Yeastspotting- Adventures in sourdough...

A couple weeks ago, I ordered a sour dough starter from King Arthur Flour. I'd been wanting a regular sourdough starter for awhile. Unlike a Amish Friendship bread starter, this isn't a sweet based starter, so I can make both savory and sweet breads from it.

Week or so ago, I made Rosemary-Sea Salt Sourdough bread. It tasted better than store bought and was gone in a week. Heh.

Yesterday, I made more bread.



Like I'd said on my Twitter last night, this is a gorgeous loaf of bread. I love my stoneware bread pan so much. I really need to get a second one.}:P

It's sourdough based, but it's a SWEET bread. I took the KAF rustic sourdough bread recipe and tweaked it.



This one was a Cinnamon- Golden Raisin swirl bread. Absolutely delicious, and look at that crumb! So soft, and just the right amount of sweetness to it with a slight hint of tang from the sourdough. The crust is slightly chewy, but not hard, the center is soft and holds together well.

Only thing I'd do differently is to roll it tighter. Heh.



The second loaf was simply a Cinnamon swirl bread. But the crumb was the same- really delicate, really soft interior and a chewy crust. The only complaint about this one was not enough cinnamon, but honestly, after eating a piece from the center of the loaf, rather than on the end, I think it's perfect as is.

Cinnamon-Raisin Sourdough Bread

adapted from the KAF Rustic Sourdough bread recipe

1 1/2 cup 'fed' sourdough starter
1 cup lukewarm water
1 1/2 teaspoons sea salt
1/2 cup of sugar
2 teaspoons yeast
5 cups bread flour, or all purpose flour if you don't have any- I use KAF bread flour (I use KAF exclusively, honestly) plus more for dusting/kneading
1 cup raisins- golden or otherwise, your preference
1/4 cup cinnamon-sugar mix- mix to your taste. I prefer more cinnamon than sugar in mine
butter to baste the top of bread with


Preheat oven at 425 degrees.

In mixing bowl, combine first 6 ingredients. Mix just until combined, dough will be soft and sticky. If using a stand mixer, switch to kneading attachment and knead dough for 5 minutes, until it forms a single mass and the sides of the bowl are relatively clean.

Turn out onto well floured surface and dust with more flour. Knead lightly for about 2 minutes (if you didn't use a stand mixer, knead an extra 2-3 minutes), then form into a ball, dust with flour, then cover with dishtowel to proof for 45-60 minutes.

After first proofing, punch down dough and split into 2 pieces. Form one into a ball and set aside. The second, knead until completely smooth, yet still soft and pliable. Roll out into about a 12" by 8" rectangle, roughly 1/2" thick. Liberally sprinkle with cinnamon-sugar mixture, then top with raisins*. Try to spread them evenly while still staying in about 1" from the edges. Roll tighly and place either in a bread pan with the ends tucked under or on a baking sheet with ends tucked under.

Place in warm spot (I use the top of my stove), covered by towel for 60 minutes to proof a second time. If using a baking sheet, before putting bread in oven, slash the top a few times. Bake in preheated 425 degree oven for 30 minutes or until rich golden brown. About 2-3 minutes from end of baking, liberally baste top and as much of the sides as you can get with butter. Bread is done when you thump the bottom and it sounds hollow.

Remove from baking sheet or bread pan and cool on wire rake for 30 minutes before slicing. Then, slice away, and enjoy!

Yields 2 loaves.

* Omit the raisins for simply Cinnamon Swirl Sourdough bread.



Check out more great looking baked goods at Yeastspotting!



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Comments

That looks, AND SOUNDS, really delicious. Too bad I don't have a bread bowl thing to make it.

My brother bought this beer break mix and made some while I was home. It was delicious. He just used a regular casserole dish. Never found out where he got it.
What'd you mean, a bread bowl thing? You mean a bread pan? I didn't use one for the second loaf, silly.}:P

(Anonymous)

wow...those are beautiful loaves.....!
Ellen/Eye