Today's Bread

[Decoy205]

Cinnamon raisin bread. 

[PapaJawnz]

Cinnamon raisin bread.

Need this recipe if you feel like sharing!  Yummy 

[Decoy205]

Need this recipe if you feel like sharing!  Yummy 

Sure.  I don't have bakers percents on this.  I found this online and didn't convert to weights yet.  It's a combo of two recipes.  One for the dough and one for filling.


Cinnamon Raisin Bread
Recipe

Dough:

1 cup milk
2 1/4 tsp ad yeast
1/3 cup brown sugar
2 eggs
6 TBSP melted butter
3 1/2 cups flour
1 1/2 tsp salt
1/2 cup raisins

Filling:

• 3 tablespoons salted butter (melted)
• 1 tablespoon cinnamon
• 50 grams brown sugar (about 1/4 cup)
• 30 grams beaten egg (this was half of an egg that weighed about 60 grams.
• 25 grams all purpose flour
• 1/2 cup more raisins

This is for a large loaf pan.  I use the Pullman.

Mix dough and form into a ball.  Bulk ferment in oiled bowl covered until doubled in size.

Then roll out into a rectangle almost as wide as the pan.  Spread filling and more raisins on top.  Roll up tightly into the load shape.

Seal the bottom then put into buttered or greased pan.

Cover and let it proof for about an hour or until 3/4 of the way up the loaf pan.

Bake at 350 for 30-35 mins.  Uncover and brush with butter bake a little more until top is desired color. 

[Pizza_Not_War]

Nine Fingers Baking - pinkie broken makes it tough on the process.

[Jersey Pie Boy]

Still looks good..hope you heal fast!

[waltertore]

Some Sesame seed semolina sourdough from today. Comforting smells of growing up with NJ bakery memories.

[Eager2Learn]

Some Sesame seed semolina sourdough from today. Comforting smells of growing up with NJ bakery memories.

Hi Walter, any chance you can post the formulation for this? Been looking for a good semolina bread as like you I grew up on it in ny. Can't get anything close here in AZ. 

[waltertore]

This is the first time I did a semolina sourdough and had to eyeball the final dough wetness so you will have to do the same.  I used 900 grams semolina, 100 grams bread flour, 730g water, 90g sourdough starter, 22 g salt.  I stirred it adding bread flour until it got to the consistency I wanted, then did 4 stretch and folds 25 minutes apart. Let it rise for about 8 hours on counter, divided, shaped.  Rolled the final shape in seeds, put in linen lined basket and fermented overnight.  Heated oven to 485 for 1 hour.  Baked in challenger bread pan with a couple ice cubes for 24 minutes at 440, then took lid off and did another 15 minutes or so. 

[Eager2Learn]

This is the first time I did a semolina sourdough and had to eyeball the final dough wetness so you will have to do the same.  I used 900 grams semolina, 100 grams bread flour, 730g water, 90g sourdough starter, 22 g salt.  I stirred it adding bread flour until it got to the consistency I wanted, then did 4 stretch and folds 25 minutes apart. Let it rise for about 8 hours on counter, divided, shaped.  Rolled the final shape in seeds, put in linen lined basket and fermented overnight.  Heated oven to 485 for 1 hour.  Baked in challenger bread pan with a couple ice cubes for 24 minutes at 440, then took lid off and did another 15 minutes or so.

Thanks a ton! I'll give it a go. 

[Decoy205]

Made some bagels today. 

[kori]

Made some bagels today.

Those look fantastic 

[Decoy205]

Those look fantastic

Thanks Kori!

[waltertore]

Made some bagels today.

looking good!

[waltertore]

some sourdough baguettes baked on my steel plate to go along with my mothers meatballs and eggplant parm. Comfort food of my youth

[Decoy205]

some sourdough baguettes baked on my steel plate to go along with my mothers meatballs and eggplant parm. Comfort food of my youth

Beauties! Looks so good. 

[waltertore]

Beauties! Looks so good.

thanks, they were a quick rise sd that had some good, but not sour, flavor.  More like a good french baguette. 

[quietdesperation]

New starter doubled in 24 hours, wasn't sure if I should feed it, ChatGPT had a pretty good answer, haven't tested it but I wonder if the dough clinic questions could be handled by the platform:


Yes, if your sourdough starter doubled in size within 24 hours at 90°F, it's a good indication that it's active and ready for feeding. At warmer temperatures like 90°F, fermentation happens faster, which can mean the starter needs more frequent feeding.

Here's what to do:

Check for Signs of Readiness - Besides doubling in size, look for a bubbly, airy texture and a pleasant sour smell. These are good signs that the yeast and bacteria are active. Discard about half of the starter, then feed it with equal weights of fresh flour and water (e.g., 50g starter, 50g water, 50g flour). This maintains the balance of microorganisms and gives them fresh food to keep fermenting.

Since 90°F is quite warm for a starter, you may find it needs feeding every 12-24 hours to avoid over-fermentation. Adjust the feeding schedule based on how quickly it rises and how active it appears.

[waltertore]

I am working on a new SD recipe.  So far so good.  

[jkb]

I am working on a new SD recipe.  So far so good. 

I love making bread.  I wish I could eat it.

[waltertore]

I love making bread.  I wish I could eat it.

that is a bummer!