourdough bread, which I created with sourdough bakers in mind. It is SCRUMPTIOUS. I can't control myself around this cinnamon raisin loaf. JUMP AHEAD to the ingredients card: 1:05
This is not a beginners recipe or a how-to-make sourdough bread recipe. It takes a lot of time and patience to build up to making a good loaf of sourdough, before you're able to enrich it with things like sugar. Sourdough bread is not something you can just jump into and make, like other breads. But! Beginner sourdough
people....I WILL make a how-to video for sourdough starters and my base sourdough recipe. Once you master that, then you can come back to this video and try it!
Keep in touch!
@thetravelmuse on Instagram
My dutch oven:
www.surlatable.com/le-creuset...
My apron:
food52.com/shop/products/7471...
*Nothing in this video was sponsored and no one is paying me to make this.
So, I made this bread today and I have to say, it was incredible! Thanks for sharing this great sourdough recipe with us.
Well done and greetings from Nashville, TN! Really, very thorough and fun to watch. I started my starter recently and this is second on my list of to-do's... Thank you!
Thank you for sharing your process. I'll be making it this week. I'm also going to try making a fig and walnut loaf. I'll keep you posted.
Made the 1st loaf. Fantastic! I’m on to cranberry walnut. Pretty excited!
Wow. Dedicated. Looks fantastic
I made the dough yesterday and baked it this morning. This bread is TO DIE FOR! Thank you for sharing.
I'm so glad!!!
Baked a loaf this morning for my wife for Valentines Day. After it was baked I spread a nice layer of simple icing made of real vanilla, sugar, cream, and butter over it. This bread, more like a cake, is delicious.
Thank you for doing the testing for me! I’m ready to make it now
Beautiful recipe! I love your cats!😻
Wow!
Amazing, yummy bread!
Thank you for sharing!
Greeting from Singapore!🇸🇬⚘⚘⚘
Edith
‘Last meal situation’ 🤣💀 Definitely trying this, thanks so much!! 💋
You are a wonderful presenter! I too LOVE SPELT flour and use it all the time with my sprouted whole wheat flour. I am excited to try this recipe. I just bought some Manuka honey. Your technique of sneaking in a little sweetness mixing the honey in water is going to be fun. Again, you are a wonderful presenter and I will interested in your other items on your channel! Thank you!
I love your personality and that you showed me how to fix issues...which I will probably experience🙄. I can hardly wait to try this !
Wow that is so cool!
thankyou! It was delicious!
delicious recipe thanks!
Thanks for the recipe! Keep posting such videos! 🙂❤️
My pleasure 😊
great tutorial! thankyou! 🤗
Excellent recipe. I didn’t have Spelt Flour but I did use whole wheat flour as a substitute. I’m going to order Spelt flour and bake it again. I soaked the raisins in Lady Grey Tea overnight. The bread was soooo good. Thanks for sharing the recipe and tips.
I just baked this bread and it's delicious!!! Thank you a lot for this recipe...it's so tasty and fluffy...I love it. Of course I ate it warm cause I could not wait with that great smell around the house. Now I have a lot of bread to eat hehehe 🤤 🤤 🤤
This loaf is utterly to die for! I'm relatively new to sourdough baking but have done enough to have a bit of a feel for the craft and decided to give this loaf a go. The amount of moisture during stretch and fold Nos. 3 & 4 was a bit daunting but I trusted the process in the video and the result was magnificent. I used 2.5 teaspoons of cinnamon to 70 grams of brown sugar and the flavour was good but I might increase the cinnamon next time (I couldn't find the measurements for this anywhere). The crust is chewy and the crumb was great - it looked similar to yours loaf in the video. The loaf has a lovely spongy texture which is divine. Thank you for posting - without watching the video I suspect I wouldn't have had the knowledge to pull this off. I'll be baking this regularly!😀
You dancing around while munching your bread is so relatable
I love the cats in the background! I hesitate on recording because of my nosy cats and dogs. Love that your channel is realistic
I really enjoy how realistic it was! You showed all the sticky and messy part of dealing with the dough. I feel constantly frustrated with other baking sourdough bread videos because they are always super clean and the dough never looks like it was supposed to look. I'll definitely try this recipe!!! Hugs from Brazil!
Hahaha I'm no Martha Stewart, I make plenty of mistakes but I kinda like the mistakes. ha.
@@NathalieTravelMuse ahahahaha Thank you! BTW, I made the bread and it was delicious!
You mentioned sugar cinnamon mixture , but what’s the measurements. Thank you
You are funny and silly, I will try to make this for my dear wife 😊 I might take shortcuts as I normally do. 😂
Great recipe. I am going to try this. I don't autolyse, I mix all my doughs al-in, BUT I use less levain/starter to lengthen the proving and to develop the dough more fully. I cannot tell the difference in the final result, but it is much simpler.
Great technique!
I made this on Friday (feb 26), followed the recipe with all ingredients, except, I blended my own cinnamon with coffee grinder from cinnamon sticks. So didn’t need as much. Used 3 tablespoons. It turned out perfect. ! Good base recipe for other add ins besides c&r.
Truly glorious bread! Oh man, I wish I had the patience for sourdough!
Thank you!! It really demands so much patience lol
It looks so good! 🤤
It was! i have zero self control around this bread.
omg this looks amazing i def need to try this
Yes you do!! Let me know how it goes
I made this today, I didn’t think I can put the whole 75 g of mix cinnamon/sugar so it looks like I only used half, now I wished I used all of it. It tasted good but was sort short of the cinnamon taste. Next time I’ll try to cover the entire boule with it not just along with raisins. I toasted it & load it up with pumpkin butter, sooo good. Thanks muse for the recipe!!!
I just finished making a trial loaf of raisin sourdough...THEN I decide to go on youtube to look for a recipe AFTER i just tried making it my own way. LOL I learned a few tricks from your video (honey water, add salt after 2nd stretch and fold, dark brown sugar). I will definitely use your recipe next time. I have no idea why I jump into things and later study how to do it. Thank you for the recipe. Yours is better.
Definitely not for the beginner. The final product looks amazing! And the crunch... You look beautiful as always.
Thank you so much!!
I made a variation of this mixed with the Josh Weismann sourdough recipe. I haven’t perfected it yet but I’m close. For what I have in proud of, and everyone who has tried it says it’s good.
Very good recipe and presentation. I’m a SD baker and have made the craisin walnut loaf. I use to make a Levain but now I just use straight starter, skipping a step. The other steps I do. Will try your recipe soon, but no recipe posted here. This is 80% hydration, very high hydration. I’ll probably bring it down to 75%, as that’s what I work with.
The crunch...
....is everything
Perfect
Your instructions are awesome, thanks so much!
Made this yesterday and have to say, it was all a bit wet and very messy. I think I should have dried the raisins. Too much moisture in the dough. And the cooking time was too long. It came out a bit black. But still worth it and definitely tasty 😋
Thanks for your recipe. I took it to the next level with my own twist. I added a tangzhong to the recipe for incredible moisture. I also added 2% vital wheat gluten and 2% diastatic malt powder. I also increased the hydration from 76% to 80%. I did all the mixing in my Ankasrum stand mixed (no messy hands). I followed the mixing times as shown on Jim Challenger's Webster for sourdough bread (Challenger Bakeware). I used my Brod & Taylor proofed set at 86 degrees (30 C). Bulk fermination was approximately 4 hrs 15 minutes. (50 % rise) I used my Challenger Bakeware pot , which I preheated to 500 degrees. Once thed bread was placed in the oven, I turned off the oven for increased rise. After fifteen minutes I set the oven at 450 degrees. Baked covered for 35 minutes, uncovered for 12 more minutes (205 degrees). This was absolutely the best sourdough cinnamon raisin bread I have ever tasted. The flavor, moisture, crust, crumb and chewy texture was perfect.
Very Nice
Made the recipe and it was awesome! Replaced the spelt flour with whole wheat and loved it!
YES whole wheat is a great swap, and sometimes make this bread easier to work with as it absorbs so much liquid.
What type of spelt was used? Whole grain? White spelt? All purpose spelt? I even have sprouted whole grain spelt!
🥰Thank you
Wow, looks awesome.
I do something similar with olives🙂.
This will be popular with my kids👍
Did the olive loaf come out well? I love olive bread.
this recipe is awesome ! I added some pecans and it worked perfectly. Thank you thank you
You are so welcome! That sounds delicious.
Oh wow that sounds delicious. How was it adding the pecans? Did you also add the raisins? I would be interested in trying to add pecans also.
I like your presentation, will tweet my current method for better flavours.
the cinnamon / brown sugar mix, what measurements do you use ?
How long do you leave the loaf on th counter after overnight fridge ? Thanks
I am gonna try this today but with dates instead of the raisins .. can not wait to try it, it looks PERFECT :D
How did it work?? I imagine it tasted great!
@@NathalieTravelMuse it was delicious. All my family enjoyed it
Wow, your bread looks gorgeous, but I am amazed that you didn’t burn your hands when you placed that bread in your pre-heated Dutch oven and adjusted the parchment paper! I was dying for you as I watched that part.
Do you think this will work without spelt four?
What are the changes if I only use Bread Flour?
It looks really good! I have to try it with the spelt flour! I like to soak the raisins in water before I add them to the dough so they don’t absorb any moisture from the bread!
yeah I read lots of recipes where people soaked their raisins first - one even said they soak it in grand marnier 😄
@@NathalieTravelMuse x
Hiii it looks amazing, but could you tell me the type of recipient where you baked the bread? Thank you! Can’t wait to see more of your videos ☺️ greetings from México 🙌🏼
That pot is a cast iron Dutch oven. It gets nice and hot when you place it in your oven while you are heating the oven so it results in a bread with beautiful oven spring. You must use quality oven gloves to remove it and place your dough in carefully using parchment paper as the Dutch oven gets extremely hot!
Good stuff but ditch the cling film/glad wrap and get a reusable shower cap instead.
Have you tried using heirloom flour ?
You are hilarious!! I love watching your videos!! Im totally going to make this, I've been waiting for you to share this recipe!!! Did you use steam in the baking process???
I did not, but of course you could if you want to
Baked it this morning, my house smells glorious!!! I can't wait to cut into it!!
Thanks :)) And No, the challenger pan that I baked it in retains a lot of the moisture so I don't have to add extra steam
@@NathalieTravelMuse
It looked like a Dutch oven in the video.
I just made this and it is amazing! I couldn't wait a full hour for it to cool down before we cut it so it fell a little in the middle but that didn't stop us from eating the whole loaf in 5 minutes! In fact, my older daughter was taking a shower and I had to wrestle a piece away from my husband and younger daughter just so she would get to try it!
Here are my tips/comment on this recipe:
-I started searching for a recipe for cranberry sourdough around 6:00 or so last night. After watching about half the video, I decided to make it. The recipe requires a long period of time (lots of resting time), so I ended up skipping two of the last steps, going to bed and then setting my alarm at 12:30 a.m. to put it in the fridge. So please give start it earlier in the day!
-Add the salt with the dry flour - do not add it on the second stretch. I don't know why this is suggested, but as I predicted when making it, the salt did not mix evenly and I got a big bite of salt in the bread.
-I used cranberries. Before I added them, I boiled them for a minute with a tiny bit of water and some cinnamon. Next time I will pat them dry with a paper towel before adding them so they don't add so much water. They were delicious though.
-I was rushed for time/too tired so I added all the sugar/cinnamon/cranberries in the second stretch. I then just did a careful final stretch in the bowl.
-As I said, I started this process to late and so I set my alarm for 12:30 a.m. to put the dough in the fridge. I was definitely too tired for the 12-minute "bench stretch" so I skipped it. I don't know what difference it would have made but it was still delicious!
I have only been making sourdough for about 2 months and this was an easy recipe for me once you watch the video once or twice. My family loved this bread! I will probably make it once a week from now on! Thanks so much!!!
I have some photos but not sure how to upload them.
Yay Im so glad this worked out for you!! I say add the salt on the second stretch because salt can retard the fermentation/starter, so you must add the starter in first, let in incorporate, and then add the salt to encourage the most oven spring.
@@NathalieTravelMuse Actually the common belief that salt inhibits dough development abd fermentation is largely a myth. This has been tested under laboratory conditions and with the low salt content in most SD doughs the results are virtually identical.
and the cat walks by nonchalantly.......... cute
Great instructions, but for some reason mine comes out burnt at the bottom, even putting a cookie sheet as a shield 😂
What temp do you bake at? I saw you mentioned putting it back in the oven for 30 mins after taking off the lid. Is the oven still on at this point? Thanks. Great video and inspiring!
thank you! I do 475. My challenger pan bakes up hotter than a dutch over so I turn it down. If you have a standard dutch oven, I'd do 480-485, depending on your oven.
How much cinnamon and how much sugar?
Looks delicious!! Do you have any tips on beginner sourdough recipes?
I'm making a video about that - it's a whole process! Hoping to have it up in the next few weeks
@@NathalieTravelMuse This recipe looks so good! 🥰😋 I was looking for the beginner base sourdough recipe video but couldn't find it... Is it still in the process of making. Definitely have plans to make this one once I master a regular sourdough though! 😊
Oh you Sweet Baboo!
Sorry to ask - for the sugar mix, what is the split between brown sugar and cinnamon? Would love to give this a try!
Wondering the same!
Hi. Nathalie. Do u have a recipe I can print of the cinnamon sourdough loaf? I want to be able to refer to it as I put ingredients together. Thx. Sylvia
Not yet! I have to write them out and haven't done it yet. They'll be posted here when ready!
How do you avoid burning the bottom? I cooked it in a dutch oven w/ parchment paper with the exact same temp and time.
Not sure what she does. But I put some coarse cornmeal or rice flour at the bottom of the Dutch oven, under the parchment paper.
My bottom was burnt aswell
How long should I bake if I don’t have a Dutch oven? And just use a regular baking tray
Bake at 475 for 35 or so minutes with steam (put ice cubes in a heated pan under the tray when you first put it in) then look at bread to see color or you could take temp; should be around 200 degrees.
Your cat is walking on you countertop 😝
Does the beautiful rise and crumb here debunk the cinnamon-as-villain in the proofing process?
yes!! just dont fold it in completely, only laminate. I did this dozens of times and it always worked!
This came out beautifully. However I'm struggling with the quantity of cinnamon. You said you use half with the sugar. Half of 75gms is about 37gms. I weighed a tsp of cinnamon and came to 2-3gms. To get 37gms I'd have to use 4 Tablespoons of cinnamon. Do you really put that much? I usually put 2 tsp when I make a loaf. Did I calculate this correctly? Thanks.
I’m going to try 50/50 by volume not weight...make enough mixture to reach the 75gms. Do a taste test then add more of which ever one is needed...
I know this is probably late to help you but maybe for someone else just watching this video. I started with equal parts until I reached 75grams then did a taste test and added just a bit more of each. I ended up with 4tbls (packed) brown sugar and 3tbls cinnamon. My total came to 80 grams...after the bake I could have used a little more cinnamon....😎 but that’s a good start
@@maxwellmark Thank you!
How much cinnamon vs brown sugar in the 75 gram mix??
It's really up to you. In the video I said equal parts, so half and half, but if you want more or less of each you can adjust it. I like it sweet and lots of cinnamon
I know this is probably late to help you but maybe for someone else just watching this video. I started with equal parts until I reached 75grams then did a taste test and added just a bit more of each. I ended up with 4tbls (packed) brown sugar and 3tbls cinnamon. My total came to 80 grams...after the bake I could have used a little more cinnamon....😎 but that’s a good start
You look great Nathalie ❤️❤️❤️❤️
thanks!
I don't have spelt flour. Will this recipe work as well with all bread flour? Thx!
Yes for sure, but it will help to add something really high in protein content, like wheat flour or even a little bit of rye. The added strength is helpful.
@@NathalieTravelMuse thanks! I can replace the spelt with rye flour or whole wheat?
@@gandelmom Yes but both will absorb more water than the spelt, so try increasing hydration to +/-78%
I don't understand why you didn't include a recipe that we can print.
at 9:53 how did you not completely destroy the back of your hand on that pre-heated dutch oven? 😳
The magic of editing
Should not you put the cloth on the top of benetton instead of putting it under the dough and just cover plain benetton with flour, so it will not stick?
necroing your comment a bit, but I'm sure you understand by now that the liner helps to insulate the dough and facilitates easy separation from the banneton as well as keeping flour from possibly lodging in the banneton cracks and affecting future loaves. She didn't need to cover the banneton either if she wanted a thicker base crust as it dehydrates in the fridge, but covering it will retain some of the moisture and make the base crust thinner. Happy baking!
You’re gorgeous😘
I am confused, how did you not burn your hands at around 9:50-9:55, was it a retake or something?
100% that was a cool pot just for filming.
She also had it on her bare countertop... def in there for a clean shot. She'd have put it in the pan while it was pulled just out of the oven. Hope no-one copied this maneuver >
No ring on her finger fellas ;)
She has a wedding band on
I tasted a bit of snob in this video/recipe. Passive/Snobby.
I want taste-o-vision... the wonders of tech these days... 🙃
You need to take your rings off. What the hell?
my rings stay on... no big.
U thinks that's good
.add.cherries ..omg