February 15, 2023 - 4:02pm
Cinnamon Raisin Sourdough
I've struggled getting a cinnamon raisin sourdough to ferment. After switching to commercial yeast, I decided to give natural leavening another go. Ultimately, the loaf turned out better from a fermentation standpoint, but I don't think I ended up using enough cinnamon. Rather than a cinnamon raisin loaf, it was more of a raisin loaf with the essence of cinnamon.
Regardless, it ended up tasting good, and was not nearly as dense as my previous sourdough attempts.
For anyone who might be curious, I used Cairnspring Mills Trailblazer flour at 75% hydration.
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https://www.thefreshloaf.com/node/68488/20210623-wholegrain-cinnamon-raisin-bread-clas
Yippee
To rehydrate any dried fruit mist heavily with water and microwave for several minutes to warm it then cover and let fruit soften . may need to increase or decrease time and water ( can use fruit juice instead of water for more robust flavor)
Take the hydrated fruit and chop if dates or large figs etc and toss with cinnamon or cinnamon/ sugar , your preference till thoroughly covered. That’s it laminate into your bread dough. Provides explosions of terrific flavor and none of the detrimental effects from cinnamon on your rise.
A number of TFL ers have done this after I posted and been very pleased with the result . Good luck
Going to try it next time!
I’ve touted this for years. Makes no sense to soak dried fruit in excess water then add the flavored water with flavorless fruit back! Barely rehydrate and put those plump flavorful suckers back in your bread… by hand … don’t use a mixer it tears the fruit to pieces. Fold gently. Try using orange juice or any liqueur to flavor after the heating and what a mouthful of tastiness. Also use MORE fruit!!! A slice of bread should have lots of fruit!!! Don’t worry that it changes the dough hydration if you’ve done the microwave/ hydration thing correctly your dough will be fine.
one last thought….. holes are for old socks and jeans… not bread 😊
I’m inclined to agree. Took me a long time to learn, but the bread I enjoy most is rather short on holes.
Actually, I agree with all of the above :)
That is a great idea. I never thought of tossing the rehydrated fruit in cinnamon. That will definitely be incorporated into my next attempt.
Thank you for sharing your knowledge and expertise!
I use my homemade cinnamon- sugar mix! The sugar caramelizes with the fruit sugars at the high baking temp. Didn’t want to freak out anyone whose worried about too much sugar… but I’m sure plain cinnamon will be good too ❤️🙏
Hey! your cinnamon raisin sourdough looks fine. Here are some of the few tips I wanted to share to ferment the cinnamon raisin sourdough hope you guys will like it!
Use an active starter: Make sure your sourdough starter is active and healthy before using it in your dough. If your starter has been inactive for a while, consider refreshing it a few times before using it.
Adjust the hydration: Depending on the moisture content of your raisins, you may need to adjust the hydration of your dough to get the right consistency. If the dough is too dry, it may not ferment properly. If it's too wet, it may be difficult to handle.
Use warm water: Sourdough bread ferments best in a warm environment, so use warm water when mixing your dough. The ideal temperature for fermentation is around 75-80°F.
Use a fermentation container: Use a container that allows your dough to breathe and prevents it from drying out while fermenting. A glass or plastic container with a loose-fitting lid works well.
Add cinnamon after the first rise: Cinnamon can interfere with the fermentation process, so it's best to add it after the first rise. Once the dough has risen, flatten it out and sprinkle cinnamon and raisins on top, then roll it up and shape it into a loaf.
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