Sensational Sourdough Raisin Bread Creation

There’s something incredibly rewarding about baking your own bread, especially when it’s a delightful loaf of sourdough raisin bread. The combination of the tangy sourdough and the sweet, plump raisins creates a flavor profile that’s both comforting and sophisticated.

I still remember the first time I baked a loaf of sourdough raisin bread. The aroma that filled my kitchen was intoxicating, and the taste was even better. Today, I’m excited to share my journey and tips with you so you can experience the joy of baking sourdough raisin bread yourself.

What is Sourdough Bread?

Sourdough bread is unique because it’s made using a natural fermentation process involving wild yeast and lactic acid bacteria. Unlike commercial yeast, which acts quickly,6 sourdough fermentation is a slow process that develops deep flavors and a chewy texture. The wild yeast gives sourdough its characteristic tangy taste, while the lactic acid bacteria help improve the bread’s shelf life.

Why Add Raisins?

Adding raisins to sourdough bread is a game-changer. The natural sweetness of raisins perfectly complements the tanginess of the sourdough, creating a balanced flavor that’s hard to resist.

Essential Ingredients and Tools

Ingredients

To make sourdough raisin bread, you’ll need:

– Sourdough starter

– Bread flour

– Water

– Salt

– Raisins

– Brown Sugar

– Cinnamon and Salt

Tools

Here are the essential tools you’ll need:

– Mixing bowls

– A kitchen scale

– A dough scraper

– 9×5 Inch bread pan

– A sharp knife or bread lame for scoring

I remember when I first started baking, I used whatever I had in my kitchen. Over time, I invested in some of these tools, and they really made a difference in the quality of my bread.

Step-by-Step Recipe Guide

Making the Sourdough Starter

If you don’t already have a sourdough starter, you’ll need to make one. Combine equal parts flour and water and let it sit at room temperature. Feed it with fresh flour and water every day until it’s bubbly and active, usually around 5-7 days.  Please use the link below for the step by step instructions on making sourdough starter.

Preparing the Dough

1. In a large mixing bowl, combine your active sourdough starter with water. Add the flour and salt and mix until no dry flour remains. Cover the bowl and let it rest for 60 minutes (this is called autolyse).
2. Add ½ the Raisins and conduct your first set of stretch and folds. This helps develop gluten and distribute the raisins evenly. Cover with a clean kitchen towel and rest for 30 minutes. *Please see notes, if you are unfamiliar with this method. 
3. Add the remaining raisins and proceed to perform a second stretch and fold.  Cover the bowl and let rest for 8-12 hours at room temperature.

Shaping and Baking

Shape the Dough:

Turn the dough out onto a lightly floured surface and shape and gently pat into a 6×12 inch rectangle. 

Mix the brown sugar and cinnamon filling and spread 1/2 over the top of the dough.

Starting with one long side of the dough fold into the center. Then take the other side and fold it to the center.

Sprinkle the remaining brown sugar and cinnamon mixture over the top.  

From the short end begin to roll into a log.  Your roll should be firm but not to tight or the dough may not rise properly.

Place it in a lightly oiled 9 x 5 inch bread pan and cover with plastic wrap.

Allow to rest for an additional 1-1 1/2 hours at room temperature .  Once the bread reaches the top of the bread pan score and now its time to bake!

Baking the Bread

1.   Preheat your oven to 400°F (204° C) with a cookie tray with sides on the lower shelf.  

2. Brush the top of the loaf with an egg wash and score the loaf.
3. Fill the cookie sheet part way up with water.  This will create steam which is basically your last step in fermentation.
4. Bake bread for 15 minutes. After 15 minutes turn the pan and continue baking for another 30-35 minutes or until the internal temperature is 200°F (93℃ ).
5. Once bread has finished baking, cool completely on a wire rack before slicing. This step is crucial as it allows the interior to set properly.

Common Problems and Solutions

Dense Bread: This can be caused by under-proofing. Make sure to give your dough enough time to ferment and rise.

Flat Loaf: This might happen if your dough is over-proofed. Pay attention to the dough’s texture and bubbles to gauge the right proofing time.

Tough Crust: Ensure your oven is properly preheated and that you’re using steam (from a Dutch oven or by adding water to a hot pan in the oven) to help create a crispy but not overly tough crust.

Storage Tips

To keep your bread fresh, store it in a paper bag or bread box at room temperature for up to three days. For longer storage, slice the bread and freeze it. You can toast the slices straight from the freezer whenever you want a quick treat.

Baking sourdough raisin bread is a rewarding experience that combines the art of traditional bread-making with the sweet surprise of raisins.

Whether you’re a beginner or an experienced baker, this bread offers endless possibilities for creativity and flavor. So, roll up your sleeves, dust off your apron, and discover the joy of baking your own sourdough raisin bread. Happy baking!