Cinnamon-Raisin Sourdough

I’m thinking about trying a series of sourdough breads with “inclusions”. There have been a number of different breads I’ve observed other bakers baking which look quite tasty.

I’ve done Cheddar-Jalapeño. This time I thought I’d try Cinnamon-Raisin

Both leverage lamination for the inclusions.

The cheddar adds a bit of additional moisture to the equation (as does the jalapeños that I put up last fall). The raisins much less (right out of box without plumping them up with water.

Getting the right ratio of raisins and cinnamon to the bread volume is a key metric. I tried to get 200g of raisins in; however, I only had 170g left in my box in the pantry. Even still, I had a hard time squeezing them into the loaf.

It didn’t help that I munched on some too…

Here’s how the loaf looked after my cold proof just after scoring before it went into my Challenger Bread Pan

Scored and going into bake

In any case, I laminated and baked it.

Didn’t quite get the oven bloom I’d hoped for…that said, I’m not rightfully sure what I should have expected.

Cinnamon-Raisin loaf cooling

After cooling I cut into the loaf. Nice crust. Good crumb. Cinnamon flavor isn’t over-powering and just a hint of sweetness from the raisins. Great heated with butter!

Crumb Shot

I’m definitely going to try again. I’m going to try other inclusions over the next weeks and months!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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