Cinnamon Raisin Sourdough Bread

Total Time: ~2 days (with overnight proof)
Yield: 1 large loaf (~1kg)
Perfect for: Toast, snacking, or gifting

Ingredients

Dough Base:

• 450g water (room temp 75–80°F)

• 325g bread flour

• 225g all-purpose flour

• 50g whole wheat flour (optional — or use more bread/AP flour)

• 200g active, bubbly sourdough starter

• 10g fine sea salt

Cinnamon Raisin Filling:

• 1 cup (150g) raisins (soaked 10–15 min, drained & dried)

• 90g light brown sugar (~7 tbsp)

• 3 tsp cinnamon (~7g)

• ¼ tsp salt

• (Optional: ½ tsp vanilla or orange zest)

Instructions

1. Mix the Dough
   In a large bowl, mix water and starter.
   Add flours and stir until no dry spots remain (shaggy dough).
   Cover and rest 1 hour (autolyse).

2. Add Salt
   Sprinkle salt over the dough. Incorporate using pinching and folding motions.
   Cover and rest 30 minutes.

3. Bulk Fermentation (4 Stretch & Folds over 2 hours)
   Every 30 minutes, stretch and fold the dough.

   On Fold #1: Add ⅓ of the raisins and cinnamon-sugar mix. Fold gently.
   Repeat with remaining filling on Folds #2 and #3.
   Let rise 4–6 hours until dough has increased ~50% in volume.

4. Preshape + Rest
   Turn dough onto lightly floured surface. Gently shape into a ball or oval.
   Rest uncovered for 20–30 minutes.

5. Final Shaping
   Shape tightly into a boule or batard.
   Place in floured banneton or loaf pan.
   Cover and refrigerate 8–24 hours.

6. Bake
   Preheat oven to 450°F (232°C) with Dutch oven inside for 45–60 minutes.
   Place cold dough onto parchment, score the top.
   Bake:

   • 25 min covered

   • 15–20 min uncovered, until deep golden and internal temp is 200°F+ (93°C)

7. Cool
   Let cool on a wire rack for at least 1–1.5 hours before slicing.

Tips:

• This version blends cinnamon into the dough — no swirl, no butter.

• You can reduce raisins to ¾ cup (115g) if you prefer.

• For a swirl version next time, just ask!

• Delicious toasted with butter, almond butter, or cream cheese.

🕒 Example Timeline

(Start: Day 1 morning | Bake: Day 2 morning)

📅 Day 1 – Build & Shape

8:00 AM – Feed your sourdough starter
(Ex: 50g starter + 50g flour + 50g water — adjust as needed)

1:00 PM – Starter should be bubbly, active, and doubled
→ Mix dough: water, starter, flours → rest for 1 hour (autolyse)

2:00 PM – Add salt → mix by pinching/folding → rest 30 min

2:30 PM – Stretch & Fold #1

• Add ⅓ cinnamon sugar + ⅓ raisins
  (Fold gently, layering in the filling)

3:00 PM – Stretch & Fold #2

• Add ⅓ cinnamon sugar + ⅓ raisins

3:30 PM – Stretch & Fold #3

• Add final ⅓ cinnamon sugar + raisins

4:00 PM – Stretch & Fold #4
→ Let dough rest on the counter until it has risen ~50% (about 2 more hours)

6:00 PM – Preshape, rest 20–30 min

6:30 PM – Final shape and transfer to floured banneton or loaf pan

6:45 PM – Cover and place in the fridge for cold proof (8–24 hours)

📅 Day 2 – Bake

8:00 AM – Preheat oven to 450°F (with Dutch oven inside)

8:55 AM – Remove dough from fridge, turn onto parchment, score

9:00 AM – Bake:

• 25 min covered

• 15–20 min uncovered until golden and internal temp is 200°F

9:30–9:45 AM – Cool on a wire rack at least 1 hour

10:30–11:00 AM – Slice and enjoy! Toast it, butter it, or gift it