Today is National Cinnamon Raisin Bread Day, one of my favorite breads. There’s no chocolate in this recipe, but FYI, you can always substitute chocolate chips for raisins. Just saying. But for today’s holiday, I asked my favorite amateur baker and friend Sarah Husmann for some bread making tips. Of course it was serendipitous that she just made Cinnamon Raisin Bread the other day and gave me a boule! It was absolutely delicious. So here are some tips from Sarah and a link to the recipe she used. Enjoy!
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Sarah: HAPPY NATIONAL CINNAMON RAISIN BREAD DAY!!!
I came across this recipe when I started my sourdough journey during the pandemic (like everyone else. LOL). It was the first, and continues to be, the only recipe that comes out perfect every time. And I mean EVERY single time! It has become my go to recipe when I crave sourdough. I also figured out how to make my levain in less time instead of overnight like the recipe calls for, so this cuts out about 8-12 hrs. Instead of making the levain the night before, I make it the day that I want to make the dough (this includes the stretch & folds and shaping). To do this, I turn my oven on to the “keep warm” setting so it’s warming up while I make the levain. Then I turn the oven off and put my levain in. I check the warmth of the oven to make sure it’s not getting to cold and if it is, I’ll turn the ”keep warm” setting on again for a couple of minutes and turn off again. My levain is usually done in about 4 hrs. I’m not an early riser so this works perfect for me and even if I don’t get the levain started until noon, I can still get the stretch & folds, bulk fermentation, and shaping done before bed. Pop it in the fridge and the next morning you’re ready to bake! You can also cut the dough in half and make 2 smaller boules, which I like to do so I can give one away.
Here's a great TIP if you like the bottom of your loaves softer.
I have always had the bottoms of my loaves come out harder than I like and finally tried the tin foil hack. I take a piece of tin foil and fold it into a narrow strip. Then make a circle out of the strip. Place your loaf on top of it during the bake. Of course if you have a cast iron or stainless steel trivet or an InstaPot insert, you can use those too. I made two only because I wanted support for the middle of the loaf, but you don’t need it.
CINNAMON RAISIN SOURDOUGH
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