Cinnamon Raisin Sourdough bread

from the Facebook group Canadian Sourdough Nerds

 

500g flour

325g water ( 350 water for raisin bread)

7 g salt

100 g starter

Then 200g old cheddar, grated for cheese bread

Or for raisin bread

10g cinnamon

100g washed and dried raisins

I put it all together in my kitchen aid with a dough hook and mix on low for 4 minutes

Rest for 1 hour then 4 stretch and folds 30 min apart

Bulk ferment, varies but usually takes me around 4 to 5 hrs. I always rise to about 65-70%

Flatten and coil roll into a loaf pan

Rest for 1 hr

In the fridge over nite. Always covered with Saran Wrap so it doesn’t dry out

Bake covered with another loaf pan, 45 minutes at 425 then 5 min uncovered to brown a bit

Finished at 205 interior temp

Cool 3 hrs, slice, bag and freeze