How I Make Sourdough Cinnamon Raisin Bread // Sarah Poppy скачать в хорошем качестве

How I Make Sourdough Cinnamon Raisin Bread // Sarah Poppy

Hey friends!! Hope you love this video, I have some of the items I used linked below as well as the written recipe. Happy baking!! Links scale- https://bit.ly/3rhklCF berkey water filter- https://bit.ly/2Kr12q3 mixing bowls- https://bit.ly/3p9DV23 redmond salt- https://shop.redmond.life?afmc=poppy15 Email- sarahpoppyyt@gmail.com Instagram- sarahpopppy *Disclosure: I only recommend products I use myself and all opinions expressed here are my own. My posts may contain affiliate links that, at no additional cost to you, I may earn a small commission from. Thanks friends! Cinnamon Raisin Swirl Sourdough Sandwich Bread 160g bubbly sourdough starter 200g filtered water at room temp 100g whole milk or oat milk at room temp 500g AP flour 10g salt 1/4 c (ish) raisins cinnamon sugar to preference (I would say at least 2 tbsp) rice flour (optional) 1. Feed sourdough starter at least 6 hours before you want to mix the dough, I did this at 1pm. 2. Around 8pm, mix your (now bubbly) 160g starter with your milk and water until combined, then add your 500g flour and 10g salt and mix until a shaggy dough forms. 3. Cover and let rest for 1 hour. 4. (9pm) Stretch and fold/ knead the dough until it forms a smooth ball. "Grease" the empty bowl with water, add dough, cover and let sit over night. 5. In the morning, preheat oven to 450 with a cookie sheet on the lower rack. 6. Generously flour a dishcloth and set in your loaf pan. 7. Turn your risen dough onto a clean surface and carefully stretch it into a rectangle. Evenly sprinkle raisins and then cinnamon sugar on the rectangle of dough. Fold one side into the center and then the opposite side into the center, overlapping slightly. Add more raisins and cinnamon sugar being sure to leave a border on each side so the dough can adhere to itself, and then roll from the top. With the seam on the counter, carefully drag the shaped loaf across the counter to create surface tension and further shape the dough. Place shaped loaf seam side up into your lined loaf pan. Cover and rest for 30 mins. 8. Turn proofed loaf onto a piece of parchment paper by placing it on top of the dough in the pan, covering with a cutting board and then carefully flipping over. Transfer the dough on the parchment into the loaf pan and score with a lame or sharpened paring knife. 9. Put the bread on the upper rack and then carefully put 8-10 ice cubes onto the hot cookie sheet. Bake for 20-25 minutes 10. Let cool for at least 1 hour before slicing and eating :)