Sourdough raisin bread with a step-by-step recipe.
The slight tang from the sourdough when combined with sweet raisins and earthy cinnamon can take a regular sourdough bread to a whole new level. It tastes absolutely divine when slathered with a generous helping of butter.
I have shared earlier how to make the no-knead sourdough bread. This bread is a slight variation of the same with the addition of raisins and cinnamon. The plump raisins and warm cinnamon, when baked in the naturally leavened bread, tastes so wonderful. You may choose to increase or reduce the amount of cinnamon depending on your preference, but remember that the cinnamon tends to slow down the fermentation.
See the recipe for basic no-knead sourdough bread here.
FEW KEY THINGS TO REMEMBER WHEN MAKING SOURDOUGH RAISIN BREAD:
- The addition of cinnamon may cause this dough may take slightly longer to bulk ferment.
- Make sure the raisins are soaked in filter water and are fully plump before adding to the dough.
- Handle the dough carefully while doing stretch and fold, given the raisins may make it slightly tricky to handle.
- Make sure the starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water. See the detailed process here.
- It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.
- I have made this sourdough with bread flour, but you can choose any flour – for example, a combination of plain flour and whole wheat flour.
Sourdough raisin bread step-by-step with photos
1. Combine active starter and water together
2. Add flour, mix well and let it rest
3. Soak raisins in water. Add salt, cinnamon, and soaked raisins
4. Combine everything well. Let it rest for 30 minutes
5. Gently pull the dough to perform the first set of stretch and fold. Let it rest for 30 minutes
6. Continue to stretch and fold at 30 minutes interval
7. The dough develops as you continue to stretch and fold
8. Let the dough sit for bulk fermentation
9. Dough after bulk fermentation
10. To shape the dough, pick one side of the dough and bring to center
11. Pick the other side and bring to the center
12. Roll it to form a log
13. Place in a well-dusted banneton for cold proofing
14. Next morning remove the dough from the fridge and score it once the oven is preheated
15. Place in the hot dutch oven and bake with the lid on
16. Next bake without the lid
17. Cool completely on a wire rack
Sourdough Raisin Bread