Ingredients

• - Levain:
• - 100g Wild Yeast Sourdough Starter
• - 100g Artisan Baker's Craft Plus by Central Mills Flour
• - 100g Water (room temperature)
• - Dough:
• - 600g Artisan Baker's Craft Plus by Central Mills Flour
• - 100g Stone Ground Whole Wheat Flour
• - 20g French Gray Sea Salt
• - 450g Water (room temperature)
• - 200g Raisins/Golden Raisins Mix (soaked in warm water for 30 minutes and drained)
• - 40g Fine Cornmeal Flour (for dusting)
• - 40g Whole Wheat Flour (for dusting)
• - 100g Maple Syrup
• - 4 tsp Ground Cinnamon

Directions

• 1. Prepare the Levain:
• - Mix 100g of wild yeast sourdough starter, 100g of Artisan Baker's Craft Plus flour, and 100g of water in a jar.
• - Cover loosely and let ferment at room temperature for 4-6 hours or until doubled in size.
• 2. Autolyse:
• - In a large mixing bowl, combine 600g Artisan Baker's Craft Plus flour, 100g Stone Ground Whole Wheat flour, and 450g water.
• - Mix until no dry flour remains.
• - Cover and let rest for 1 hour.
• 3. Mixing the Dough:
• - Add the prepared levain to the autolysed dough.
• - Sprinkle 20g of French gray sea salt over the top.
• - Add 100g of maple syrup and 4 tsp of ground cinnamon.
• - Mix thoroughly until the dough is cohesive.
• - Cover and let rest for 30 minutes.
• 4. Incorporate Raisins:
• - Gently fold in the soaked and drained raisins into the dough until evenly distributed.
• 5. Bulk Fermentation:
• - Perform 3 sets of stretch and folds every 30 minutes.
• - After the last set, let the dough ferment at room temperature for 2-3 hours or until it has expanded by about 30%.
• 6. Shape the Loaves:
• - Turn the dough out onto a lightly floured surface.
• - Divide the dough into two equal portions.
• - Shape each portion into a round or oblong loaf.
• - Place the shaped loaves into proofing baskets dusted with fine cornmeal flour, seam side up.
• - Cover and let proof in the refrigerator for 12-16 hours.
• 7. Baking:
• - Preheat your Gozney dome pizza oven to 250°C (482°F) with a baking stone inside.
• - Once preheated, turn the dough out onto a piece of parchment paper.
• - Score the top of the loaves with a sharp knife or lame.
• - Transfer the loaves (with parchment paper) onto the baking stone.
• - Bake at 250°C (482°F) for 20 minutes with steam.
• - Reduce the temperature to 220°C (428°F) and bake for an additional 20-25 minutes or until the crust is deep golden brown and the internal temperature reaches 96°C (205°F).
• 8. Cool and Serve:
• - Allow the loaves to cool completely on a wire rack before slicing.

Notes

• Delight in the warm, comforting flavors of our Cinnamon Raisin Sourdough Bread. Crafted with a blend of Artisan Baker’s Craft Plus and Stone Ground Whole Wheat flours, this loaf is infused with aromatic ground cinnamon and rich maple syrup, providing a perfect balance of sweetness and spice. Plump, juicy raisins are folded into the dough, adding bursts of natural sweetness in every bite. Handcrafted with our signature wild yeast sourdough starter, this bread features a tender crumb and a beautifully caramelized crust. Ideal for breakfast toast, a special treat, or a delightful snack, our Cinnamon Raisin Sourdough Bread is a wholesome and delectable creation from The Grove Bakehouse.

Nutrition

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