Cinnamon Swirl Batard
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Yield: 1 Batard |
Recipe Site: |
Ingredients: |
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check video for specific folding information to create swirl. Cinnamon Swirl Sourdough Bread Recipe | No Stress, No Leaks, Perfect Swirl! |
https://thatsourdoughgal.com/cinnamon-swirl-sourdough-bread-recipe/ |
120 g Starter 325 g Water 400 g King Arthur unbleached bread flour 100 g Whole wheat flour 10 g Sali |
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Filling. 4 Tbsp. Softened butter 1 Tbsp. Cinnamon (Ceylon preferred) 5 Tbsp. Brown Sugar 2 Tbsp. Bread Flour |
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Clock Time |
Time Required |
Step |
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Day 1 |
Make Levain in the evening and let ferment overnight |
15 g starter, 75 g water, 75 g flour |
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Day 2 - 8 am |
60 minutes (mix and hydrolyze) |
Make the dough. Mix, flour, water, and starter to form a rough dough. Cover with a damp towel or plastic wrap and let it rest for 60 minutes. |
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After 60 minutes |
Add salt in small amount of water Stretch and Fold |
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30 minutes |
Stretch and Fold |
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30 minutes |
Stretch and Fold |
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30 minutes |
Stretch and Fold |
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Dough Temperature? |
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8-10 hours (first rise — begins back when starter is mixed with flour) |
Bulk Fermentation - BF: place in clear straight-sided container and mark level of dough. Cover with loose lid or damp towel and let rise at room temperature 8 to 10 hours a percentage based on dough temperature—see chart. |
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35 minutes |
Shape. Turn onto lightly floured surface misted with a little water. Laminate the dough (stretch into a 13 x 16“ rectangle.). |
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With rectangle in front of you, long side on the bottom, imagine it divided into three columns. Spread half the cinnamon sugar mixture evenly over the middle column, using a silicon spatula. Then fold from left edge to the middle. Repeat with right edge so there is a long seam down the center. Pinch the top and bottom to seal in the filling so none leaks out. Spread the rest of the cinnamon filling evenly over the top leaving about an inch on each side for a clean seal with no leaks. Use a bench scraper to start rolling bottom edge toward the top. Try to keep the cinnamon filling off the edges so it seals properly. When rolled, gently pinch the seam to close it up. Push any visible filling in the ends to the inside and pinch the ends shut. You want a good seal, but don’t squeeze too hard. You don’t want to tear the dough. |
Mix softened butter, cinnamon, brown sugar, and 2 tablespoons bread flour. |
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1 - 48 hours |
Proof (second rise): Place rolled dough in silicon Batard-shaped banneton, seam side up.Cover dough with a dish towel and refrigerate overnight. |
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Day 3 |
Preheat oven and DO 45-60 minutes
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Preheat oven and Dutch oven (DO) for 45–60 minutes at 500°. Flip loaf onto parchment paper score and place in hot DO. Bake at 450 30 minutes covered, 10-15 minutes uncovered. Keep an eye on it so it doesn’t burn. |
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Loaf is fully cooked at 205 - 210°F in the middle. |
Printable PDF version of this template
Another version:
Cinnamon Raisin Bread with Cinnamon Swirl
- Dough:
500 g bread flour
- 85 g (6 tbsp.) unsalted butter, softened, cut into cubes
- 24 g (2 tbsp.) sugar
- 9 g fine sea salt
- 100 g (1/2 cup) bubbly, active sourdough starter (100% hydration)*
- 240 g (1 cup) warm water
- 85 g (1/2 cup) raisins
- 1 tbsp pure vanilla extract
- 1 egg + a splash of water, lightly beat (egg wash)**
- Cinnamon-Sugar Swirl 1/3 cup sugar
- 1 tbsp. cinnamon
- 1 tbsp. flour
Notes & Substitutions
*For an even faster rise, use 150 g sourdough starter + 230 g warm water and keep the rest of the quantities the same.
**Water can be used instead of an egg wash to brush the dough.
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Instructions
Baking Schedule: this is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Alternatively, if you’re making this in the summer and it’s warmer than 68 F, the dough will take less time to rise, about 4-6 hrs @ 80+ F. Instead of the overnight option (which might lead to over proofed dough), let it rise during the day to bake later in the afternoon or evening.
Mix the Dough
Add the flour, butter, sugar and salt to the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed until the butter looks like crumbs. Add the starter and warm water. Mix until the flour is fully absorbed. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, soak the raisins in the vanilla extract. Drain and squeeze dry in a paper towel before using.
Soak raisins, 85 g raisins for one hour in 1 tablespoon pure vanilla. Massage raisins in the vanilla and get them hydrated as much as possible. Mix some sugar into the loaf at the start with the flour, add mixed seeds, some mixed spice, orange essence. Add the fruit after the first stretch stretches. After the dough has rested, add the raisins to the bowl. Switch to the dough hook and mix on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple when ready. If it’s sticky, add a little bit of flour.
Note: In lieu of using a stand mixer, knead the dough by hand without the raisins for 8-10 minutes or until smooth and elastic. Cover and rest for 1 hour. Add the raisins during your first stretch and fold; they will be much easier to incorporate at this stage.
Bulk Rise with Stretch & Folds
Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 8-12 hrs. Please refer to the Baking Schedule above for alternative rise time options.
To stretch and fold the dough, begin 30-minutes to 1 hour into the bulk rise. Grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Rest the dough for 30 minutes and then do a second set. For step-by-step instructions and video click here.
Shape the Dough
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. Gently score a 1-inch border around the sides leaving a 2-inch border at the very top to seal the dough (you are not cutting through the dough just marking it). Brush the entire surface with the egg wash or water, if using. Sprinkle the cinnamon-sugar mixture inside the border. Slowly roll the dough into a log pinching the ends to seal. Place the dough into the loaf pan seam side down.
Second Rise
Cover the dough and let rest at room temperature until it has risen to about 1-inch above the rim of the pan, about 1 1/2- 2 hours depending on temperature. Check the height by looking at the domed center portion of the dough.
Preheat your oven to 375 F towards the tail end of the second rise.
Bake the Dough
Place the loaf pan on the center rack and bake for about 45-50 minutes, or until golden brown. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.
This loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
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