Ingredients
- 500g bread flour
- 350g lukewarm water (70%)
- 100g starter (20%)
- 10g salt
- 12g ground cinnamon
- 120g raisins
Process
Follow the same general process for the Basic Sourdough Boule Recipe, except with the following tweaks:
- Just before starting to mix the dough, put the raisins in a bowl of water. This will hydrate them slightly and ensure they don’t absorb too much water from the dough itself. This hydration process should last for at least 30 mins.
- After the fermentolyse phase and the salt is added, spread the dough out into a large rectangle on a flat surface.
- Coat the top of the rectangle in a layer of cinnamon and an even-ish layer of raisins, then fold over a few times and shape into another large rectangle. Repeat the layering of cinnamon/raisins and subsequent folding until you’ve used all of your cinnamon and raisins.
- From this point, follow the basic sourdough boule recipe.
Possible Tweaks
The first time I made this, the dough felt a bit dryer than I wanted when it started to bake. I might want to increase the water to 375g (75% hydration).
It also might be interesting to add a little bit of sugar to the dough, although I’m not quite sure how much it would need.