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

Stretch and Fold Manchego and Everything Bagel Sourdough

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ecclesiastes 12:7

[7] and the dust returns to the earth as it was, and the spirit returns to God who gave it.

2 9x5 bread loaf pans same maker

Parchment 

100g (1/2 c) levain or fed starter

400g (3 1/4 c) bread flour

300g (1 1/4 c) water

room temp

8g(1 1/3 t) kosher salt

40g (3 T) frozen salted butter, shredded

3 T grate frozen; keep cold until the second stretch and fold

1/2 c manchego cheese, cut into tiny chunks 

1 t Everything Bagel seasoning, sprinkled on cheese chunks

Before bake

1 t Everything Bagel seasoning for top

1/4 c grated manchego cheese for top 

Feed Your Starter (or Make Levain)

I took 1/2 c starter from fridge and fed it a teaspoon of Rye flour and 1 t water, stirred and let it sit for a few hours

Make your levain in the morning. By evening, it should be at least doubled in size, have lots of bubbles, and domed on top, not sinking down.

Starter doubled and ready

Mix the Dough

Add to your bowl in this order: 

Water (300g)

Starter/Levain, and mix until dissolved ("milk" it into the water), 

Flour (400g)

Salt (8g)

Stir until no dry flour remains

Mix into a shaggy ball

The grated frozen butter, seasoning and cheese come later — during the second stretch and fold

Stretch & Folds

Do 3 sets, 30 minutes apart

Before you start, grate 40g frozen salted butter and keep it in the freezer. 

Prep cheese

With wet hands: grab one side of the dough, stretch it up, fold it over to the other side, rotate the bowl 90 degrees, and repeat on all 4 sides

On the 2nd set of stretch and folds, add the grated frozen butter, cheese and

Seasonings together and fold them through the dough

After each set, cover and let rest 30 minutes before the next set.

After your last fold, transfer to a lightly oiled container 

Cover tightly 

Overnight, in fridge 

Shape

Pour dough onto parchment 

Flatten out and roll into a loaf

Tuck ends, seal and turn seal to bottom 

Place shaped loaf, seam-side down

Cover and refrigerate.

 

Into the Fridge (Cold Proof) overnight at least 12 hours

Tip: The cold proof develops flavor, increases the gut health benefits and makes the dough easier to score if you choose to score, I did not

 No Preheating loaf pans

Score & Bake

Spray parchment with non stick

Score(not necessary) but it's pretty

Flip dough onto parchment paper lined pan

Lower into loaf pan

Sprinkle top with cheese and seasoning 

Let sit on counter for 1 hour before baking

Bake preheated 450 degrees for 20 minutes covered with another loaf pan

Reduce heat to 400 and bake covered another 30 minutes 

Remove cover if bread is 205-210 degrees

Cut off heat and leave in 5 minutes to achieve a toasty brown color 

Cool 1-2 hours before cutting

This prevents gumminess 

Internal temperature needs to be 205-210°F 

 

Stretch and Fold Sourdough Hoop Cheese Spring Onion Loaf

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

John 1:14

[14] And the Word became flesh and dwelt among us, and we have seen his glory, glory as of the only Son from the Father, full of grace and truth.

2 9x5 bread loaf pans same maker

Parchment 

100g (1/2 c) levain or fed starter

400g (3 1/4 c) bread flour

300g (1 1/4 c) water

room temp

8g(1 1/3 t) kosher salt

40g (3 T) frozen salted butter, shredded

3 T grate frozen; keep cold until the second stretch and fold

40g (3T) scallions diced (I'm going to add more onions next time)

1 c grated Hoop cheese

1 t Italian seasoning  

Feed Your Starter (or Make Levain)

I took 1/2 c starter from fridge and fed it a teaspoon of Rye flour and 1 t water, stirred and let it sit for a few hours

Make your levain in the morning. By evening, it should be at least doubled in size, have lots of bubbles, and domed on top, not sinking down.

Starter doubled and ready

Mix the Dough

Add to your bowl in this order: 

Water (300g)

Starter/Levain, and mix until dissolved ("milk" it into the water), 

Flour (400g)

Salt (8g)

Stir until no dry flour remains

Mix into a shaggy ball

The grated frozen butter, scallions and cheese come later — during the second stretch and fold

Stretch & Folds

Do 3 sets, 30 minutes apart

Before you start, grate 40g frozen salted butter and keep it in the freezer. 

Prep 40g scallions, diced

Prep cheese

With wet hands: grab one side of the dough, stretch it up, fold it over to the other side, rotate the bowl 90 degrees, and repeat on all 4 sides

On the 2nd set of stretch and folds, add the grated frozen butter, cheese and

scallions together and fold them through the dough

After each set, cover and let rest 30 minutes before the next set.

After your last fold, transfer to a lightly oiled container 

Cover 

Overnight, in fridge 

Shape

Pour dough onto parchment 

Flatten out and roll into a loaf

Tuck ends, seal and turn seal to bottom 

Place shaped loaf, seam-side down

Cover and refrigerate.

 

Into the Fridge (Cold Proof) overnight at least 12 hours

Tip: The cold proof develops flavor, increases the gut health benefits and makes the dough easier to score if you choose to score, I did not

 No Preheating loaf pans

Score & Bake

Flip dough onto parchment paper lined pan

Spray with non stick

Score(not necessary) but it's pretty

Lower into loaf pan

Sprinkle top with Hoop cheese and Parmesan 

Sprinkle top Italian seasoning 

Let sit on counter for 1 hour before baking

Bake preheated 450 degrees for 20 minutes covered with another loaf pan

Reduce heat to 400 and bake covered another 30 minutes 

Remove cover if bread is 205-210 degrees

Cut off heat and leave in 5 minutes to achieve a toasty brown color 

Cool 1-2 hours before cutting

This prevents gumminess 

Internal temperature needs to be 205-210°F 

 

Stretch and Fold Butter Spring Onion Sourdough Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 40:28

    [28] Have you not known? Have you not heard?

    The LORD is the everlasting God,

        the Creator of the ends of the earth.

    He does not faint or grow weary;

        his understanding is unsearchable.

 

2 9x5 bread loaf pans same maker

100g (1/2 c) levain or fed starter

400g (3 1/4 c) bread flour

300g (1 1/4 c) water

room temp

8g(1 1/3 t) kosher salt

40g (3 T) frozen salted butter, shredded

3 T grate frozen; keep cold until the second stretch and fold

40g (3T) scallions diced (I'm going to add more onions next time)

Feed Your Starter (or Make Levain)

Make your levain in the morning. By evening, it should be at least doubled in size, have lots of bubbles, and domed on top, not sinking down.

Starter doubled and ready

Mix the Dough

Add to your bowl in this order: Water (300g), Starter/Levain, and mix until dissolved ("milk" it into the water), Flour (400g), Salt (8g). 

Stir until no dry flour remains. 

The grated frozen butter and scallions come later — during stretch and folds, not at mix.

Water + starter

"Milk" until dissolved

Add flour

Add salt

Mix into a shaggy ball

Stretch & Folds

Do 3 sets, 30 minutes apart

Before you start, grate 40g frozen salted butter and keep it in the freezer. 

Prep 40g scallions, diced

With wet hands: grab one side of the dough, stretch it up, fold it over to the other side, rotate the bowl 90 degrees, and repeat on all 4 sides

On the 2nd set of stretch and folds, add the grated frozen butter and the scallions together and fold them through the dough. 

Sets 1 and 3 are plain stretch and folds 

Try not to rip the dough — you are building strength, and ripping does not help. 

After each set, cover and let rest 30 minutes before the next set.

 

Stretch up

Fold over

Rotate, stretch

Continue around

Cover and let rest 30 min

Dough relaxed and ready

Tip: Keep the grated butter frozen-cold until the second set. 

Add butter and scallions together on that set only so the butter stays in cold pieces.

After your last fold, transfer to a lightly oiled container 

Overnight, in fridge 

Shape

Flour counter

Dump out dough

Shaping 

Stretch into rectangle

Fold top

Fold side over

Fold other side

Fold bottom up

Roll bottom 

Rotate, pull toward you

Stop before it tears!

 

 

Place shaped loaf, seam-side up

Cover and refrigerate.

 

Into the Fridge (Cold Proof) overnight at least 12 hours

Tip: The cold proof develops flavor, increases the gut health benefits and makes the dough easier to score if you choose to score, I did not

 

No Preheating loaf pans

Score & Bake

Flip dough onto parchment paper. 

Score( not necessary) 

Lower into loaf pan

Let sit on counter for 1 hour before baking

Bake preheated 450 degrees for 20 minutes covered with another loaf pan

Reduce heat to 400 and bake covered another 30 minutes 

Remove cover if bread is 205-210 degrees

Cut off heat and leave in 5 minutes to achieve a toasty brown color 

Cool 1-2 hours before cutting

This prevents gumminess 

Internal temperature needs to be 205-210°F 

Marzipan Pull Apart Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 48:22

    [22] “There is no peace,” says the LORD, “for the wicked.”

 This taste a lot like Kringle!!

 

 

 

Grease 5x9 loaf pan with butter

1/2 c toasted slivered almonds

1 stick salted butter

1/2 c evaporated milk

1 pkg Almond paste

Melt butter in heavy pan

Add milk

Grate Almond paste into butter

Whisk constantly over medium low heat until paste is melted and mixture is smooth 

Set aside to cool completely 

1 can of flaky Biscuits 

Don't do this too early 

Biscuits need to be cold

Separate each biscuit into 2 

Set aside 

1-1/4 c sugar

3 t cinnamon 

Mix together and set aside

Dip each biscuit piece in butter mixture 

Roll in sugar mixture 

Stagger, standing up, in loaf pan

Until pan is 3/4 full to allow for dough to puff

Mix butter and sugar mixture 

Thin with milk

Drizzle the leftover butter mixture over tops of biscuits 

Bake

Cover top with toasted almonds

Cool 10 minutes 

Bake preheated 350 degrees for 30-35 minutes until internal temp reaches 105-110 degrees

Dollywood Cinnamon Pull Apart Bread Knock Off

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Proverbs 22:6

    [6] 

    Train up a child in the way he should go;

        even when he is old he will not depart from it.

Oh my! Delicious, cheap and easy!!

1 can of jumbo flaky Biscuits ( must be flaky because you have to pull each one apart to dip) I bought Aldi

1 stick of butter melted set aside to cool

To roll layers in after dipping in butter

1/2 c white sugar

3/4 c brown sugar

4 t cinnamon 

Mix and set aside

Bake 350 degree preheated for 30-35 minutes until center is 205-210 degrees, cool then drizzle with glaze

Spray a 9x5 baking loaf pan with nonstick 

Dip layers in butter, drain slightly and then roll in cinnamon sugar mixture( pretty heavily) 

You will have 16 rounds after separating layers into half

Stagger each round with the round standing up, left then right over lapping

The pan will be 3/4 full, this allows for the puffing that takes place during baking

Reserve butter and leftover sugar mixture 

Mix together 

Before baking pour over prepared loaf 

Glaze

1/2 c Powdered sugar 

A little Milk at a time to desired consistency 

1 t Spreadable Cream cheese, mash before adding to sugar milk mixture 

Whisk with fork until pretty smooth