Sourdough Cinnamon Raisin bread

Demonstration of a sourdough Cinnamon-Raisin bread based on the Tartine Country Loaf recipe.

Recipe Ingredients
200g young levain*
700g +50g water at room temperature
200g whole wheat flour
800g bread flour
20g salt
300g golden raisins (about 3 cups)
1 cup brown sugar
3 Tbsp ground cinnamon

For sugar glaze
1 Tbsp granulated sugar
1 Tbsp water

Instructions
1. Prepare the Tartine Country Loaf recipe by mixing the levain, 700g water, and flours until all ingredients are incorporated. Cover with a clean towel and let rest for 30-45 minutes (autolyse).

2. Add salt and remaining 50g water, incorporate by squeezing the salt and water thoroughly into dough. Let rest covered 30 minutes.

3. Add raisins and squeeze and fold into the dough, making sure raisins are well distributed with no large clumps of raisins. Let rest covered 30 minutes.

4. Stretch and fold bread in all four directions. Let rest covered 30 minutes. Repeat this step 1-2 times if necessary, until the dough is spongy and light with some surface bubbles forming.

5. Divide dough in 2 parts and pre-shape into balls. Let rest covered 15 minutes (bench rest).

6. Mix together ground cinnamon and brown sugar.

7. Flip one dough ball over and gently stretch into a rectangular shape. Lightly dampen the dough surface. Lightly sprinkle cinnamon-sugar mix to cover. Fold sides of dough to center and pinch to seal. Press gently to flatten and widen the surface. Dampen and sprinkle with cinnamon-sugar.

Roll the dough from one end to form a loaf shape and place in an oiled loaf pan. Repeat with other dough ball.

Let rest covered, at room temperature, about 2-3 hours, or refrigerate covered overnight.

8. Preheat oven to 500 F degrees. Place a broiler pan in the lower rack. When oven temperature is reached, score the loaves and place in the oven. Carefully add cold water to broiler pan to generate steam.

9. Lower oven temperature to 450 F. Bake for 20 minutes, then lower to 425 F and continue baking for 40 minutes or until an instant read thermometer in the center of the loaf reads 200F.

10. Let cool on a rack for about 5 minutes, then release loaves from the pans. Meanwhile prepare the simple syrup glaze. Brush the simple syrup all over top of loaf.

Link to full Tartine Sourdough video: https://youtu.be/iMFCjQxLaWI

*Young levain is a starter fed 6-8 hours prior, with about 10% start to 90% of a 50/50 flour and water mix

Видео Sourdough Cinnamon Raisin bread канала Edie Cheng