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Dough
Приєднався 29 бер 2024
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keep it simple it’s only food…
Cinnamon Raisin Sourdough
Dough
340g bread flour
40g rye flour
280g water
75g starter
9g sea salt
5g mixed spice
For the raisins (soak for 30 minutes then drain)
100g raisins
1 tea bag of your choice
100ml boiling water
Cinnamon sugar (mix together)
30g brown sugar
5g ground cinnamon
Method
Day 1
1. Mix water and flour together in your mixing bowl, by hand or in a mixer, until it is combined. Leave for 1hour to autolyse.
2. Now add the starter and using a dough hook in your mixer, mix for a few minutes, now add the salt and mixed spice and mix for 8-10 minutes until the dough is nice and strong and coming off the bowl easily. You can check this using the windowpane test with wet hands.
3. Transfer the dough to an oiled bowl to begin the bulk fermentation process. Add your tea soaked raisins and do your first stretch and fold immediately, you will need to really work the raisins in to the dough then leave to rest for 30-45 minutes. Continue the stretch, fold, and rest process three times. After the third and final stretch and fold leave your dough to rest for 2 hours.
4. Remove dough from the bowl and pre-shape into a tightball. Once shaped sprinkle with a touch of flour and let it rest for 20 minutes on your work surface.
5. Finally shape your dough and sprinkle the inside with the cinnamon sugar then place in a heavily floured banneton. Let it rest for 15-30 minutes before putting in the fridge overnight.
Day 2
1. Next day preheat your oven to 250C with your Dutch oven inside.
2. Open the oven door remove the Dutch oven and gently tip out your dough from the banneton straight into the pre-heated Dutch oven, score with a knife along the side of the dough, spray with water and secure its lid.
3. After 25-30 minutes remove the lid and reduce the temp to 220C. Bake for another 10 minutes.
4. Remove from the oven and leave to cool on a wire rack before cutting.
5.Enjoy with loads of butter and this also makes amazing toast!!
#sourdough #bread #dough #baking #sourdoughbread #wilfa #sourdoughrecipe #sourdoughscoring #cinnamon #raisinbread
340g bread flour
40g rye flour
280g water
75g starter
9g sea salt
5g mixed spice
For the raisins (soak for 30 minutes then drain)
100g raisins
1 tea bag of your choice
100ml boiling water
Cinnamon sugar (mix together)
30g brown sugar
5g ground cinnamon
Method
Day 1
1. Mix water and flour together in your mixing bowl, by hand or in a mixer, until it is combined. Leave for 1hour to autolyse.
2. Now add the starter and using a dough hook in your mixer, mix for a few minutes, now add the salt and mixed spice and mix for 8-10 minutes until the dough is nice and strong and coming off the bowl easily. You can check this using the windowpane test with wet hands.
3. Transfer the dough to an oiled bowl to begin the bulk fermentation process. Add your tea soaked raisins and do your first stretch and fold immediately, you will need to really work the raisins in to the dough then leave to rest for 30-45 minutes. Continue the stretch, fold, and rest process three times. After the third and final stretch and fold leave your dough to rest for 2 hours.
4. Remove dough from the bowl and pre-shape into a tightball. Once shaped sprinkle with a touch of flour and let it rest for 20 minutes on your work surface.
5. Finally shape your dough and sprinkle the inside with the cinnamon sugar then place in a heavily floured banneton. Let it rest for 15-30 minutes before putting in the fridge overnight.
Day 2
1. Next day preheat your oven to 250C with your Dutch oven inside.
2. Open the oven door remove the Dutch oven and gently tip out your dough from the banneton straight into the pre-heated Dutch oven, score with a knife along the side of the dough, spray with water and secure its lid.
3. After 25-30 minutes remove the lid and reduce the temp to 220C. Bake for another 10 minutes.
4. Remove from the oven and leave to cool on a wire rack before cutting.
5.Enjoy with loads of butter and this also makes amazing toast!!
#sourdough #bread #dough #baking #sourdoughbread #wilfa #sourdoughrecipe #sourdoughscoring #cinnamon #raisinbread
Переглядів: 3 125
Відео
Cheddar & Rosemary Sourdough Open Bake set up
Переглядів 2724 місяці тому
Ingredients (makes 1 loaf) 340g strong white bread flour 40g rye or wholewheat flour 75g starter (feed 12 hours before mixing) 280g water 9g salt 5g rosemary 75g cheddar cheese or any cheese you prefer Method Day 1 1. Mix water and flour together in your mixing bowl, by hand or in a mixer, until it is combined. Leave for 1hour to autolyse. 2. Now add the starter and using a dough hook in your m...
Sourdough in the Wilfa Probaker Mixer
Переглядів 1,3 тис.5 місяців тому
#sourdough #dough #bread #wilfa #wilfauk #wilfaprobaker Ingredients for 2 x 750g loaves 680g strong white bread flour 80g rye flour 150g starter 560g water 18g salt 50g mixed seeds 76% hydration Can’t remember where I first saw the open bake set up but it’s a real game changer Thanks for watching and happy baking 👌 youtube.com/@DoughOTHB?si=zJA3h3l_1ULgNqkh?sub_confirmation=1
Was the 12 hours after feeding your starter its peak? Or was this after its peak? Thanks!!
Hi, I really like WILFA probaker. There isn’t a mixer like that on the market. There aren’t many reviews out there. How do you find the mixer? Thank you
Thank you for the excellent video. Do you proceed to score and bake with the dough cold right off the fridge or do you let it warm up to room temperature first?
I score and bake straight from the fridge, no need to let it warm up 👌
whenever I open bake it always seems like my cuts just seal. I even tried scoring the bread after about 5 minutes of baking. Any tips?
Have you tried inverting the grill tray above the dough? This stops the direct heat from the element and helps to stop the cut seal to early
Hi there, came across your video when I search for cinnamon raisin sourdough!going to try your recipes! However I have a question, what is your ambient room temperature when bulk fermenting? I read many different things so I want to make sure I am following the recipe correctly 🙏🏼🙏🏼😊
Hey Janice, on average my kitchen is about 20 degrees. Good luck with the baking 👍
Can you tell me why you choose to add rye? Can you use another dark flour? Thank you in advance for your answer 😊
I like the flavour from using the rye flour but yes you could sub that out and use another
Why Rye flour?
I’ve baked 8 loaves so far and my bread is isn’t rising. My starter has bubbles and floats in the water and nothing. I’m going to try your method and see what happens. Wish me luck 😊
Great video, really inspires me. Can I ask if you know of a bread loaf from Vienna Austria which includes carrot and large seeds? I know it’s a long shot 😁
I hope I will get it to my birthday ❤😊
Delicious recipe 😊😊
Thankyou
Hi, I'd love to try this. But-- what is mixed spice? *Oops, I googled it. Guess I'll try making it. :)
Good luck Jade, hope you like the results
Beautiful! You can also put a couple of ice cubes in the pan instead of spraying the surface with water.
I wish they sold these in the US!!!
Absolutely love the no fuss content steps and explanations.
Why use a tea bag when soaking the raisins? Never seen that before. Thanks
Hi, it’s completely optional I just like to add the tea bag in to try and impart more flavour into the raisins. Happy baking!!
Thank you very much for the video. I haven’t been making bread that long. I appreciate you demonstrating how to fold the dough. Do you fold all bread dough the same way?
Thanks Daryl, I use this folding technique for shaping a batard (oblong). There are so many ways you can do it but this is my favourite and always gives me the best results. Happy baking!!
That looks temptingly delicious
It really was..
Great content! I’ll give it a go tomorrow, thanks mate!
Thanks Anthony, good luck with the bake ✌️
Recipe please
I’ll get the full recipe on the channel next 👍
Great video - straight to the point!
Thanks. I’m trying to keep things as simple as I can. Lots more to come 👍
Bread 👍
Bread
Bread
Looks awesome 👌
Good Narration !