Monday, March 10, 2014

cinnamon raisin bread

2 – 21.5cm x 11.5cm [8.5” x 4.5”] loaf pans, extra-large 7.5L – 11L [8qt – 12qt] capacity mixing bowl, large 6L [6.5qt] heatproof bowl, silicone basting brush, bench scraper, flexible bowl scraper, plastic wrap, 2 - 46cm x 30cm [18”x12“] half sheet pan, 46cm x 30cm x 5cm [18”x 12“ x 2”]500ml [2 cup] capacity measuring cup with a pouring spout, 2 - 500ml [2 cup] capacity small mixing bowl, minimum 60ml [¼ cup] capacity microwave safe bowl or stove top butter warmer, spray bottle with water, 1.5L [1.6qt] capacity saucepan, fine mesh sieve ~ 500ml capacity [2 cups]

460g unbleached bread flour [~3½ cups]
20g granulated sugar [~4 tsp]
10g fine grade sea salt [~1¼ cups]
7g instant yeast [~2 tsp]
4g ground cinnamon [~1¼ cups]
57g egg, lightly beaten [~1 x-large]
30g unsalted butter, melted and cooled [~2 tbsp]
120g buttermilk, at room temperature [~½ cup] 130ml
170g water, at room temperature** [~¾ cup] 170ml
260g raisins* [~1½ cups]

110g granulated sugar
15g ground cinnamon

-canola or vegetable oil for bowl, work surface, and plastic wrap
-unsalted butter to grease the loaf pans

*Rehydrate raisins after weighing.

Mise en place:
Bring the weighed raisins to a boil in enough water to cover. Turn off the burner and allow them to rehydrate for ten minutes. **Pour into sieve, reserving the water to use in the dough. Allow the raisins to sit and drain until needed. Water should cool to minimum 35ºC [95ºF] before using.

Butter the loaf pans and place together on half-sheet pan.

Weigh flour, sugar, sea salt, yeast and 4g cinnamon into the extra-large bowl, keeping the salt and yeast separate. Place this on a clear and clean work surface.

Melt butter in the small bowl for 30 seconds in the microwave and set aside to cool.

Weight/measure buttermilk into one of the measuring cups, add egg, and butter and beat slightly to combine.

Weigh/measure the cooled raisin water into the second measuring cup and set aside. Add tap water if needed to equal the required amount of liquid.

Oil the heat proof bowl and set aside until needed.

Place additional flour near the extra-large mixing bowl, alone with the bowl and bench scrapers.

Combine 110g granulated sugar and cinnamon in a small bowl and set aside until needed.

Place the deep sheet pan on the bottom rack of the oven, and adjust the top shelf to the middle position.

Stir the flour mixture together with the fingers of one hand slightly spread. Move the mixed flour to the outside of the bowl creating a well in the center.

Add buttermilk mixture. Using the same hand as before, stir the ingredients together using an orbital motion, turning the bowl with your clean hand.

Add the water and continue to mix as above until you have formed a ragged dough.

Switch to a kneading action, collecting all of the available flour from the interior of the bowl. If needed use a bowl scraper to help you.

Turn the dough onto a floured work surface and knead for 10 minutes, or until a smooth ball forms that is tacky but not sticky.

Spread the kneaded dough out on the counter and top with the plumped and drained raisins. Fold this over itself once and begin kneading for an additional 2 minutes.

Place finished dough into the oiled bowl, cover with plastic wrap and ferment for 2 full hours at room temperature.

Lightly oil your work surface and tip the fermented dough out. Divide the dough into two even pieces by cutting it with a bench scraper. Shape these into two rectangles and cover with oiled plastic wrap. Rest 10 minutes.

Using a lightly oiled rolling pin, shape the dough into a rectangle 22cm x 30cm [9” x 12”]. Carefully sprinkle with half of the cinnamon sugar mixture leaving a 1cm [½”] boarder around the outside of the rectangle.

Roll the dough away from you to form a log, pinch the bottom and sides together to fully enclose the cinnamon swirl. Place in buttered loaf pan and repeat with the second piece of dough.

Cover with oiled plastic wrap and proof 90 – 120 minutes until doubled in size.

Preheat oven to 180ºC [350ºF]

Slash loves to allow for oven spring and pour 250ml of water on the deep sheet pan in the oven.

After 1 minute, spray the sides of the oven with the spray bottle and close the door. Repeat this twice waiting 1 minute in between repetitions.

Bake for a total of 40 – 50 minutes.

Transfer loaves immediately to a wire cooling wrack and cool for minimum one hour before slicing.

Make ahead:

Loaves keep for five days in an air tight container or zip top bag. Frozen the loaves will last up to one month, but they rarely last out the week. 

No comments:

Post a Comment