Sourdough Raisin Toast is a delightful twist on traditional toast, combining the tangy flavors of sourdough bread with the natural sweetness raisins. This artisanal treat offers a unique and satisfying breakfast or snack experience.
The fermentation process adds depth and character, resulting in a bread with a slightly tangy taste and a wonderfully chewy texture. The addition of raisins takes this bread to another level. Whether enjoyed plain or lightly toasted, sourdough raisin toast is a versatile treat that can be savored on its own, with some butter, or topped with some nice cheese. It pairs exceptionally well with a cup of freshly brewed coffee or a steaming mug of tea, making it an ideal choice to start your day or indulge in a cozy afternoon break.
INGREDIENTS
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500 g Bread Flour
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350 g Water
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100 g fed sourdough Starter
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10 g Salt
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30 g Honey
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100 g raisins
Cinnamon Filling
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40 g Butter
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10 g Cinnamon
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20 g flour
BAKING SCHEDULE
Day 1: 9:00 PM: Feed your sourdough starter.
Day 2: 9:00 AM: Mix the water and honey first, until fully incorporated. Then mix in the sourdough starter and stirr until completly disolved. Then add the flour and mix for 2 minutes. Add the salt and work the dough for another 2 minutes. Then cover, and let it rest for one hour. Meanwhile soak the raisins in some warm water.
10:00 AM: Perform one set of stretches and folds. Cover and let the dough rest for 30 minutes.
10:30 AM: Drain the raisins and incorporate them into the dough when doing streches and folds. Cover the dough and let it rest at room temperature until it has doubled in size. Take butter out of the fridge to soften at room temperature.
15:00 PM: Mix the butter with the cinnamon for the filling. Spread it onto the dough, shape the dough put it in a banneton or a bowl coverd with a teatowel. Put it in the fridge and let it cold ferment over night.
Day 3: 7:00 AM: Take out the bread of the fridge and bake it. Enjoy!
