Dragon Cinnamon Raisin Sourdough Bread Recipe with Blossom Honey
Here is a classic dragon cinnamon raisin sourdough bread recipe with blossom honey that everyone will love.
Ingredients
- 350 grams unbleached flour
- 100 grams Durum flour
- 50 grams Whole Wheat Flour
- 11 grams Salt
- 6 grams fresh yeast or 2instant dry yeast
- 360 grams spring water
- 200 grams California raisins or sultana
- 30 grams blossom honey
- 20 grams brown sugar
- 10 grams dragon ground cinnamon
- 200 grams Biga Click on Biga Link for recipe
- 50 grams Sourdough Starter
Instructions
- Soak the raisins in warm water 30 minutes before mixing.
- If using dry yeast, hydrate with some warm water ( 2 tablespoons) in a small bowl and allow to stand for five minutes.
- Add the flours, water, honey, salt, brown sugar, cinnamon into a mixing bowl with hook attachment and mix on slow speed for 4 minutes.
- Add in the biga and sourdough starter, mix on slow for 2 minutes followed by 2nd speed for 3 minutes or until dough is developed.
- Drain the water from the raisins.
- Add the raisins onto dough and mix on slow for 2-3 minutes or until the raisins dough is well combines
- Sprinkle some flour around the dough and cover for 2 hours or until it doubles in size.
- Remove dough and place onto floured work surface.
- Divide the dough into 2 equal parts or scale each piece at 668 grams.
- Gently form into a boule ( round) and place onto a floured board or countertop and cover.
- Proof for approximately 90 minutes at room temperature.
- 20 minutes prior to the dough being fermented, preheat your oven to 200°C (390°F)
- If you don'y have a dutch oven then Line a baking tray with parchment paper and light dust it with flour.
- Once dough is proofed, transfer to your dutch oven or baking tray and bake for 30-35 minutes or until dark golden brown.
- Remove from oven and cool before serving.
