I’ve written earlier than about how a lot I get pleasure from baking home made bread right here: Sunday Baking Series: The Miracle of Bread.  After baking many various kinds of loaves, largely from Ken Forkish‘s fabulous book Flour Water Salt Yeast, I was ready to branch out on my own.  I thought about playing with new flavors and techniques.  Hubtastic’s vote went to creating artisan cinnamon raisin bread.  We each love the flavour of cinnamon raisin however often it is available in a squishy sandwich loaf, which isn’t almost as acceptable for grilled cheese sandwiches on a chilly winter evening!

A fast on-line search revealed that not too many individuals have tried a mash-up like this; most artisan-style cinnamon raisin bread have been no-knead variations, that are simple and scrumptious however missing that teeth-cracking crunchy crust slow-proofed bread has.  I knew that including sugar would velocity proofing time (sugar feeds yeast) which may probably result in collapsed bread construction if not monitored carefully.  Raisins additionally might have an effect on the construction (they’re heavy!). 

I most likely, have been I to play it protected, ought to have used a 100% white bread recipe for the bottom loaf, however that’s not how I do issues.  Instead, the richer wheat taste of Ken Forkish’s 75% complete wheat loaf, which could be made in at some point, gave the impression of the right foil for the sugar, cinnamon, and raisins.  I had made the loaf earlier than, so I knew what it ought to seem like at every stage of the method– simply in case something went awry after including the additional substances, I might regulate course or toss the dough earlier than losing an excessive amount of time. 

The loaf began similar to another dough.  To create the 75% (by weight) complete wheat combine, 750g complete wheat flour went in to a bucket with 250g white AP flour and 800g 95-degree water to autolyze for 30 minutes, adopted by folding in 22g salt and 3g yeast.

The recipe requires just a few folds in lieu of kneading (as do all of the recipes within the guide), which is much simpler and extra hands-off.  I held off on including the improv’d substances till the second fold to reduce any impact they’d have on the construction of the dough because it developed.  I wildly guessed and added 240g raisins, 90g brown sugar, and 12g floor cinnamon.

Yes, by weight!

I folded within the new substances and let the dough rise, fold once more, and rise once more similar to regular.  No indicators of something too funky occurring but! 

I actually thought that the dough can be tremendous sticky and arduous to work with, however happily, it behaved similar to another bread dough– smooth and pliable, however sturdy sufficient to carry a form whereas dealt with.  Raisins did hold escaping throughout shaping, however I’d simply stick them proper again in.  The loaves prooved within the baskets similar to typical too…

I selected to do two completely different shapes of loaves to go along with my two completely different shapes of Dutch ovens.  The spherical loaf is extra traditional for artisan boules, however the lengthy loaf is far simpler to slice and share.  These loaves bake at 475F for 30 minutes lined in Dutch ovens, which helps entice steam and permit the loaves to spring up, about double, earlier than the crust units.  Having to bake these with out seeing them actually upped the ante!  Would a complete day’s work be value it?

The home started to fill with the scents of carmelizing sugar and cinnamon, and I took that as a superb signal.  After the primary 30 minutes of baking, I took the lids off and breathed a sigh of reduction upon seeing two completely regular wanting loaves of bread.  20 extra minutes, and the crust was a darkish, darkish brown and the interior temp was simply round 200F.  

2 agonizing hours later, we lastly bought to bust right into a loaf, and it was each bit as candy, wealthy, and aromatic as we’d hoped.  It’s very uncommon that I get a brand new recipe proper on the primary strive, however right here we’re!  I’ve made this loaf no less than four instances since my first dangerous attempt to have used completely different base recipes relying on how a lot time I’ve and what I really feel like doing, however I at all times embrace no less than just a little complete wheat for the nutty stability to the brown sugar.

This bread wants completely nothing apart from just a little butter and flake salt, however for those who should mess with it, it’s closest buddies are inexperienced apples and cheddar cheese. We might or might not have executed this for dinner many instances.

Now that I’ve executed the risk-taking for you, get within the kitchen and take a look at it out for your self. The base recipe I used is certainly one of Forkish’s “Saturday” recipes, so for those who begin comparatively early, the bread comes out of the oven by dinnertime. This snowy vacation time of 12 months is the right alternative to spend a relaxed day within the kitchen with useful and/or bored guests and a toasty sizzling oven.


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