Oh! That's so great to hear, Anne. Wishing I had some of that bread here for some toast on a cool, beautiful morning in Vermont. Thanks so much for the note!
Mine is chilling in the fridge now - the whole house smells so good just from the rise! Question - if you had to say, how many hours does chill overnight constitute? Wondering if it's better to chill the whole time from early afternoon to the following morning, or if it's possible to bake tonight. Anxious for that toast!
Enjoyed cinnamon oatmeal toast this morning! I love that it's not too sweet with more emphasis on the cinnamon and raisins. Always love using sourdough starter, but I keep instant and active dry yeast in the house as well for times like these. Particularly timely with my husband home for a day off with two of our four kids home on spring break. Started liquid levain Tuesday night. Didn't get to mixing the oat soaker and dough until mid-afternoon Wednesday. Came home from evening dog park outing to find the dough had risen quickly, probably due to our warming temps here. Divided, pre-shaped, rested, shaped and put in refrigerator before bed. Woke up early this morning and baked off 2 beautiful loaves. Recipe was easy to follow and well-timed so that hands off time is maximized. Only change I would make is on my end of things. I'm in a constant battle with my husband about how long I leave the bread in the oven. :-) He likes them a little underdone so he can toast them up nice in the toaster. I prefer to brown further in oven so that the loaf develops that lovely crust and caramelizes nicely. I leaned into his preference this time, but I can tell leaving them in the oven longer is the right choice for this recipe. Thank you Martin! Can't wait for your next recipe.
Asking for those of us who may not be keepers of sourdough starter, is there any way to make the recipe without it using commercial yeast in the levain?
Yes, I think you can. Add 1/8 teaspoon of yeast rather than the sourdough and let it rise overnight. On day two, proceed with the recipe. Let me know how it goes!
The levain was pretty dry with just the yeast, but dissolved easily into the warm water when time came for mixing. The resulting loaves turned out well (look just like the picture) and the toast tastes fantastic.
What I’m saying is that as you don’t have any sourdough, still make a preferment, just use the amount specified above in lieu of the missing culture for the preferment. Let that rise overnight then proceed with the recipe on day two. 👍🏻
Magic in the early hours, for sure. I used to be a night owl and, since baking bread, I love the "Bible-black, pre-dawn" (thanks, Wilco!) with a side of hot coffee and a toast companion.
We've reached the time of year where we move from the wood stove in the morning to t-shirts and garden chores in the afternoon. Toast remains the constant.
Love your comment on yesterday’s news…with the Valley News being mostly canned “news” and little local writing, feels like we live in a dystopian universe sometimes. Will try adding a little yeast to “sweeten” things. I love my sourdough starter for savory strains of bread but have been less happy with sweeter options. This might be the ticket. Thanks for suggesting.
So glad you liked it! I haven’t made it in a while and this makes me want to start some. Some of my favorite flavors and really, toast IS its own food group. 🙏🏼🙏🏼🙏🏼
Master baker and poet.
Thanks, Del. Too kind.
Hope you enjoy the bread!
M
I got to this recipe 5 months late. The tip on the small amount of yeast is spot on. This is among the best loaves I’ve ever er made. Thank you.
Oh! That's so great to hear, Anne. Wishing I had some of that bread here for some toast on a cool, beautiful morning in Vermont. Thanks so much for the note!
Martin
Mine is chilling in the fridge now - the whole house smells so good just from the rise! Question - if you had to say, how many hours does chill overnight constitute? Wondering if it's better to chill the whole time from early afternoon to the following morning, or if it's possible to bake tonight. Anxious for that toast!
Great question!
Bake when you want—you can even skip the cold phase entirely if you prefer.
Just make sure it’s fully proofed (soft and marshmallowy!).
Have fun!
M
I nearly cried over the first lines. It's poetry, the bread and the words.
Thanks so much, Paula. 🙏🏼🙏🏼🙏🏼
Hoping that there’s toast where you. I appreciate you.
M
Enjoyed cinnamon oatmeal toast this morning! I love that it's not too sweet with more emphasis on the cinnamon and raisins. Always love using sourdough starter, but I keep instant and active dry yeast in the house as well for times like these. Particularly timely with my husband home for a day off with two of our four kids home on spring break. Started liquid levain Tuesday night. Didn't get to mixing the oat soaker and dough until mid-afternoon Wednesday. Came home from evening dog park outing to find the dough had risen quickly, probably due to our warming temps here. Divided, pre-shaped, rested, shaped and put in refrigerator before bed. Woke up early this morning and baked off 2 beautiful loaves. Recipe was easy to follow and well-timed so that hands off time is maximized. Only change I would make is on my end of things. I'm in a constant battle with my husband about how long I leave the bread in the oven. :-) He likes them a little underdone so he can toast them up nice in the toaster. I prefer to brown further in oven so that the loaf develops that lovely crust and caramelizes nicely. I leaned into his preference this time, but I can tell leaving them in the oven longer is the right choice for this recipe. Thank you Martin! Can't wait for your next recipe.
Sounds great and thanks for the report!
Pull one and leave one in for the full bake. They still toast well with more time in the oven.
Thanks for coming along!
Martin
Asking for those of us who may not be keepers of sourdough starter, is there any way to make the recipe without it using commercial yeast in the levain?
I love this question, grace. Thank you.
Yes, I think you can. Add 1/8 teaspoon of yeast rather than the sourdough and let it rise overnight. On day two, proceed with the recipe. Let me know how it goes!
Martin
The levain was pretty dry with just the yeast, but dissolved easily into the warm water when time came for mixing. The resulting loaves turned out well (look just like the picture) and the toast tastes fantastic.
Yes, measured by weight, but not covered
Yup. Always protect it, Grace! 👍🏻👍🏻
Like Beyoncé says, “if ya like it then you better put a *lid* on it!” 🤣
Sounds good, Grace!
If using yeast, you’re still feeding the preferment with equal parts flour and water (100% hydration), you’re saying it was dry?
M
Actually no, I just added the yeast to the levain ingredients. You were suggesting making a starter?
What I’m saying is that as you don’t have any sourdough, still make a preferment, just use the amount specified above in lieu of the missing culture for the preferment. Let that rise overnight then proceed with the recipe on day two. 👍🏻
Yes, thanks, that’s what I did. It just seemed quite dry after 10 hours.
Thank you, I will!
I find you writing remarkably appealing!
Thank you!
Thank you, Angela! Really appreciate the note and that you're reading along!
Martin
There is nothing like cinnamon raisin toast in the morning! Growing up I think we used equal parts toast to butter so the butter ran down our chins.
I’m starting the levain tonight before I go to bed so I can be eating cinnamon raisin toast Thursday morning.
Thanks Martin!
This is the best memory. If all childhoods could be so cinnamon-y! Hoping that the bread went well, Conni!
Happy baking, Martin
Martin, you are amazing!!
Awww, Sharon. Too kind. I hope that you're seeing some signs of spring. Happy Easter!
Martin
Magic in the early hours, for sure. I used to be a night owl and, since baking bread, I love the "Bible-black, pre-dawn" (thanks, Wilco!) with a side of hot coffee and a toast companion.
That's so great. I wonder if Wilco borrowed that line from Langston Hughes? Your morning is perfection.
M
We've reached the time of year where we move from the wood stove in the morning to t-shirts and garden chores in the afternoon. Toast remains the constant.
I'm looking forward to that change here, too! With toast. Always.
Enjoy the shift!
M
Love your comment on yesterday’s news…with the Valley News being mostly canned “news” and little local writing, feels like we live in a dystopian universe sometimes. Will try adding a little yeast to “sweeten” things. I love my sourdough starter for savory strains of bread but have been less happy with sweeter options. This might be the ticket. Thanks for suggesting.
A little yeast back-up can really do wonders, especially when there is any pressure (temperature, sugar, cinnamon, etc.). Hope you find your ticket!
M
Worth the wait! Thanks for all your experiments!
This is the best cinnamon raisin bread I’ve ever made!! It feels less dessert-y and more homey.
The oats keep everything so moist. Just yum!
So glad you liked it! I haven’t made it in a while and this makes me want to start some. Some of my favorite flavors and really, toast IS its own food group. 🙏🏼🙏🏼🙏🏼
Happy new year.
M
Made this today. I am a novice baker. I probably used too much water and my crumb was tight but my husband ate half a loaf
Can I leave out the yeast?