Best Raisin Cinnamon Sourdough Bread / Raisin Cinnamon Sourdough Bread Recipe / 천연발효 건포도 시나몬빵

Best Raisin Cinnamon Sourdough Bread
Made with natural yeast sourdough starter.
Easy no knead sweet sourdough bread.
So delicious with raisins and cinnamon.
Beautiful and so delicious with great aroma!
Great for snacks, french toast or peanut butter & jelly sandwich!
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***Room temperature is around 75-78F/24-26C
3 sets SF.
3.5 hours until 80% rise.
Inclusion.
2 sets coil fold.
30 minutes rest.
Shape.
Cover & let sit at room temperature for 1 hour.
Refrigerate overnight.
Preheat oven, along with Dutch oven or roaster at 475F/246C for 30 minutes.
Scoring.
Cover & bake at 475F/246C for 35 minutes.
Reduce heat to 465F/240C & bake another 10-15 minutes covered until internal temperature 206-209F/97-98C golden brown.
If the room temperature is higher or lower the fermentation time can be shorter or longer***

Sourdough Starter / Levain ingredients:
34g active starter
34g bread flour
34g water

Dough ingredients:
Prepared 100g starter
300g water
450g bread flour
4g salt
20g honey
10g ground cinnamon
150g raisins
1/2 cup orange juice


천연발효 건포도 시나몬빵
천연발효종으로 만든 빵입니다.
치대지 않고 쉽게 만드는 천연발효빵입니다.
건포도와 시나몬을 넣은 맛있는 천연발효빵입니다.
아름답고 향좋은 맛있는 빵입니다!
스낵이나 토스트로 좋아요!
구독 좋아요 눌러주세요!
영상 봐주셔서 감사합니다!❤️
새해에 복많이 받으세요!❤️

천연발효 사과 시나몬빵 레시피 영상 링크:
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**실내온도 75-78F/24-26C 만약 실내온도가 높거나 낮으면 발효시간이 짧거나 길수 있어요.**
3번 펴서 접기한후 실내온도에 3.5시간 80% 늘도록 발효해요.
사과 시나몬을 반죽에 넣고.
2번 말아서 접기 - 30분 간격.
30분 둔후
빵모양 만들고.
실내온도에 1시간 둔후 밤새 냉장고에 넣어요.
무쇠솥이나 로스팅팬을 넣고 475F/246C 30분 예열합니다.
스코링.
덮고 475F/246C 35분 굽고.
온도를 465F/240C 낮추고 뚜껑 닫고 10-15분 빵속 온도가 206-209F/97-98C 황금색으로 구워요.

천연발효종 식재료:
활발한 천연발효종 34g
강력분 34g
물 34g

반죽 식재료:
준비한 천연발효종 100g
물 300g
강력분 450g
소금 4g
꿀 20g
시나몬 가루 10g
건포도 150g
오렌지 쥬스 1/2컵