@thanhshop0509: Xịt Thơm Body Mist Svanor #bodymist

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Tuesday 20 October 2026 14:34:41 GMT

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Brown Sugar Cinnamon Raisin Swirl Sourdough Loaf FOR THE DOUGH: • 90g active sourdough starter (¾ cup) • 292g water (1¼ cups) • 450g unbleached bread flour (3¾ cups) • 9g salt (1½ tsp.) INCLUSIONS: • 100g raisins (⅔ cup) • 80g brown sugar (⅓ cup + 1 Tbsp., packed) • 10g cinnamon (1 Tbsp. + 1 tsp.) • 10g flour (1 Tbsp. + 1 tsp.) STEP 1: MIX THE DOUGH In a large mixing bowl, combine your starter and water (whisk until foamy). Add flour and salt and mix until dough comes together. IMPORTANT: Bulk fermentation starts NOW. STEP 2: SLAP & FOLDS Transfer dough to a clean work surface and do 5 minutes of slap & folds or kneading. Cover and let rest for 1 hour. STEP 3: DOUGH STRENGTHENING + RAISINS SOAK RAISINS: Soak raisins in hot water for 10-15 minutes. Drain and pat dry. ROUND 1: Add raisins and complete your first round of stretch & folds, followed by coil folds. Cover and rest 30 minutes. ROUNDS 2-3: Complete 2-3 additional rounds of coil folds, spaced 30 minutes apart. STEP 4: FINISH BULK FERMENTATION Cover and let the dough finish bulk fermenting at room temperature. IMPORTANT: Bulk fermentation time will vary depending on the temp of your environment and starter strength. STEP 5: FILL + SHAPE FILLING: Whisk together the brown sugar, cinnamon and flour. ✨ Shaping Method Created By: @thatsourdoughgal SHAPING: Lightly flour your work surface and banneton. Turn out the dough and gently shape it into a rectangle. Sprinkle the filling evenly over the dough, leaving a small border around the edges. Fold the sides toward the center, add more filling, then roll the dough tightly (pinch the sides closed as you go). Pinch the ends closed and transfer to your proofing basket. TIP: Wipe away any cinnamon sugar that falls onto your work surface as you go. STEP 6: COLD PROOF Refrigerate for 12-48 hours. STEP 7: PREHEAT Preheat your oven to 450°F with your empty Dutch/Bread oven inside for about 45 minutes. STEP 8: SCORE + BAKE Transfer the cold dough onto parchment paper, score and place into the hot Dutch/Bread oven. Bake covered for 32-35 minutes, then uncover and bake 5-12 minutes, or until golden brown. STEP 9: COOL Remove from the Dutch/Bread oven immediately and allow the loaf to cool completely before slicing. This is one of my all time favorite inclusions loaves and I hope you love it as much as I do 💛 #sourdough #sourdoughstarter #sourdoughbread #sourdoughbaking #sourdoughinclusions

Brown Sugar Cinnamon Raisin Swirl Sourdough Loaf FOR THE DOUGH: • 90g active sourdough starter (¾ cup) • 292g water (1¼ cups) • 450g unbleached bread flour (3¾ cups) • 9g salt (1½ tsp.) INCLUSIONS: • 100g raisins (⅔ cup) • 80g brown sugar (⅓ cup + 1 Tbsp., packed) • 10g cinnamon (1 Tbsp. + 1 tsp.) • 10g flour (1 Tbsp. + 1 tsp.) STEP 1: MIX THE DOUGH In a large mixing bowl, combine your starter and water (whisk until foamy). Add flour and salt and mix until dough comes together. IMPORTANT: Bulk fermentation starts NOW. STEP 2: SLAP & FOLDS Transfer dough to a clean work surface and do 5 minutes of slap & folds or kneading. Cover and let rest for 1 hour. STEP 3: DOUGH STRENGTHENING + RAISINS SOAK RAISINS: Soak raisins in hot water for 10-15 minutes. Drain and pat dry. ROUND 1: Add raisins and complete your first round of stretch & folds, followed by coil folds. Cover and rest 30 minutes. ROUNDS 2-3: Complete 2-3 additional rounds of coil folds, spaced 30 minutes apart. STEP 4: FINISH BULK FERMENTATION Cover and let the dough finish bulk fermenting at room temperature. IMPORTANT: Bulk fermentation time will vary depending on the temp of your environment and starter strength. STEP 5: FILL + SHAPE FILLING: Whisk together the brown sugar, cinnamon and flour. ✨ Shaping Method Created By: @thatsourdoughgal SHAPING: Lightly flour your work surface and banneton. Turn out the dough and gently shape it into a rectangle. Sprinkle the filling evenly over the dough, leaving a small border around the edges. Fold the sides toward the center, add more filling, then roll the dough tightly (pinch the sides closed as you go). Pinch the ends closed and transfer to your proofing basket. TIP: Wipe away any cinnamon sugar that falls onto your work surface as you go. STEP 6: COLD PROOF Refrigerate for 12-48 hours. STEP 7: PREHEAT Preheat your oven to 450°F with your empty Dutch/Bread oven inside for about 45 minutes. STEP 8: SCORE + BAKE Transfer the cold dough onto parchment paper, score and place into the hot Dutch/Bread oven. Bake covered for 32-35 minutes, then uncover and bake 5-12 minutes, or until golden brown. STEP 9: COOL Remove from the Dutch/Bread oven immediately and allow the loaf to cool completely before slicing. This is one of my all time favorite inclusions loaves and I hope you love it as much as I do 💛 #sourdough #sourdoughstarter #sourdoughbread #sourdoughbaking #sourdoughinclusions

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