Ingredients
Sourdough Dough
- 500 g all-purpose flour
- 285 g water, room temperature
- 150 g active sourdough starter
- 9 g sea salt
Cinnamon Sugar Raisin Filling
- 1 cup raisins
- ¼ cup granulated sugar
- 1½ tablespoons ground cinnamon
- 1 tablespoon melted butter (optional, for helping the cinnamon sugar adhere)
🥖 Step-by-Step Instructions
1. Prepare & Feed the Sourdough Starter
A strong starter = better rise and flavor.
Feed your sourdough starter with:
- ½ cup flour
- ½ cup water
Mix well, loosely cover, and let sit at room temperature for 3–24 hours.
Your starter is ready when:
- It has doubled in size
- It’s bubbly and active
- It passes the float test
Starter Care Tips
- Store starter in the refrigerator between bakes.
- Feed weekly if baking often, monthly if occasional.
- Always bake with an active, fed starter.
2. Mix the Dough
Time: 10 minutes + 30-minute rest
In a large bowl, combine:
- 500 g flour
- 150 g active starter
- 285 g water
- 9 g sea salt
Mix until a shaggy dough forms.
Knead gently for 1 minute, just until combined.
Cover with plastic wrap and a towel.
Rest for 30 minutes.
3. First Rise (Bulk Fermentation)
Time: 8–12 hours (overnight)
After resting, gently knead or stretch the dough once more to build structure.
Cover and let rise overnight at room temperature.
Dough should look:
- Puffy
- Smooth
- Slightly domed with visible bubbles
4. Prepare the Cinnamon Sugar Raisins
Time: 5 minutes
In a small bowl, combine:
- ¼ cup granulated sugar
- 1½ tablespoons ground cinnamon
Mix until evenly combined.
If your raisins are very dry, soak them in warm water for 5–10 minutes, then drain and pat completely dry.
Set the raisins aside.
5. Fold in the Cinnamon Sugar & Raisins
This is where the magic happens ✨
Preheat oven to 425°F (220°C) with a Dutch oven inside.
Turn dough out onto lightly floured parchment paper.
Gently stretch the dough into a loose rectangle (it doesn’t need to be perfect).
If using, lightly brush the surface with melted butter.
Evenly sprinkle:
- Cinnamon sugar mixture
- Raisins
Fold dough in thirds like a letter, then fold in half.
Repeat gently if needed to distribute the filling.
Shape into a tight round boule.
Score the top with a sharp knife or lame.
6. Bake the Cinnamon Raisin Sourdough
Carefully transfer the dough (with parchment) into the preheated Dutch oven.
Cover and bake for 25 minutes.
Remove lid and bake another 20–25 minutes, until:
- Deep golden brown
- Crisp, crackly crust
- Fully baked through
Transfer to a wire rack and cool completely before slicing.
Additional Tips
- Make sure the raisins are well drained and patted dry if you soak them. Extra moisture can affect the dough.
- Distribute the cinnamon sugar and raisins evenly so every slice has a little sweetness.
- If the crust browns too quickly, keep an eye on it during the uncovered portion of baking.
- This loaf is delicious toasted with butter, cream cheese, or a little honey.
- For an extra cozy breakfast, serve warm alongside coffee or tea.
