This recipe is a variation of the sourdough boule recipe. The raisins and walnuts give it enough sweetness and flavor to enjoy on its own. Of course, with butter and jam it is even better!
Ingredients:
1 cup raisins
1 cup walnuts
1/2 cup starter
3 cups water
8 cups bread flour, plus more for dusting
1 tablespoon salt
melted butter or water
2/3 cup brown sugar
4 teaspoons good quality ground cinnamon
Procedure:
Soak raisins and walnuts in enough water to cover.
Mix starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.
Drain the raisins and walnuts well and knead into the dough. Cover and let rise overnight.
Divide the dough into two and turn out onto a floured board.
Working with one at a time, stretch out the dough to a rectangle, about 16×8 inches. Brush with melted butter or plain water. Mix together brown sugar and cinnamon in a small bowl and sprinkle evenly on the dough. Roll up, from the short end, pinching edges to seal as you go along.
Place in a flour dusted banetton. Repeat with the other half.
Cover and let rise for an hour, until puffy.
Preheat oven to 450F. Cut a piece of parchment bigger than your banetton. Place the parchment over the dough and invert onto your hand. Place on the counter and score 3 times, using a razor, or a lame. Place into a dutch oven, cover and place in the middle rack of the preheated oven. Bake for 20 minutes covered, then 35 minutes more uncovered.
Place on a wire rack to cool. Cool completely before slicing.
Raisin, Walnut and Cinnamon Sourdough Batard
A delicious variation for the basic sourdough boule recipe. This yield loaves that are just sweet and flavorful enough to enjoy on its own.
Ingredients
1 cup raisins
1 cup walnuts
1/2 cup starter
3 cups water
8 cups bread flour, plus more for dusting
1 tablespoon salt
melted butter or water
2/3 cup brown sugar
4 teaspoons good quality ground cinnamon
Directions
Soak raisins and walnuts in enough water to cover.
Mix starter into the water in a large bowl. Add the flour and salt and stir to combine. Cover with a dish cloth and let rest for about 30 minutes to 1 hour.
Drain the raisins and walnuts well and knead into the dough. Cover and let rise overnight.
Divide the dough into two and turn out onto a floured board. Working with one at a time, stretch out the dough to a rectangle, about 16×8 inches. Brush with melted butter or plain water. Mix together brown sugar and cinnamon in a small bowl and sprinkle evenly on the dough. Roll up, from the short end, pinching edges to seal as you go along.
Place in a flour dusted banetton. Repeat with the other half.
Cover and let rise for an hour, until puffy.
Preheat oven to 450F. Cut a piece of parchment bigger than your banetton. Place the parchment over the dough and invert onto your hand. Place on the counter and score 3 times, using a razor, or a lame. Place into a dutch oven, cover and place in the middle rack of the preheated oven. Bake for 20 minutes covered, then 35 minutes more uncovered.
Place on a wire rack to cool. Cool completely before slicing.