Natural Sourdough Cinnamon Raisin Walnut Artisan Bread (Including Wet Dough Handling Tips)
[Flavor Profile] One word - aromatic! Brown sugar, cinnamon, raisins, and walnuts are lifelong friends; whenever they come together, they create a warm, heart-melting, and delightful taste. Although artisan bread can accommodate a variety of flavors, these four can never be overshadowed. The cinnamon aroma during baking awakens the house from its slumber. Even Old Wang, who is not a fan of artisan bread, says this is like a cross between toast and artisan bread and now insists on having it from now on. (Writing this while being distracted by the rhythmic sounds of the oven singing along with the bread) I'm one of those who won't settle for less than 75% hydration when making artisan bread. This recipe gives a nod to beginners with 71% hydration. The hydration level is calculated using baker's percentages, which means the total water weight in the formula divided by the total flour weight (including flour in the sourdough starter). [Suggested Schedule] Prepare starter at 8 a.m., begin soaking at 2 p.m., fold in raisins and walnuts between 3 p.m., shape and refrigerate between 7-8 p.m., bake the next morning between 7-8 a.m. [Bread Size] The following recipe yields one approximately 900g loaf. [Reference Links] Natural Sourdough Raisin Starter: http://www.xiachufang.com/recipe/100555937/ Circular Shaping for Artisan Bread: http://www.xiachufang.com/recipe/100522496/ [Handling Dough with Over 70% Hydration] Method 1: Folding and Strengthening Use a large bowl for dough mixing. After combining water and flour, rotate the bowl with one hand while folding the dough with the other. Repeat for about 5 minutes until the dough tightens up. It will go from being too loose to lift to becoming elastic enough for folds. Scrape off any dough sticking to the sides of the bowl, and wet clean hands to remove dough sticking on your hands before soaking. Method 2: Gradual Water Addition Add 85% of the water initially, soak, then add the remaining 15% later. Then use Method 1 to rotate and fold for 5 minutes to tighten the dough.
Ingredients
Steps
[Making the Starter]: Take 50g of natural sourdough starter stored for no more than 7 days and feed it with 50g of flour and 50g of water in a 1:1 ratio. (If stored for more than 7 days, feed it twice to revive full activity. Test activity by using the float test: scoop some starter and drop it into water; if it floats, it's ready to use.) Let it sit at room temperature for 6-8 hours until it doubles in size. My room temperature ranges between 28-30°C, favorable for sourdough growth. If the temperature is lower, the rise time will be longer.
[Making the Main Dough]: In a large bowl, measure 270g of lukewarm water (experienced bakers can add 50g more), add 100g of starter from step 1, and mix into a slurry. Add high gluten flour, whole wheat flour, and rye flour. Mix by hand until combined and let soak for 30-60 minutes. (Image 1 shows the mixed main dough using the folding and rotating method, forming it from a messy mix to a dough with slight tension.) During the soak, preheat the oven to 160°C and roast the walnuts for 15 minutes until fragrant and yellowish. Cool and chop. (Alternatively, toast them in a pan.) Rinse 50g of raisins, dry thoroughly, and chop lightly.
[Incorporating Walnuts and Raisins]: After soaking, scatter the raisins, walnut pieces, salt, brown sugar, and cinnamon powder over the dough and mix by squeezing (refer to Images 3 and 4; dip one hand in water, squeeze balls of dough from the bowl, about 4 times, then knead them together, repeating 3 times). [Four Folds]: Afterward, fold the dough every 30 minutes for a total of 4 times within 2 hours after soaking is complete. After 4 folds, let the dough rise for 2-3 hours until 2-2.5 times its original size and the surface shows large bubbles (dependent on room temperature; pay attention to the dough rather than set times). Well-fermented dough will have a perforated bottom and sides.
[Shaping]: Shape the dough into a tight, round form (refer to http://www.xiachufang.com/recipe/100522496/). Try to embed the raisins and walnuts inside the dough rather than leaving them exposed outside to prevent burning during baking. Place the dough into a proofing basket. For scoring, leave the rough side up; for natural cracks, leave the smooth side up. Refrigerate at 4°C for 12 hours.
[Baking the Bread]: Preheat the oven to its maximum temperature at least 45 minutes in advance. Remove the dough from refrigeration (12 hours), and test readiness by lightly pressing with a finger; if the dough slowly springs back but leaves a faint indentation, it’s ready. If it bounces back too quickly with no indentation, continue proofing at room temperature until it passes the test.
Cast Iron Pot Method: Preheat the oven to its maximum temperature, and place the dough inside a cast iron pot. Lower the temperature to 450°F (230°C). Cover with a lid and bake for 20 minutes. Remove the lid and continue baking for another 20 minutes until the surface turns a deep brown. Check the crust color in the last few minutes to avoid over-darkening. After baking, carefully remove the bread from the pot and cool it on a wire rack for at least 20 minutes before slicing (Note: The addition of brown sugar causes quicker browning. Keep an eye out!).
Baking Stone Method: Preheat the oven to its maximum temperature and place a baking tray on the lower rack. Pour a cup of boiling water into the tray and quickly close the door. Place the dough onto the oven rack and add another cup of boiling water into the tray. Close the oven door and lower the temperature to 450°F (230°C). Bake for 35-40 minutes until the loaf reaches a deep brown crust. After 20 minutes, remove the tray and continue baking. Remove the bread and cool on a rack for at least 20 minutes before slicing.