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No-Knead Cinnamon Raisin Bread - A beautiful loaf that could not be simpler to make.

Cinnamon Raisin Bread (No-Knead Recipe)

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Hi Bold Bakers!

Since getting my Alfa Pizza wood-burning pizza oven, I have been experimenting with a lot of different homemade bread and doughs. Since Fall is in full swing here in LA (well, it’s still 80F out) I thought why not start baking with some fall flavors and get in the mood for the weather to cool down (from 80F  to 72F). I want to show you my recipe for No-Knead Cinnamon Raisin Bread. Although this bread looks like it would be a lot of work, it could not be easier to make. Mix all the ingredients in a bowl by hand and leave for 12 hours. Amateur or professional bakers, this recipe is for everyone!

Bread making is really fascinating to me, espicilaly using the “No Knead” method. It is incredible that you bring your yeast to life by mixing your dough correctly together, then watch as it grows and takes shape. Then you know you did a great job because you have a beautiful loaf of bread at the end.

We have made Pretzels, Cinnamon Rolls and Donuts using this method because I think it yields the best flavors and texture in your bread. And the fact that you mix the dough by hand, and not on a machine makes life easier.

The first job I had in the U.S at 25 was as a morning baker, and by morning I mean 2:00 am. To a 25 year old work and 2:00 am don’t usually go together successfully. It was in South Lake Tahoe, on the border of California and Nevada. In the winter when it would snow, all of the doughs would become sluggish and slow down. They would just lay there heavy with no life in them. I would take them into a warm part of the kitchen and try and get the dough active again. With a little TLC they would come back to life. So, when you are working with doughs just remember that they are like us, they need warmth, water, love and a little sugar to keep us going :).

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This was the very first loaf of bread I made in my pizza oven! No lie. I stood there and watched very carefully as it puffed up and the crust started to form. With a wood-burning oven you do have to rotate the loaf but luckily I knew to stand close so one side didn’t get more “tanned” than the other. I’m proud of myself because one thing I have practiced is controlling the heat but also keeping the fire going at the same time. I can safely say I have gotten a lot better. I knew something wasn’t right when I baked a pizza in 90 seconds (a delicious pizza I might add).

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When you slice the bread you can see your handy work. All of those bubbles, texture and crumb were created simply by the fermetation process. It is the gases that form in the dough. Just think about the little work you had to do to get this artisanal loaf of bread, it’s crazy! I have never been able to achieve this on a machine and that’s why I am an advocate for the No-Knead technique. No loaf is the same, which is the beauty of it.

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HOMEMADE FLAVORED BUTTERS FOR YOUR BREAD!

4.66 from 52 votes
No-Knead Cinnamon Raisin Bread - A beautiful loaf that could not be simpler to make.
No Knead Cinnamon Raisin Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Servings: 1 loaf
Author: http://www.kitchenhealssoul.com/2015/03/17/no-knead-cinnamon-raisin-bread/html
Ingredients
  • 3 cups (375g) all-purpose flour
  • ½ tsp active dry yeast
  • tsp salt
  • tbsp granulated sugar
  • 2 tsp cinnamon
  • 3/4 cup (120g) raisins
  • 3/4 cup (188g) milk
  • 3/4 cup (188g) water
Instructions
  1. In a large bowl whisk together the flour, yeast, salt, sugar, raisins, and cinnamon.
  2. Pour in the milk and water, and stir it in with a wooden spoon until your dough forms a ball.
  3. Cover the bowl with plastic wrap and leave on the counter for over about 12-15 hours (no less than 12 hours, it needs this time to grow)
  4. After this time you will see your dough is sticky, boozy and has at least doubled in size.
  5. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book
  6. Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom
  7. Let rise for 1 hours at room temperature covered with a floured tea towel. It might take longer than an hour. It will rise and grow, and also spread out a little too
  8. Score the top of the bread with a sharp knife.
  9. Bake in a HOT oven at 400oF (200oC) for 45/50 minutes. To get a crispy, thick crust KEEP THE OVEN DOOR CLOSED DURING BAKING, please.
  10. Let cool completely before devouring.
Recipe Notes

Don't open the door while baking
Any left over bread, slice and freeze. Then toast it and have with butter, heaven!

 

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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310 Comments

Write a Comment and Review

  1. Olive on October 30, 2018 at 9:35 am

    Hi Gemma!
    Thank you for the recipe. I tried it and it came out perfectly well. But I had few alterations though. I did a log instead of a ball. And I brushed it off using milk and egg 10 minutes before it’s done. Thank you for sharing your recipes.

    • Gemma Stafford on November 1, 2018 at 8:16 am

      Delighted you liked it, Olive!! I keep meaning to make this for kevin and I but I go i’ll end up eating the whole thing. 🙂

      Best,
      Gemma.

  2. Charlotte on October 27, 2018 at 9:14 am

    I have some sourdough starter to use up. Can I incorporate in this recipe?

    • Gemma Stafford on October 27, 2018 at 1:25 pm

      Yes Charlotte, absolutely you can add it to the mixed dough and then ferment over night.

      Great idea,
      Gemma.

  3. Fran Rutigliano on October 27, 2018 at 6:56 am

    Hi I want to make this today and I have only 2% milk in my house.would that work or will it change the results? Thank you

    • Gemma Stafford on October 27, 2018 at 7:49 am

      Hi Fran! 2% milk will work just fine. I can’t wait to see your Cinnamon Raisin Bread. 🙂

  4. Sue Pimentel on October 24, 2018 at 3:29 am

    Can i bake this bread recipe in the bread maker?

    • Gemma Stafford on October 25, 2018 at 5:52 am

      Sue, YES! you sure can, do let us see the results,
      Gemma 🙂

  5. Shelly on October 23, 2018 at 3:05 pm

    Could you add walnuts to this recipe?

    • Gemma Stafford on October 24, 2018 at 2:32 am

      Hi Shelly,
      sure you can! Walnuts and pecans are lovely tender nuts which work well in any bread/cookie/scone/cake.
      good question, thank you for being here with us,
      Gemma 🙂

  6. Toni on September 16, 2018 at 1:52 pm

    I have a question that might seem silly. If it says to put salt on one side and the yeast on the other side because salt stops the yeast from working, then what happens when you mix it?
    Also is a dutch oven just like a totally metal pot with a metal lid that can go in the oven or be use on the stove top?
    Can these breads be bakes in a glass/pyrex loaf pan?
    tmpeaches@aol.com
    Toni

    • Gemma Stafford on September 19, 2018 at 12:18 pm

      Hi Toni,
      last question first, yes, you can readily bake these breads in a oven proof glass baking dish, and we have done this.
      I usually butter an line this type of dish, it makes life easier.
      If you use a dutch oven for some breads you should remove the lid after about 20 mins in the oven, this will give a good crust.
      Interestingly, when you add instant yeast in this way it saves the yeast, and all will be well.
      Other dried yeast needs to be sponged for best results. When oyu do this, and mix it into the flour, to which the salt has beed added and distributed, it has no negative affect.
      To sponge the yeast, this means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
      Using a mixer: If you are using a mixer with a dough hook, you should have a ‘foot’ form, attaching the dough to the bottom of the bowl, this will ensure a good texture to the dough.
      If it seems over-wet, add more flour.
      I hope all of this help with your bake, Try it!
      Gemma 🙂

  7. Woon on August 9, 2018 at 1:07 am

    Hi Gemma, Can I bake this bread in a convectional oven?

    • Gemma Stafford on August 9, 2018 at 4:36 am

      Hi there,
      Yes, and this is what I use for this recipe. A good hot oven always for a yeast bake. 200c/400f will give a great result.
      Thank you for being in touch,
      Gemma 🙂

  8. Sushma .V on July 28, 2018 at 2:51 am

    Hey Gemma tried this recipe but is the nature of this dough more of a soft texture or a key and of pliable dough ?? I have covered it now with cling wrap and it seemed a bit soft like it was sticking to my fingers but it wasn’t like a sludge in the bowl ! Some guidance please ??

    • Gemma Stafford on July 28, 2018 at 8:44 am

      Hi Sushma,
      Carry on, proof it, then when you are shaping it for baking, pop it out on to a well floured board, and shape it.
      Next time you make it add the liquids until the dough comes together, then STOP! flour id different places behaves in different ways, and humidity really affects it too. That will fix it in the future, but the present one should work well for you too.
      I hope this is of help,
      Gemma 🙂

  9. TLHLVPKA on July 27, 2018 at 11:07 am

    My daughter suddenly asked for a raisin bread, so of course I had to try this recipe. I did the proofing in my Instant Pot using the Yoghurt setting on Low, and it took less than 4 hours to rise. The second rise took only a half hour in there too. And then I finished by baking it in my Cast Iron Dutch Oven, so no need to score the dough, it just cracks and crackle naturally. I baked it at 240C for 30 minutes with lid on because of the Dutch Oven. I love it so much!!! And my daughter was loving it too. This will be a new favorite of ours. So yummy and looks so beautiful and rustic.

    • Gemma Stafford on July 28, 2018 at 10:07 am

      Hi there,
      Thank you for posting your perfect picture of this recipe, and for telling all of us how you managed it. I think you are a genius baker. The instant pot was a brilliant idea, and the result is amazing, so very well done to you,
      Gemma 🙂

  10. Tina on June 13, 2018 at 3:42 am

    Hi Gemma , love your recipes, they are fun and easy to make. I was following your recipes from long time and getting more interested in baking than ever, but suddenly I’ve developed lactose intolarence 🙁 . I want to try this recipe and other bread recipes, can I substitute milk with any other dairy free milk (soy milk, almond milk) ? .

    • Gemma Stafford on June 14, 2018 at 8:22 pm

      You sure can Tina. Replace milk with a soy milk of nut milk. That is totally fine 🙂

      Gemma.

  11. Barbara Dennis on June 12, 2018 at 10:00 am

    Will the fermenting time change if I use a rapid rise /instant yeast in this recipe or can I still stick to the 12-18 hour timeframe? Thanks

    • Gemma Stafford on June 13, 2018 at 9:28 pm

      Great question but it’s the same time, Barbara. Thanks for asking.

      Enjoy this recipe,
      Gemma.

  12. JulesK on June 10, 2018 at 11:33 am

    Hi Gemma.

    Thank you for your suggestions with this bread. I made two of these today, one chocolate chip and one with raisins. Hope you don’t mind but I slightly changed the baking instructions and used my dutch oven instead. 30 mins with the lid on, gas mark 8. Then 15 mins with the lid off, reducing to gas mark 7. The crust was amazing and the flavour is even better. It reminds me a lot of your Mum’s hot cross buns. Next time I will try swapping the cinnamon for mixed spice & chocolate chip 🙂

    Thanks Gemma

    • Gemma Stafford on June 11, 2018 at 2:02 am

      Hi Jules,
      brilliant! I am happy to hear this difference in recipe, and difference in method of baking, which really worked for you.
      I use a dutch oven sometimes too, and it is a great way to get a good crust. Thank you as always for your great input,
      Gemma 🙂

  13. rachel_meringue on June 10, 2018 at 8:28 am

    Oh my goodness. Despite being a prolific cake and biscuit baker, I have never before baked bread. I wanted to broaden my horizons but not scare myself so I tried this bread. It was incredible. I ate it warm out of the oven and it was so soft and fluffy- now I have loads of ideas for all the more challenging bakes I’m going to undertake! Thank you so much Gemma, I look up to you because I want to be a pastry chef when I’m older! Thank you for giving me confidence.
    Rachel, 18, UK xx

    • Gemma Stafford on June 11, 2018 at 2:38 am

      Hi Rachel,
      Thank you for this very kind review. I am delighted that you are looking to this as a career, you are in in a great place to have access to wonderful catering colleges. Off to Paris then to hone your skills, you have a great future ahead!
      I am happy we got you bread baking, now do try the brioche style breads, and the no knead pizza too, this is a great basic white bread, and can be the base for lots of experimenting. The liquids you use in bread making also change the result. Milk for instance, with butter, and a touch more honey or sugar yields a soft roll. Go for it Rachel, sounds like you are well on the way!
      Gemma 🙂

  14. Bruce Downs on June 8, 2018 at 12:33 pm

    I love to bake. But I’m allergic to wheat. I’ve tried different substitutes without much success. It turns out hard or flat but never fluffy. What can you recommend I use in place of wheat flour.
    Thank you Bruce Downs, Washington USA

    • Gemma Stafford on June 8, 2018 at 2:41 pm

      Hi this is a great question! While what you substitute depends on the recipe some great alternatives to flour are almond flour, oat flour, coconut glour and rice flour. Best of luck, and keep on baking 🙂

  15. Marianne08 on June 3, 2018 at 12:48 am

    Hi Gemma, I transitioned from your crazy dough bread to this bread. It looked and smelled fabulous fresh from the oven. One of your Bold Bakers, Mar, suggested using this dough to make hot cross buns. That is just what I’ll do next. I also made your no-bake chocolate coconut cookie – will leave a photo and comment there as well. Thanks for getting me so excited about baking!

    • Gemma Stafford on June 3, 2018 at 3:33 am

      Hi there,
      Good idea Marianne. Great to have you baking enthusiastically with us. We learn from each other here on BBB. My mum’s hot cross bun recipe is here (https://www.biggerbolderbaking.com/cake-flour/). I uses a simple icing cross, but she would have used a traditional flour and water dough to make the cross. That is made soft and applied to the dough when it has been formed into the buns, before second proofing. Have fun with this!
      Gemma 😉

  16. Robin on May 21, 2018 at 5:05 pm

    What a wonderful find. I truly appreciate knowing this recipe. I cannot wait to try the cinnamon rolls and the pretzels. When I found the recipe, I watched the video, but forgot every important tip when I went to make it a couple of weeks later. I have not yet tried it, but it looks beautiful even though I added all ingredients as listed at once. And I saw a comment to add a bowl of water but to take it out for at least 15 mins so that the bread dries out. Unfortunately, I opened the oven 3 times!!! Yikes – perhaps an advisement should be added for first timers to be sure to watch the video before proceeding. One quick question, does it require that it be frozen once cooled if there are left overs? Thank you – Gemma!

    • Gemma Stafford on May 22, 2018 at 10:41 am

      oh gosh don’t open the oven. I know it’s tempting but resist the urge.

      yes you can freeze it if you have leftovers. But it will keep after baking for around 3 days.

      Best,
      Gemma.

  17. Kat on May 12, 2018 at 4:16 pm

    This bread is easy to make and delicious! One of the loaves I switched some things and it turned out really good. Instead of the 2tsp cinnamon, I used 1tsp cinnamon and 1tbsp cocoa powder. And instead of raisins, I used pepitas. Yummmm! Can’t wait to experiment some more.
    Thank you!

    • Gemma Stafford on May 15, 2018 at 8:41 am

      Thrilled to hear that, Kat.

      Thanks for your comment.

      Best,
      Gemma.

  18. Dora on April 30, 2018 at 6:15 am

    Hello Gemma,
    I tried your best ever cinnamon roll and ilove it, its delicous.
    Gemma what is the different when i put vegetable oil instead off water in this recipe (cinnamon raisin bread)?

    • Gemma Stafford on May 1, 2018 at 4:30 am

      Hi Dora,
      I would not use oil instead of water, it is a different thing, and it could not work in this recipe.
      If you mean instead of butter then that will be ok, If oyu have coconut oil, use that, melted, not hot, or a light vegetable oil.
      Actually I like to use natural yogurt in this type of recipe sometimes in place of the fat, you could try this. It gives a really moist result.
      Gemma 🙂

  19. kimberly Camacho on April 16, 2018 at 1:32 am

    do you think you can let me know the nutritional facts about this bread it would be very helpful.

    • Gemma Stafford on April 16, 2018 at 3:45 am

      Kimberley, you can do this one too!
      It is bread and it has sugar, and raisins. You get the values for each ingredient by weight. I wil lfocus more on doing this going forward, but it has not been my priority,
      Gemma 🙂

  20. Sandra on April 5, 2018 at 3:05 pm

    Instead of putting it onto a flat tray, can I use my Dutch oven (with the lid on, I think)? I’ve been making the no knead breads a lot in my Dutch oven with lid on for 30 min @ 450 degrees. Will this work, do you think?

    • Gemma Stafford on April 6, 2018 at 6:49 pm

      Hi Sandra,

      Yes you can but it is not necessary. The reason you do it for no knead breads is because they need steam which the dutch oven creates. Cinnamon rolls don’t need steam. The bake dry.

      Best,
      Gemma.

  21. suzer on March 1, 2018 at 6:03 am

    hello there!
    can this dough be put in the refridgerator and baked another day? if so, do I need to proof for a length of time on the kitchen counter before fridge or not?
    thank you!

    • Gemma Stafford on March 1, 2018 at 6:47 am

      Hi there,
      You can certainly refrigerate this dough, where it will continue to proof. You can start in on the counter if you wish. The flavor will slightly change as it ferments a little.
      When you remove it from the fridge you shape it for baking, and proof it for about one hour, this will be sufficient.
      I hope you like this recipe. It is variable too, a good one to experiment with,
      Gemma 🙂

      • suzer1 on March 1, 2018 at 8:00 am

        thanks so much for your quick reply! love your website. videos, and recipes! 🙂

        • suzer1 on March 2, 2018 at 12:43 pm

          hi,
          we loved this bread! it was easy to make and it tasted terrific! I’m off to to make the crazy bread pretzels now! thank you! 👍👍

          • Gemma Stafford on March 5, 2018 at 7:27 am

            That is great to hear, thank you for being in touch,
            Gemma 🙂

  22. WJ on February 10, 2018 at 9:15 pm

    Hi Gemma,
    Thank you, thank you, thank you for sharing this wonderful recipe!! I made the bread for the first time tonight and it was a big success!! It was all gone instantly!! Your video and instructions were so clear and easy to follow!! Most of the videos for bread making were very intimidating and I usually ended up not even wanting to try. Now I am going to make this bread every time we have a family gathering. Can you recommend anything else I can add instead of raisins? Can I use whole wheat flour instead?? Can I add chia seeds or flaxseed? Thank you so much again for this recipe!!

    • Gemma Stafford on February 11, 2018 at 4:59 pm

      Thank you so much, I’m thrilled to hear that. So honestly this bread will take whatever you give it, like cheese and sundered tomatoes mixed in. or nuts and seeds. Maybe chopped chorizo and pesto.

      You can do 1/2 whole wheat flour and 1/2 white but I will warn you that you might not get the same results. It can tend to be very heavy.

      Gemma.

  23. Carol on February 4, 2018 at 8:34 am

    Hello Gemma! I am writing to thank you for this wonderful recipe! I made this as directed and it is amazing! So easy to make. Such a great bread with not much work involved! Fabulous! The crust is very crispy. I can’t get over it! Thanks!

    • Gemma Stafford on February 4, 2018 at 5:28 pm

      I’m delighted to hear that, Carol!

      Thanks so much for trying it out 🙂

      Gemma.

  24. Georgeta on February 3, 2018 at 9:43 am

    Hi Gemma

    I was wondering…can I use fresh yeast for this recepie?

    • Gemma Stafford on February 3, 2018 at 12:27 pm

      yes you can, Georgeta. Use double the amount that I used of dried.

      Gemma.

  25. sandy on February 2, 2018 at 9:13 pm

    Hi Gemma would this recipe work if baked in a bread tin?

    • Gemma Stafford on February 3, 2018 at 12:39 pm

      Hi Sandy,

      Yes it will. Bake it off in 2 tins as it is a lot of dough.

      Gemma.

  26. tuppermc on January 29, 2018 at 3:21 am

    Hi Gemma, I made this bread at the weekend and it is officially our future ‘Saturday bread’! I was so pleased. It was exactly what I was looking for, as it is a bit sweet but not overboard for children 🙂 I can start it while I get the dinner ready on Friday night and have it baked for mid morning Saturday. None of it survived until Monday, btw! What I want to know is, if I stick whole hazelnuts in, how does that affect the dough? Should I add more liquid or anything? And when is the best time to add the nuts? At the beginning or for the second resting? Anyway, thanks for the great recipe. We will be eating this for years to come 🙂

    • Gemma Stafford on January 29, 2018 at 12:07 pm

      Hi there,
      That is great! This is a favorite of mine too, and it can be adjusted to meet your need, savory too!
      I would not add a whole hazelnut to this! I think it is the wrong nut. You really should think about a more tender nut, like walnut, or pecans. Hazelnut can feel like a stone when encountered in a bread, Better in cookies where it is exposed.
      I hope this does not sound ‘bossy’ but I want you to get it right. Break up the softer nuts, not crushed, just break by hand, and all will be well,
      Gemma 🙂

  27. Miel on January 27, 2018 at 7:38 am

    Hi Gemma! I’ve made this a couple of times with great success! Tomorrow am going to make it again but doing a turbo method. I just realized I don’t have milk and my siblings want one for tomorrow’s gathering. So, I’ll try to up the yeast (like the way I do my other Artisanal breads) and proof for an hour and a half instead of the 12. I’ll let you know if I get the same result. Thank you for making bread baking so easy!

    • Gemma Stafford on January 28, 2018 at 3:32 pm

      Please do Miel. This is one of my favorite bread recipes.

      Best,
      Gemma.

      • Miel Salcedo Maguigad on February 11, 2018 at 7:19 am

        Same result, Gemma! Lovely bread. Will post a picture. Also did just a cinnamon one. Eliminated the raisins for those that didn’t want raisins. Such a success! Thank you

  28. Renske on January 20, 2018 at 5:03 am

    Hello Gemma,

    Just took my amazing bread out of the oven.
    It smells divine and the little nibble I just took…sooo good.
    I substituted 1/3 of the flour for whole meal and added some dried apricots and hazelnuts.
    Because of that it’s a little more dense, but i don’t mind that at all :).
    Thank you so much for the recipe it’s a keeper.

    Greeting from a Dutch fan

    • Gemma Stafford on January 20, 2018 at 7:02 am

      YEA!
      Thank you for letting me know! Actually this is one of my favorite recipes, it is so versatile, and will take the changes you suggest.
      A little tip for you: Sponge the wholemeal in the liquids, with the yeast for about 30 minutes before adding the remainder of the ingredients.
      This allows the gluten in the wholemeal to be accessed more easily, and it will teach you a valuable trick! This is an old fashioned method called ‘sponging’ an it was one my Mum used at home, and it worked! Try it when you have time to experiment, it will allow you to increase the wholemeal in this bread.
      Thank you for your input here,
      Gemma 🙂

    • karen on January 20, 2018 at 7:22 am

      I have made this bread soooo many times. Ages ago you told me that WW absorbs less water and I think that daytime temp has an affect. I made this bread with white flour and simply do not like it as much. I also substituted coconut water for all the liquid as I like handing it out to people who are vegan. it just works! it certainly does not puff up as much but it is delicious and not the least bit heavy tasting. I also have a recipe for totally WW bread that works everytime.

      • Gemma Stafford on January 20, 2018 at 8:09 am

        Hi Karen,
        That is so interesting, thank you for taking the trouble to let me know, especially about the coconut water! Oftrn, ehen we use the coconut cream, it is difficult to know what to do with the water, so that is a great suggestion.
        Please let us have your Whole Wheat Bread recipe too, let us know the type of flour, that is coarse/fine/spelt etc.
        Lots of Bold Bakers will be delighted to have this, it is a popular request,
        Gemma 🙂

  29. Andy on January 19, 2018 at 7:06 am

    I’ve scaled out the ingredients for this recipe by weight and several times it hasn’t come out. Does the recipe need more flour? Every time I’ve made it the dough is way to wet to be worked with.

    • Gemma Stafford on January 19, 2018 at 6:01 pm

      Hi Andy,

      Are you letting it for the full time? 12-18hours?

      It’s really simple to solve this. Your flour will absorb water differently then my flour. Every bag of flour is different. So when you are adding your liquid don’t dump it all in. Just add enough to mix a ball of dough that is holding together then ferment that.

      It’s practice. P.s bake in a loaf tin if you are having trouble handling it.

      Gemma.

  30. Ine Ke on January 14, 2018 at 5:40 am

    if I keep the raisins out and use whole weat bread flower do I need to use more flour in it because the raisins are not in it
    I use a dutch oven

    • Gemma Stafford on January 14, 2018 at 2:59 pm

      No you don’t need to replace the raisins with flour. Just use the amount I gave. just a note, I suggest using 1/2 white 1/2 whole wheat flour as 100% whole wheat can be hard to work with some times.

      Gemma.

      • Ine ke on January 14, 2018 at 10:14 pm

        thanks so that also means if I make other bread and want to add something like nuts or raisins then all stay the same and just add somethings I like to have variation of taste

        thanks for the tip so if I change flour to more fiber kind of then make it half half
        is all purpose flour also white flour or is there difference I never use white flour wel not the ones that has specificly that name on the package always thought all purpose flour is white I do not see any grainy looking things in it that you see in whole weat flour or the one with more grains in it
        just wonder if there really is a difference between whole weat flour and whole weat bread flour exept the package it comes in and the price because the bread flour cost like 3 times more

        and thanks also for replying to all my simple questions but I am stil learning and having fun baking and watching you tube movies and then they come with the flour
        some work with flour and others with bread flower that is why I got the question

        • Gemma Stafford on January 15, 2018 at 5:43 am

          Hi there,
          All purpose flour is plain flour, and in Ireland we get one called cream flour too, just to further confuse. These are all white, wheat flours.
          Whole meal flour can be finely ground, or coarse, or seeded/whole grain. The gluten in this type of flour is not so easily accessed, so it needs to be handles differently when using in yeast baking. 1/2 and 1/2 works well for lots of recipes, and finely ground wholemeal blends well with plain/all purpose flour.
          You need to experiment a bit with this, the liquids may change too depending on the flour,
          Gemma 🙂

  31. Jessica on January 13, 2018 at 12:32 pm

    Looking forward to baking this tomorrow after it has had time to ferment. Could I use the water-on-a-hot-tray method for steam since I don’t have a “vessel” to bake the bread in?

    • Gemma Stafford on January 13, 2018 at 8:21 pm

      Yes, Jessica, throw some hot water into the oven once the bread goes in to create some steam :).

  32. Kyoko on January 7, 2018 at 10:50 pm

    Pleasantly surprised at how great my bread turned out on my first attempt at making bread. Great recipe that is easy to follow and very well instructed. Only thing I will change is to use a sharper knife to score the bread before baking. Will definitely make this delicious bread again! Thank you for this fabulous recipe! 😊

    • Gemma Stafford on January 8, 2018 at 4:17 am

      Hi there,
      YEA!
      I am doing my happy dance!
      I am always so delighted when you guys bake bread for the first time, it takes the fear out of this, and then you will be an expert!
      Yes, you do need a really sharp knife to score dough. There is actually a special blade for this in the bakery world, it is called a ‘LAME’ and is a bit like a stanley knife, that you would have at home for DIY, very sharp.
      Good to hear from you, thank you for being in touch,
      Gemma 🙂

  33. HockeyGirl63 on December 31, 2017 at 8:09 am

    I see people are talking about using a Dutch oven to make this bread. I didn’t see any mention of a Dutch oven in the instructions. Courious to know how that came about?

    Thanks

    • Gemma Stafford on January 2, 2018 at 6:19 am

      Hi there,
      Lots of people use a dutch oven to bake bread, it is what they do! This one will work well in this type of vessel. Actually almost any bread will bake beautifully like this, it keeps the steam in, giving a nice soft crumb. I sometimes use my cast iron STAUB pot for this too, gives a good result!
      Gemma 🙂

      • Sue on January 2, 2018 at 9:32 am

        Thanks for your prompt reply. I will definitely check out some YouTube videos showing this method. Obviously I’m no bread baker😊

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