SOURDOUGH CINNAMON RAISIN BREAD

Sourdough Cinnamon Raisin Bread image

Provided by Matthieu Tourenne

Number Of Ingredients 8

Steps:

Add Sourdough Starter, water, salt, and maple syrup to a bowl, and mix with a dough whisk.
Once mixed, add the flours, cinnamon, and raisins, and mix until combined.
Cover mixing bowl and let sit for approximately 8 hours at room temp (~72F) or until volume of dough doubles [optionally stretch and fold periodically].
Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
After 30 minutes or so, place your preferred baking vessel (I used a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
Turn oven temperature down to 450F and bake for 10 minutes.
Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.