I stuck pretty closely with the original recipe and used a fairly conservative amount of cinnamon and raisin. Seemed to hit a pretty good balance on my first try.
I've made it a couple more times since and am pretty comfortable declaring it a success. It makes amazing toast and probably the best French Toast I've ever had. Strongly recommend it!
Ingredients:
- 3 Cups of Flour
- 0.75 cups of raisin
- 1 tsp Salt
- 2 tsp Cinnamon
- 1 tsp Sugar
- 0.25 tsp Bread Yeast
- 1 5/8 cup cool tap water
Process Details:
- 6/3/17:
- Measured out 3 cups of flour with a measuring spoon (measuring by weight doesn't seem worth the effort I've decided). Added salt, yeast, and 1 tsp of cinnamon and then mixed. Added the raisin and mixed some more (had to make sure they weren't clumped together.
- Mixed in the water until the dough was a uniform sticky consistency
- Put plastic rap on the top and let it ferment on the counter over night
- 6/4/17
- After about 18 hours of fermentation the dough had increased in size significantly:
- Transferred to a floured cutting board, flattened, and then spread 1 tsp of cinnamon and 1 tsp of sugar over the surface.
- Rolled the bread up and then formed it into a ball
- Moved it to a floured proofing basket and let it rise again
- After an hr and a half of proofing I put my Dutch Oven into a 475 F oven to warm up
- After two hours of proofing the dough had risen quite a bit (it's in the high 60s in the house so just about perfect for fermentation) I turned the basket over onto a board with parchment paper. It stuck a little bit to the proofing basket which is an issue I've been having. Slowly comes unstuck with just a bit of patience. Cut a couple slashes into the top with a serrated knife.
- Moved to the heated Dutch Oven using the parchment paper as a cradle
- Baked for 30 min with the lid on and then 15 with it off
- Let the bread rest for a couple hours
- Eat some bread with some nice homemade butter
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