Flour: King Arthur Bread Flour
Ratios:
Leaven:
75g flour
75g water
1 tbsp starter
Dough:
75g leaven (used remainder for new starter)
350g flour
238g water
1 tsp salt
Add-in: 150g raisins (191g raisins after hydrating with boiling water/draining), 1/2 c. light brown sugar mixed with 2 tbsp cinnamon
71.1% hydration
Room Temp: 74F (air conditioning)
Humidity: 55%
Process:
Day 1: Mixed leaven, left on counter throughout the day. Mixed dough and left on counter overnight.
Day 2: 6X stretch-and-fold added raisins on 3rd and 4th stretch-and fold. Added cinnamon swirl and rolled up dough into loaf, placed on parchment, proofed 2 hr in the loaf pan. Preheated oven to 400F with a pan of water on the lower rack to create steam. Scored loaf with serrated knife. Baked 15 minutes at 400F with water pan, then removed water pan, lowered to 375F and baked add'l 30 minutes.
Remarks: The swirl disappeared during baking! Probably was too aggressive on the scoring, which cut into the cinnamon sugar layer, which exploded out of the score during baking. Raisin distribution was good. I skipped the egg wash which probably caused the crust to be a bit on the blonder side, although the recipe said to check internal temp to 200F and after 30 minutes the loaf was 209F. The crumb was very even and perhaps a bit on the wetter side, although technically I "overbaked" it by temperature. Crust was soft and easy to eat. Good cinnamon raisin flavor, smell reminded me of those Sunmaid loaves in the red bag that we had as kids.
Ratios:
Leaven:
75g flour
75g water
1 tbsp starter
Dough:
75g leaven (used remainder for new starter)
350g flour
238g water
1 tsp salt
Add-in: 150g raisins (191g raisins after hydrating with boiling water/draining), 1/2 c. light brown sugar mixed with 2 tbsp cinnamon
71.1% hydration
Room Temp: 74F (air conditioning)
Humidity: 55%
Process:
Day 1: Mixed leaven, left on counter throughout the day. Mixed dough and left on counter overnight.
Day 2: 6X stretch-and-fold added raisins on 3rd and 4th stretch-and fold. Added cinnamon swirl and rolled up dough into loaf, placed on parchment, proofed 2 hr in the loaf pan. Preheated oven to 400F with a pan of water on the lower rack to create steam. Scored loaf with serrated knife. Baked 15 minutes at 400F with water pan, then removed water pan, lowered to 375F and baked add'l 30 minutes.
Remarks: The swirl disappeared during baking! Probably was too aggressive on the scoring, which cut into the cinnamon sugar layer, which exploded out of the score during baking. Raisin distribution was good. I skipped the egg wash which probably caused the crust to be a bit on the blonder side, although the recipe said to check internal temp to 200F and after 30 minutes the loaf was 209F. The crumb was very even and perhaps a bit on the wetter side, although technically I "overbaked" it by temperature. Crust was soft and easy to eat. Good cinnamon raisin flavor, smell reminded me of those Sunmaid loaves in the red bag that we had as kids.
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