On Tue, 08 Mar 2005 17:22:38 -0600, "D. Cook"
> wrote:

>In article
><mailman.8.1110310579.218.rec.food.sourdough@mail .otherwhen.com>, Mike
>Avery > wrote:
>
>> There's a number of possibilities here. Why don't you try three rises
>> without adding sugar or cinnamon? Many people have trouble getting two
>> rises out of their sourdough culture, much less three.
>>
>> When we were doing sourdough cinnamon raisin bread at the bakery, we put
>> the raisins in the dough, but layered the cinnamon sugar in the dough.
>> Basically, we rolled each loaf out so it was about 6" wide and about 18
>> to 24" long. Then we buttered the bread with melted, but no more than
>> warm, butter. Onto that, we sprinkled a cinnamon/brown sugar mixture.
>> We did not cover the last 6" or so of the bread. Then we rolled the
>> bread down, very tightly. Once it was rolled, we pinched the seams shut
>> and let the bread rise about 8 hours at room temperature. The rest of
>> our breads were in the walk-in so they wouldn't over rise. The raisin
>> was still rising.
>
>Thanks for your responses, all. Interesting that cinnamon's bad for
>yeast. This recipe calls for 2 cups of starter initially, adding in
>another 2 cups of flour during 2 proofing stages, then the final flour,
>cinnamon, etc. There wasn't that much sugar in the dough - 1
>tablespoon per loaf, so I don't think that was the problem. In
>addition to the cinnamon in the dough, the recipe also says to roll the
>dough flat, add cinnamon sugar, and roll up into a loaf. I think I
>will try this recipe again without all the cinnamon in the dough (1/4
>cup for 2 loaves; it turned the dough completely brown!) and see what
>transpires.
2 tbs of cinnamon is about right for a 1.5 lb loaf... still makes the
dough brownish.. NOW I GOTTA get some stuff and make some cin/raisin
bread again chuckle..
>
>The third rise would not have been a problem without the additional
>ingredients - I deflated the second rise and during the 5 minutes that
>I mixed the milk, raisins, salt, sugar, and cinnamon, the dough itself
>was already puffing up again.