Cinnamon Raisin Sourdough Bread
Easy homemade Cinnamon Raisin Sourdough Bread. Perfect for breakfast or snacking.
Equipment
- Scale
- Mixing Bowl
- Dutch Oven
- Round Banneton
Ingredients
- 500 grams unbleached bread flour
- 350 grams filtered water
- 20 grams honey
- 2 tablespoons ground cinnamon
- 100 grams sourdough starter active
- 10 grams salt
- 100 gram raisins
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
Autolyse
- In a large mixing bowl combine the 500 grams of bread flour with 350 grams of warm water, 20 grams of honey and 2 tablespoons of ground cinnamon. Mix until fully incorporated and a shaggy dough forms. Cover with a damp towel and set aside for 30 minutes.
Mixing
- Now add in the 10 grams of salt and 100 grams of active starter. Using your hands, fold the dough by picking up one side and bringing it over onto itself several times until the salt is incorporated.
- Then, begin the slap and fold method by picking up the dough, slapping it against the side of the bowl, ans stretching it back over itself. Repeat several times until the dough is fully combined and starts to come together slowly.
- Cover and let rest for 15 minutes. After the 15 minutes begin the stretch and folds. There will be a total of 6 stretch and folds.
Bulk Fermentation
- Begin the stretch and folds. Fill a small bowl with water and dip your fingers in it. Grab the bottom of the dough, stretch it out until you feel resistance, and fold it over the top of the dough. Turn the bowl 90 degrees and repeat until the dough has been stretched and folded once all around. Cover and set aside for 15 minutes.
- Before performing the second set of stretch and folds, sprinkle in the raisins. Continue with the stretch and folds. Cover and rest for another 15 minutes.
- Repeat the stretch and fold process again. Cover and rest 15 minutes. Then, repeat the process three more times, allowing the dough to rest 30 minutes after each stretch and fold, for a total of 6 stretch and folds.
- Now leave the dough in a warm place to bulk ferment until almost doubled. It will likely take 3-4 hours but could take longer. You are looking for the dough to have puffed up 30-50% and to have a few bubbles on the top of the dough. Keep in mind this time varies greatly based on the temperature in your kitchen.
Shaping
- Once the dough has puffed up 30-50% prepare your banneton by generously flouring it. Pour the dough onto a floured surface, being careful not to deflate the dough.
- Shape the dough by folding the right side of the dough over to the center, then fold the left side over the right. Next, fold the top down to the center and gently press to seal. Flip the dough over, then use cupped hands to gently pull the dough toward you while rotating it to create tension and a smooth, tight surface on top.
Cold Bulk Fermentation
- Place in a generously floured banneton with the seam side up. Dust with more flour, cover, and refrigerate for at least 12 hours.
Baking
- Preheat the oven to 450°F with the Dutch oven inside for 1 hour.
- Once preheated, remove the dough from the refrigerator. Place a piece of parchment paper over the dough, then flip the banneton over so the dough rests on the parchment paper. Carefully lift off the banneton.
- Using a bread lame or very sharp knife, score the dough. Remove the Dutch oven from the oven and take off the top. Using the parchment as handles, gently lower the dough into the Dutch oven. Cover with the top and bake for 25 minutes.
- After 25 minutes, reduce the temperature to 400°F and remove the top from the Dutch oven. Bake for another 15 minutes.
- Remove from the Dutch oven and place on a rack to cool completely before slicing. Enjoy!
Tried this recipe?Let us know how it was!