In the midst of what has to be one of the craziest weeks ever, I made my second loaf of sourdough two days ago. Sometimes a little baking is just the ticket to turning a week around. It’s just such a happy hobby — and the perfect distraction!
The flavor of the starter (“Kenny”) is definitely starting to evolve and it’s presence in the kitchen can definitely be smelled. Almost a month old now! Is it creepy that I said it like that? It does feel like a kid sometimes…
This loaf was actually a house request from Neil. He loves cinnamon raisin swirl bread and it’s been forever (2 years this week, I looked) since I last made it. He’s been taking slices to work for breakfast all morning, and with the few I’ve given away, this loaf is definitely going fast!
For the loaf:
1 cup sourdough starter
4 tablespoons butter, melted and cooled
1 1/2 teaspoons salt
3 cups bread flour
3/4 cup coconut milk (or regular, whatevs)
4 tablespoons coconut sugar
1 teaspoon cinnamon
1 egg, beaten
1 cup raisins
For the swirl:
2-3 tablespoons coconut sugar
3 tablespoons butter, melted and cooled
1 teaspoon cinnamon
1 teaspoon nutmeg
- Mix the sourdough starter and melted butter. Now stir in the egg, sugar, cinnamon, and milk.
- Slowly add/stir in the flour, salt, and raisins. Add additional milk or flour if you feel your dough is lacking in moisture/structure. The consistency of the dough should be a little gooey not entirely firm and elastic.
- Cover and refrigerate for 24-48 hours, allowing the gluten to develop and the grains to ferment (more fermented = more easily digestible).
- When you’re ready to bake, preheat the oven to 425 degrees. Flour a large flat surface (your countertop) and roll gently into a rectangle-shape that is about 1/2-inch thick.
- Spread dough with softened butter. Then mix together the cinnamon, sugar and nutmeg and sprinkle evenly over dough.
- Starting with the end closest to you, slowly roll the dough into a cylinder away from you, pinching to seal. Then tuck the ends in toward the center and pinch to seal.
- Place the loaf into a greased (I used coconut oil) bread pan, cover, and allow to sit for 40-60 minutes.
- Bake until the crust is a deep golden brown, about 45 minutes. Allow to cool completely before slicing.
Makes 1 loaf.
The consistency of this loaf is perfect. Crusty edges, a nice soft center. The pictures really don’t do it justice. Well done Kenny, well done. More art:
As of this morning before work I had clocked about 45 hours between work and freelance with today and tomorrow still to work. I’m a mass of notes, lists, packing and cleaning ahead of my work trip to Florida on Saturday. Chaos!
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