Cinnamon Raisin Bread has been on my mind, and on Sunday, I pulled out a KAF recipe for Cinnamon Raisin Sourdough that I have never baked. I wanted to see if I could reduce the yeast and use more sourdough starter, so I used 1 cup of my thick starter. I replaced 2 of the 3 cups of AP flour with whole wheat and the third cup with bread flour. I mixed the sourdough starter with the 2 cups of whole wheat flour and ½ cup of warm water and let it rest, covered for an hour. I proofed yeast in a bit of the sugar and ¼ cup water, mixed that in, then put it into the Zo. I added the egg and the cup of bread flour with the salt (reduced from 1 ¼ to ¾ tsp.). I used 3 Tbs. olive oil in place of the butter. I added an additional Tbs. of flour early on. The dough looked good. I went ahead and added golden raisins when the Zo beeped, rather than waiting and putting them in the filling. It was a very sloppy dough. I debated adding more flour but decided not to do so.
It rose in 50 minutes, and it was clearly a higher hydration than I usually tackle. I put it onto a mat, dusted with white rye, and did some stretch folds. I patted it out to 6 x 16 inches after I realized that I had selected the wrong Silpat mat (should have been 6x20). I did not use an egg and flour in the filling—just the cinnamon and sugar, which I spritzed with water before rolling. It was not as hard to roll up as I had feared. I dusted the outside with some more white rye after I had sealed it and tried to get it tight. I plopped it into the loaf pan—then realized that I’d not greased the loaf pan. (My husband was yammering at me about issues with the printer.) I was able to dump the loaf back out, grease the pan, then put it back. The second rise took 50 minutes.
After it went into the oven, I tented it after 20 minutes. The total baking time was 40 minutes to 192F. Some filling leaked out along one side, which I smelled early. I was able to put a piece of parchment on the rack under one side of the pan to catch some additional spill, but I’ll have to figure out how to clean it off the oven floor. When I bake this recipe again, I will put the bread pan on a piece of parchment.
The loaf looked good, and to my relief did not stick to the pan. The center sunk a bit while it cooled. I know the hydration was too high. I would add another 3 Tbs. of flour next time. It smells good, so I’m looking forward to a slice at breakfast tomorrow.
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