Cinnamon Raisin Struan

 

I love sweet bread. Therefore, I decided to make this bread immediately when I saw it in the BBB Facebook page. The recipe is taken from Peter Reinharts book Sacramental Magic in a Small-Town Cafe - Recipes and Stories from Brother Juniper's Café. 

I changed the recipe and the sequence, but tried to keep the percentage between the flour and the other grains. The sequence is my modification to the Tartines bread sequence (A lot of kneading instead of the autolyze phase).

In the night before

150 grams raisins

- Soak in cold water. We will use the water later on for the dough.

 

Hot soaker

40 grams of coarse corn flour

25 grams whole oatmeal

5 grams bran

70 grams boiling water

- Mix all the above

 

Brown Rice

- Soak and cook brown rice

 

Leaven

Teaspoon sourdough 100% hydration

50 grams water

50 grams rye flour

- Mix all ingredients in the mixer bowl. Leave for two hours covered with a plastic bag, and then put in the refrigerator overnight

 

Bake day

Add 250 grams of the raisin water to the mixer bowl with the starter (75%)

Add the soaker

Add 40 grams of cooked brown rice (the weight is after cooking)

350 grams bread flour

30 grams brown sugar

20 grams date honey

13 grams salt

 

2 tbs sugar

1 tbs cinnamon

With a stand mixer, knead for 10 minutes in two speed and 5 minutes in four speed.

Add the raisins with a tbs of flour and fold them by hand into the dough

 

Fold every 30 minutes for the next two hours (4 folds)

Rest for two more hours

Open the dough to a rectangle and sprinkle the sugar-cinnamon mixture. Shape the dough into a ball.

Rest for two more hours

Insert into the refrigerator for 4-24 hours.

 

Bake in a closed Dutch oven or alike for 20 minutes. Then 30 minutes without the lid and finally another 10 minutes outside the the Dutch oven.

After 20 minutes with a closed lid

Just dropped and scored

After 5 hours in the refrigerator

 

 

 

 

 

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