Comments on: Cinnamon Raisin Bread http://www.breadcetera.com/?p=49 An Obsessive’s Quest for Professional Quality Baked Goods from a Home Kitchen Tue, 07 Sep 2010 20:29:07 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: SteveB http://www.breadcetera.com/?p=49&cpage=1#comment-2355 SteveB Sat, 01 May 2010 13:55:13 +0000 http://www.breadcetera.com/?p=49#comment-2355 Alison, As with all the recipes on this blog, the amount of water used to mix a dough may need to be adjusted to arrive at the dough consistency described. The technique of <a href="http://www.breadcetera.com/?p=101" rel="nofollow">double hydration</a>, which allows for proper gluten development in high hydration doughs, is typically used only when mixing high hydration doughs. On the other hand, the technique of <a href="http://www.breadcetera.com/?p=157" rel="nofollow">double flour addition</a>, used to increase the number of nucleation sites within the dough as thus increase the potential for an open crumb structure, can be used for doughs of any hydration. Currently, I am using the double flour addition technique with just about every dough that I've been mixing in my home planetary stand mixer. On those times when I mix dough by hand, the double flour addition technique is of little added benefit and is therefore not used. Alison,
As with all the recipes on this blog, the amount of water used to mix a dough may need to be adjusted to arrive at the dough consistency described.

The technique of double hydration, which allows for proper gluten development in high hydration doughs, is typically used only when mixing high hydration doughs.

On the other hand, the technique of double flour addition, used to increase the number of nucleation sites within the dough as thus increase the potential for an open crumb structure, can be used for doughs of any hydration.

Currently, I am using the double flour addition technique with just about every dough that I’ve been mixing in my home planetary stand mixer. On those times when I mix dough by hand, the double flour addition technique is of little added benefit and is therefore not used.

]]> By: Alison http://www.breadcetera.com/?p=49&cpage=1#comment-2354 Alison Sat, 01 May 2010 00:37:58 +0000 http://www.breadcetera.com/?p=49#comment-2354 Steve, The last 2 times I've made this the dough has been too dry (perhaps my flour is drying out?). When this occurs, slap and fold becomes very difficult without breaking the outer skin. This led me to wonder about what mixing/developing method to use for different hydrations. 1. Do you use double hydration to mix all your doughs including this one? (I think you developed double hydration after this post) 2. Do you still use slap/fold instead of a mixer to develop the dough? As a rich pan bread, it needs very good development to get the soft fine crumb. My mixer has more strength but, with it's C hook, uneven kneading (some dough globs onto the hook while other parts get twirled and twisted continuously - talk about breaking gluten strands). 3. At what hydration would you not use slap/fold to develop the dough but rather conventional kneading, mixer, or stretch and fold? Sorry for all the questions! I just ate a warm piece of this bread (mmmm!!) and see that it developed fine, but it still feels wrong using slap/fold when I see the skin break so much. -Alison Steve,
The last 2 times I’ve made this the dough has been too dry (perhaps my flour is drying out?). When this occurs, slap and fold becomes very difficult without breaking the outer skin. This led me to wonder about what mixing/developing method to use for different hydrations.
1. Do you use double hydration to mix all your doughs including this one? (I think you developed double hydration after this post)
2. Do you still use slap/fold instead of a mixer to develop the dough? As a rich pan bread, it needs very good development to get the soft fine crumb. My mixer has more strength but, with it’s C hook, uneven kneading (some dough globs onto the hook while other parts get twirled and twisted continuously – talk about breaking gluten strands).
3. At what hydration would you not use slap/fold to develop the dough but rather conventional kneading, mixer, or stretch and fold?

Sorry for all the questions! I just ate a warm piece of this bread (mmmm!!) and see that it developed fine, but it still feels wrong using slap/fold when I see the skin break so much.
-Alison

]]> By: SteveB http://www.breadcetera.com/?p=49&cpage=1#comment-2338 SteveB Sun, 18 Apr 2010 12:30:07 +0000 http://www.breadcetera.com/?p=49#comment-2338 Hi Flo, Thanks for taking the time to translate the recipe for cinnamon raisin bread into French for publication on <a href="http://votrepain.com/2010/04/le-pain-aux-raisins-roule-au-sucre-et-a-la-cannelle-de-steve-en-vf/" rel="nofollow">Votre Pain</a>. While I do preheat my oven before baking, I rarely give instructions on how long the preheating period should be. The reason for this is that every oven is different with respect to how long it takes for the oven to reach the desired baking temperature. For example, because my oven has a relatively thick baking stone and contains a roasting pan full of clean landscaping stones to increase the thermal mass of the oven, it takes about 1 hour of preheating time before my oven equilibrates at the desired baking temperature. Ovens with thinner baking stones, or none at all, will take significantly less time. Hi Flo,
Thanks for taking the time to translate the recipe for cinnamon raisin bread into French for publication on Votre Pain.
While I do preheat my oven before baking, I rarely give instructions on how long the preheating period should be. The reason for this is that every oven is different with respect to how long it takes for the oven to reach the desired baking temperature. For example, because my oven has a relatively thick baking stone and contains a roasting pan full of clean landscaping stones to increase the thermal mass of the oven, it takes about 1 hour of preheating time before my oven equilibrates at the desired baking temperature. Ovens with thinner baking stones, or none at all, will take significantly less time.

]]> By: Le pain aux raisins roulé au sucre et à la cannelle de Steve, en VF – VOTRE PAIN http://www.breadcetera.com/?p=49&cpage=1#comment-2336 Le pain aux raisins roulé au sucre et à la cannelle de Steve, en VF – VOTRE PAIN Sun, 18 Apr 2010 07:48:53 +0000 http://www.breadcetera.com/?p=49#comment-2336 [...] vous l’annonçais ici, la voici : la recette en version française du pain aux raisins en colimaçon de sucre à la cannelle de Steve -et d’un de ses amis artisans boulangers américains. Merci à tous [...] [...] vous l’annonçais ici, la voici : la recette en version française du pain aux raisins en colimaçon de sucre à la cannelle de Steve -et d’un de ses amis artisans boulangers américains. Merci à tous [...]

]]> By: Flo Makanai http://www.breadcetera.com/?p=49&cpage=1#comment-2335 Flo Makanai Sun, 18 Apr 2010 07:47:45 +0000 http://www.breadcetera.com/?p=49#comment-2335 Hi Steve! Recipe translated in French on VotrePain.com :-) Thanks again for that beautiful recipe. Is it because it's Sunday and so sunny outside (although that volcano dust is still hanging over us, and airports still closed :-(...) that it's hard to keep my eyes on my screen, but I can't find in your recipe whether you preheated the oven or not? I guess you did, but how long? Have a great Sunday. Hi Steve!
Recipe translated in French on VotrePain.com :-)
Thanks again for that beautiful recipe.
Is it because it’s Sunday and so sunny outside (although that volcano dust is still hanging over us, and airports still closed :-( …) that it’s hard to keep my eyes on my screen, but I can’t find in your recipe whether you preheated the oven or not? I guess you did, but how long?
Have a great Sunday.

]]> By: SteveB http://www.breadcetera.com/?p=49&cpage=1#comment-2334 SteveB Fri, 16 Apr 2010 11:40:06 +0000 http://www.breadcetera.com/?p=49#comment-2334 Hi Thierry, Bienvenue à Bread cetera! Your Google translation is fine. I wish I was better able to answer you in French. First, congratulations on winning first prize in the baking contest that was recently held on <a href="http://votrepain.com/2010/03/et-les-gagnants-sont/" rel="nofollow">Votre Pain</a>! The cinnamon raisin bread is very much a bread with a tender yet elastic crumb (mie). There is no technical reason why a loaf pan must be used. Here in the U.S., cinnamon raisin breads are traditionally sold in loaf pan form. Also, the loaf pan form nicely displays the cinnamon swirl when cut. Hi Thierry,
Bienvenue à Bread cetera! Your Google translation is fine. I wish I was better able to answer you in French.

First, congratulations on winning first prize in the baking contest that was recently held on Votre Pain!

The cinnamon raisin bread is very much a bread with a tender yet elastic crumb (mie). There is no technical reason why a loaf pan must be used. Here in the U.S., cinnamon raisin breads are traditionally sold in loaf pan form. Also, the loaf pan form nicely displays the cinnamon swirl when cut.

]]> By: Thierry http://www.breadcetera.com/?p=49&cpage=1#comment-2333 Thierry Fri, 16 Apr 2010 06:29:35 +0000 http://www.breadcetera.com/?p=49#comment-2333 It is tempting Why a loaf pan? Have you tried with a real baking bread ? Is that because it's more a cake than a bread ? PS: Sorry for the google translation :-) It is tempting

Why a loaf pan?
Have you tried with a real baking bread ?
Is that because it’s more a cake than a bread ?

PS: Sorry for the google translation :-)

]]> By: Avec des raisins secs #4 : le pain cannelle-raisins de Steve – VOTRE PAIN http://www.breadcetera.com/?p=49&cpage=1#comment-2332 Avec des raisins secs #4 : le pain cannelle-raisins de Steve – VOTRE PAIN Wed, 14 Apr 2010 08:32:46 +0000 http://www.breadcetera.com/?p=49#comment-2332 [...] anglais (mais je vous promets une traduction en français dans les jours à venir), un pain cannelle-raisins (je suis fan de ce mélange de saveurs et parfums) élaboré par [...] [...] anglais (mais je vous promets une traduction en français dans les jours à venir), un pain cannelle-raisins (je suis fan de ce mélange de saveurs et parfums) élaboré par [...]

]]> By: Hefe und mehr » Blog Archive » Mandel-Zimt-Spiral-Brot http://www.breadcetera.com/?p=49&cpage=1#comment-1213 Hefe und mehr » Blog Archive » Mandel-Zimt-Spiral-Brot Thu, 10 Sep 2009 22:44:37 +0000 http://www.breadcetera.com/?p=49#comment-1213 [...] nach einiger Überlegung anstatt Rosinen Mandeln genommen. Das Rezept wurde von den Rezepten von Steve und Sara [...] [...] nach einiger Überlegung anstatt Rosinen Mandeln genommen. Das Rezept wurde von den Rezepten von Steve und Sara [...]

]]> By: SteveB http://www.breadcetera.com/?p=49&cpage=1#comment-521 SteveB Wed, 22 Oct 2008 11:50:23 +0000 http://www.breadcetera.com/?p=49#comment-521 Laura, I just love your enthusiasm! The mixing can get a bit tricky, especially right after adding the butter, but eventually the dough comes together nicely. It was good to hear that you're evaluating the consistency of your dough and adding or holding back water, as needed. Hydration levels can have a large effect on the quality of the crumb. Laura, I just love your enthusiasm! The mixing can get a bit tricky, especially right after adding the butter, but eventually the dough comes together nicely. It was good to hear that you’re evaluating the consistency of your dough and adding or holding back water, as needed. Hydration levels can have a large effect on the quality of the crumb.

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