Loaf pans are a game changer! Cinnamon & Raisin loaf

Been baking on and off for a few years now, but for the last two loaves, I’ve started using two loaf pans (one inverted over the other) for the bake, and it’s been a game changer!! Perfect loaf size for a family of 2, no 1 hour pre-heating, no cast iron burn risks, easy to clean, same great results!

I’m so glad I came across KLSFishing’s post on Reddit a few weeks ago (@Kyle_Schroeder on youtube) where I first saw this method. Thanks Kyle!! Of course later searches revealed that people have been doing this for years now 😅

The recipe and process is mostly Kyle’s but here it is –

1. Prep the levain – 5g starter, 50g flour, 50g water
2. Autolyse – 385g bread flour, 50g whole wheat flour, 285g water. Rest 1 hour.
3. Mix in levain. Rest for 30min.
4. Mix together 10g salt and 30g water. Combine with the dough. Mix well, rubaud method. Rest for 30min.
5. First stretch & fold. Rest 30min. Soak 90g black raisins in water.
6. Spread 45g of the raisins and 1/2 tsp of cinnamon over the surface. Press down gently to get the inclusions to stick. Then stretch & fold. Rest 30min.
7. Spread the remaining 45g of raisins and 1/2 tsp of cinnamon, pat down gently and stretch & fold.
8. Bulk ferment for about 3hrs. My dough temp was around 25C.
9. Pre-shape into a boule on a counter top and rest for 30min.
10. Final shape into a batard. Place into a banneton dusted with rice flour. Proof for 1hrs.
11. Cold proof in the fridge overnight.
12. Preheat oven to 215C (fan).
13. Place the dough from the fridge into the loaf pan. Score. Spray a bit of water. Invert another loaf pan on top. Bake for 25min covered.
14. Bake for 20min uncovered.