Lamentations 3:31-33
[31] For the Lord will not
cast off forever,
[32] but, though he cause grief, he will have compassion
according to the abundance of his steadfast love;
[33] for he does not afflict from his heart
or grieve the children of men.
This is a 2 day event
First day is preparing starter in morning
Afternoon is mixing dough, Stretch and folds and overnight cold proof
Next day is the two dough rising, dough shaping and baking
Early morning
Add 1/2 c starter to small bowl
Feed it with 1 t Rye flour and 1 t Yeast
Do this on scale to make sure you have 110 grams
In the afternoon, starter will be bubbly and ready
Two 9x5 bread pans one covered with sprayed non stick parchment and the other will be for the steam
Set aside
Filling
1/8 c ground cinnamon
1/8 c white sugar
1/3 c light brown sugar
Whisk and set aside
2/3 c raisins
1 c boiling water
Boil water and pour over raisins
Let sit 30 min
Drain raisins and reserve liquid
Lay paper towels on plate and let raisins drain
Add enough water to equal 1 c
Dough
110 g Active bubbly sourdough starter
1 c of the liquid raisins were soaked in(add water if necessary)
1 T Honey
2-1/2 t oil
2-3/4 c aerated bread flour
1/8 T Salt
2/3 c soaked and drained raisins
Add sourdough starter to large bow, using Danish dough whisk, whisk Raisin water into starter
Whisk salt, honey, and oil
Add flour and whisk until no dry flour is left
Dough will be wet and sticky
Cover well and let sit 1 hour
Wet hands slightly when doing stretches
We will stretch this dough 4 times with a 30 minute rest between each stretch
The second stretch we will add 1/2 of the raisins
The third stretch we will add the rest of the raisins
The fourth stretch the dough will begin to tighten up
Hold it in your hand and lightly oil bowl
Return to bowl
Cover with lid and refrigerate overnight for 24 hours
Place on counter for 2 hours or until doubled in size
Lightly flour counter
Roll to a rectangle 10x14
Now we will add 2/3 of the sugar mixture to the rolled out 10x14 rectangle leaving a 2 inch border
Then roll each side to meet in the middle add the rest of the filling onto the crack where the two sides meet
Then from the bottom roll into log and lay in prepared pan
Tuck ends and pinch
Add dough to prepared pan
Cover and rise 2 hours until bread has risen to the pans rims
30 minutes before baking start oven at
425 degrees
Lower temp to 400 for baking
Slit top of dough down the middle, right before baking
Cover with other bread pan to make a steam oven
Bake 30-35 minutes
Check temp at 30 min
Final cook temp 200-205 degrees
Cool on rack for 45 minutes before slicing
