Or compared with a previous version of this formula — raisins in my raisin bread. haha.
And better swirls too. Everyone is enjoying this bread. One fun thing I’ve been doing is sharing a pre-ferment. I combine 800 grams of water with 700 grams of whole wheat flour, 20 grams of salt, and 5 grams of yeast, and let is rest overnight in the refrigerator. Then, the next day, I divide it into two and make one toasting loaf and one sweet-tooth loaf. In this case, I put the pre-ferment for the Cinnamon Raisin bread back into the refrigerator for a second day before finishing the formula. And it came out nicely.