Sourdough Stretch and Fold Cinnamon Swirl Raisin Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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