Sourdough Cinnamon Raisin Swirl Bread Lemons Anchovies Bake. preheat your oven to 425ºf. make one slash along the length of the dough, off the side a little) then put it in the oven. bake for 10 minutes then reduce the temperature to 400ºf. bake for another 30 40 minutes or until the loaf is golden brown or the loaf registers 180ºf in the center. In the morning, coat an 8.5 x 4 inch loaf pan with butter. combine the sugar, cinnamon and flour in a small bowl; set aside. remove the dough onto a lightly floured work surface. gently pat, flatten and stretch the dough to release any large air bubbles. roll the dough into a 6 x 20 inch rectangle with a rolling pin.
Sourdough Cinnamon Date Swirl Bread вђ Artishook Mix together: 35 grams of ripe mature starter. 35 grams of warm water. 35 grams of bread flour. if you prefer to mix the levain the night before, you can mix a 1:10:10 levain that is ready in 10 12 hours or overnight. mix together: 5 grams of ripe mature sourdough starter. 55 grams water. 55 grams bread flour. In a small bowl, mix together 50g of dark brown sugar, 6g of ground cinnamon, and 8g of all purpose flour. this small amount of flour helps keep your cinnamon sugar filling from leaking from your swirl bread. soaking rum and raisins on stovetop. cinnamon, brown sugar, and flour mixture filling. 9. Drain the raisins, and place in a bowl. sprinkle soaked raisins with cinnamon and sugar (optional) mixture evenly onto the dough. starting from one side, roll the dough up tightly and pinch in the ends. place the dough into a greased loaf pan, and allow it to double in size. 10 am 11:30 am – add raisins, complete stretch and folds. 11:30 am 1:30 pm the dough will rise about 30 50%. 1:30 pm – add cinnamon sugar mixture and shape into a loaf. place into rice floured bannetons and cold proof. 8 am preheat oven with the dutch oven. 9 am – score one deep cut at 45 degree angle.
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