The March Bread Baking Babes bread was Cinnamon Raisin Struan Bread from Brother Juniper's Sacramental Magic in a Small Town Cafe. (Brother Juniper is Peter Reinhart.)
We had three intrepid bakers join us as Buddies and each of their breads was different, but wonderful!
Gilad Ayalon of Gilad Ayalon Vegan mostly used the given ingredients but used a Tartine method of folding and made a beautiful loaf with marbled cinnamon and dots of raisins and a great crust. She said, "I changed the recipe and the sequence, but tried to keep the percentage between the flour and the other grains. The sequence is my modification to the Tartine’s bread sequence (A lot of kneading instead of the autolyze phase)."
Marcin from Poland, of Grahamka made a sourdough version. It "was made on real polish sourdough from wholemeal rye flour, which is a base for dark
wholemeal bread and for the
most famous Polish soup."
Shirley of Flour.ish.en Test Kitchen made the Struan bread using sprouted flour from King Arthur Flour. It opens up a whole other level of bread baking!
Thanks to Gilad, Marcin and Shirley for being stellar Buddies and pushing the envelope of this mixed-grain bread.