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Begin with a very active recently fed starter. It should pass the float test.
Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
Pour in the water to weight of 650 g. Press tare.
Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
Add the oil. Press tare
Add the honey. Press tare.
Whisk together the starter, oil, honey and water until they are mixed.
Add the 1000 grams of flour.
Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
autolyse 1 hour.
Sprinkle salt across dough.
spritz with water bottle and work in the salt with wet hands.
Rest 30 mins
PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.
Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.
Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.
Fourth stretch and fold all the raisin will be blended evenly throughout the dough.
Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.
Bench rest an hour until dough is elastic.
De-gass dough with rolling pin and shape for pans as shown in post.
Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.
Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.
Fold the FRONT corners of the rectangle to the center seam.
Roll the dough up tucking it as you roll to keep the roll tight.
Flatten the seam and pinch the ends.
Place the formed dough loaf into your oiled bread pans.
let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.
Do an egg wash(optional) on top of the dough before baking.
Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.
Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.
Loaf pans go on top of a sheet pan onto the stone(If you have one).
Spritz loaves very liberally with water bottle just before going into oven.
Pour water about 1/2 inch deep in the broiler pan. This creates steam.
Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.
After 15 mins turn oven down to 375°.
Bake an additional 30-35 mins.
Turn loaves for even browning.
Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
Remove from oven and cool on racks to room temperature before cutting the bread.