By Seth Fera-Schanes
Making sourdough bread in my apartment has become a weekly Sunday activity. I currently have a 2 year old wild yeast starter and a recipe I am comfortable using.
One Sunday I wanted to slightly change the game plan and make french toast using my sourdough. But what sounded even better was a cinnamon raisin sourdough that I would then turn into french toast. Sounded like a winner…..and it was.
I looked through a few cinnamon raisin bread recipes mostly to get the amounts of brown sugar, cinnamon and raisins. I didn’t adjust my sourdough recipe at all with the exception of adding the 3 new ingredients during the 2.5 hour folding process.
The new ingredients did slightly alter how I worked with the dough. The elasticity of the dough felt the same and the sugar and cinnamon were fine to work with but it was the raisins that I felt kept making airy pockets and then my dough would split. Nothing overly complicated to handle but in final shaping the loaves didn’t look as clean as I had grown accustomed.
I typically bake in a dutch oven or bread pan. Since I was going to make french toast I went with the bread pan and gave my dough extra water from my spray bottle before and during the first few minutes of baking.
The next part is important. I didn’t make my french toast until the next day. You can make the same day if you want but be sure to let your freshly baked bread properly cool for a few hours before slicing.
I used a simple egg and milk batter and finished on my cast iron pan. I paired with summer berries but powered sugar or maple syrup (or all three) would work out perfectly as well.