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    Cinnamon Raisin Bread

    Uploaded by

    hussein ghandour
    The document provides instructions for making cinnamon smear bread. It lists the ingredients and provides detailed steps for mixing, bulk fermenting, dividing, shaping, proofing, scoring, baking and total time. The instructions include notes on techniques and specify times for each step.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Cinnamon Raisin Bread

    Uploaded by

    hussein ghandour
    30 views1 page
    The document provides instructions for making cinnamon smear bread. It lists the ingredients and provides detailed steps for mixing, bulk fermenting, dividing, shaping, proofing, scoring, baking and total time. The instructions include notes on techniques and specify times for each step.

    Original Title

    Cinnamon raisin bread

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    The document provides instructions for making cinnamon smear bread. It lists the ingredients and provides detailed steps for mixing, bulk fermenting, dividing, shaping, proofing, scoring, baking and total time. The instructions include notes on techniques and specify times for each step.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views1 page

    Cinnamon Raisin Bread

    Uploaded by

    hussein ghandour
    The document provides instructions for making cinnamon smear bread. It lists the ingredients and provides detailed steps for mixing, bulk fermenting, dividing, shaping, proofing, scoring, baking and total time. The instructions include notes on techniques and specify times for each step.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    21

    GENERAL DIRECTIONS TIME


    PROCEDURE NOTES active/inactive
    PREP cinnamon combine the smear ingredients in a bowl; mix using a rubber spatula until a smooth paste forms 3 min
    smear
    inclusions break up any raisin clusters
    MIX by machine combine A in mixer’s bowl, and stir to dissolve yeast; add B, see Machine Mixing options, 14–18 min
    and mix on medium speed to full gluten development; transfer page 291, and Gluten Develop-
    to a lightly oiled tub or bowl, and cover well with a lid or plastic ment, page 3·89
    wrap
    BULK FERMENT 1 h total; 1 book fold after 30 min, 30 min rest after fold see Folding, page 3·128; prepare 1 min / 1 h
    loaf pans, page 287
    DIVIDE/SHAPE divide lg loaf sm loaf see How to Divide Your Dough, 0–2 min
    do not divide 500 g page 3·136

    preshape rectangle rectangle preshape to the width of the 2–4 min


    loaf pan; spread the rectangle(s)
    evenly with C; divide D evenly
    over the smear
    shape oblong bâtard oblong bâtard see How to Preshape and Shape 1–2 min
    a Bâtard, page 3·154; roll up
    rectangles to fit the loaf pan, close
    seam; place seam side down
    in the loaf pan; apply egg wash
    ­before proofing
    FINAL PROOF 27^ / 80| 1¼–1½ h ¾–1 h see Final Proofing Methods, ¾–2½ h
    65% RH page 3·212, and Calling Proof,
    21^ / 70| 2–2½ h 1–1½ h page 3·220

    SCORE 3 diagonal scores across the top apply egg wash before baking; 5–8 s
    see Scoring, page 3·230
    BAKE convection (full fan speed)/combi (medium fan speed): bake at once the bread is baked and 25–40 min
    185^ / 365| for 25–30 min; home: bake at 200^ / 390| for cooled, apply the glaze in thin
    35–40 min; allow to rest in the pan for 5 min, then remove to a parallel lines across the top; dust
    wire rack to cool completely with ground cinnamon
    TOTAL TIME by machine 9 min 8 s / 4 h 28 min

    ENRICHED BREADS 311

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