Sourdough on Steroids with Cinnamon and Raisin Inclusions
This bake was my second try at a cinnamon and raisin loaf, and the best result so far. It slices without too much objection and makes a great light toast as well.
The balance of tartness and sweetness was spot on. It's really hard to keep our hands off it!
450g bread flour
50g whole wheat
335g filtered water
100g starter
12g fine sea salt
40g brown sugar and regular sugar, 80% brown to 20% regular
1 heaping tsp cinnamon
½ cup raisins
Using a stand mixer, mix flour and water for 3 minutes after it balls up. Cover and rest for 1 hour.
Incorporate starter and salt using the stand mixer. Mix for 3 minutes after it balls up. Cover and rest for 1 hour.
Soak raisins in hot water. Pat the raisins dry and add them after the second S&F.
Perform 4 stretch and folds on the countertop, 30 minutes apart.
Bulk ferment at room temperature in a straight-sided container until about a 40% volume increase.
Shape by first forming a rectangle. Mask off about 1 inch of all the edges before sprinkling the center with the sugar/cinnamon mixture. Shape into a loaf using your favorite method.
Cover and refrigerate overnight, and bake in the morning.
Preheat oven at 500°F for 50 minutes with a cast iron bread baker inside.
Set oven to 450°F and bake for 25 minutes covered.
Uncover and bake for an additional 6-8 minutes at 425°F. Watch carefully as the sweet dough may take less time to brown than usual.
Test internal temperature with a digital thermometer. Around 200ºF was enough for this bake.
Enjoy!