From the Kitchen of The Pearl of Seneca Lake B & B

Dundee, NY

Cinnamon Raisin Bread

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From the book   Artisan Sourdough, Made Simple   by Emilie Raffe

Making a sourdough starter is relatively easy.   It just takes time for the water and flour to ferment.   You can buy the starter or make it yourself.   The internet has many videos that are so helpful, including various sourdough recipes and helpful hints.     A friend gave me my starter.     I learned from her and my experience to keep the starter in the refrigerator.   It is very forgiving if ignored.   I take it out of the refrigerator the day before I want to use it, and then refresh it with more flour and water.

Cinnamon Raisin Bread has always been my favorite and this bread is the absolute best.   After it has risen, I move it to my round proofing basket (any round bowl would work) and then I bake it in my Dutch Oven, which provides the necessary steam.

Make the dough:   Combine, cover and let sit while the dough is resting.   Drain well.
    1/3 cup (65g) raisins
    ½ cup (65g) walnuts
    Warm water to cover

Whisk together the starter, water, flour and salt.
    ¼ cup (50g) active starter
    1 1/2 cup + 1 tsp (365g) warm water
    1/4 cup (20g) whole wheat bread flour
    cups (480g) white bread flour
    1 ½ tsp (9g) fine sea salt

Let rest 30 minutes.

Add the drained raisins and walnuts to the liquid and gently knead the dough till everything is incorporated, about 1 minute.

Bulk Rise:   Cover with a damp towel and let rise at room temp until double.   Could take 8-10 hrs depending on room temp.

Combine:
    ¼ cup (50g) sugar
    2 tsp (6 g) cinnamon

Remove the dough and lightly press out some of the large bubbles.   Let the dough rest 10-15 minutes.   Brush the dough surface with water.   Sprinkle with the sugar and cinnamon and form into a round ball.   Place into a proofing basket or round bowl and let rise 30 min to 1 hr.

Preheat the oven to 450 degrees.   Cut a piece of parchment paper to fit into your pot or Dutch oven.   Invert the proofing basket and transfer the parchment paper and dough into the Dutch oven.   Using the tip of a small knife or razor blade, make 2-3 shallow diagonal cuts into the dough.

Bake in center rack of oven for 20 minutes covered.     Remove the lid and continue baking for 40 minutes.