Sourdough Cinnamon Raisin Bread
This Sourdough Cinnamon Raisin Bread brings together the best of both worlds – hearty sourdough flavor and a sweet, buttery swirl. The raisins stay tender and juicy, giving each slice a little burst of sweetness. I love it toasted with a bit of butter and a cup of coffee.
Ingredients
- 100 grams sourdough starter leavened
- 325 grams filtered water warm
- 500 grams bakers flour or bread flour
- 10 grams salt
Filling (swirl)
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 4 tbsp butter softened
- 1 1/2 tbsp flour
- 1 cup raisins
Instructions
- In a large mixing bowl, combine the active sourdough starter, warm water, bread flour, and salt. Mix until no dry flour remains and a shaggy dough forms. Cover loosely and let rest for 1 hour.
- While the dough rests, cover the raisins with hot water to rehydrate. Drain well before using.
- Add one-third of the raisins to the dough during each of the three sets of stretch and folds, resting 45 minutes between each set. After the final stretch and fold, let the dough rest for another 45 minutes.
- Turn the dough onto a clean countertop without adding flour. Cover with a towel and let it rest for 10 minutes.
- In a small bowl, mix together the softened butter, brown sugar, cinnamon, and flour to make a spreadable paste.
- Gently stretch the dough into a rectangle. Spread one-third of the cinnamon butter mixture over the dough, leaving a 1-inch border. Fold one-third of the dough over the center, spread half of the remaining filling, fold again, then spread the remaining filling before completing the final fold into a log.
- Pinch the ends closed, then shape the dough into a tight boule by gently tucking the edges underneath and creating surface tension.
- Place the loaf seam-side up into a lightly floured banneton or towel-lined bowl dusted with rice flour. Cover and refrigerate overnight for a 12–24 hour cold proof.
- The next day, place a Dutch oven in the oven and preheat to 450°F. Once preheated, leave the Dutch oven inside for an additional 30 minutes.
- Turn the chilled dough onto parchment paper, score the top with one deep slash, and carefully transfer it into the hot Dutch oven.
- Bake covered for 40 minutes. Remove the lid, reduce the oven temperature to 425°F, and bake for another 3–10 minutes until deeply golden.
- Transfer the bread to a wire rack and cool completely for at least 2 hours before slicing.
Notes
- Use an active, bubbly sourdough starter. A starter that has been fed 4–12 hours earlier will give you the best rise and flavor.
- Try the float test before baking. If a spoonful of starter floats in water, it's ready to use.
- Resist adding extra flour. The dough is naturally sticky, and adding more flour can make the finished loaf dense.
- Soak the raisins first. Rehydrated raisins stay soft and juicy throughout the loaf instead of becoming dry.
- Incorporate the raisins during the stretch and folds. This distributes them evenly without tearing the dough.
- Don't roll the dough too thin before adding the filling. A thicker rectangle helps keep the cinnamon sugar from leaking during baking.
- Mix the cinnamon filling into a paste. Combining the butter, sugar, cinnamon, and flour helps create beautiful swirls instead of dry pockets.
- Pinch the seams tightly after shaping. This helps keep the filling inside the loaf while it bakes.
- Cold ferment overnight. The long rest develops deeper sourdough flavor and improves the bread's texture.
- Preheat the Dutch oven thoroughly. A fully heated Dutch oven creates the steam needed for great oven spring and a crisp crust.
- Score the loaf just before baking. A deep score gives the bread room to expand instead of cracking unpredictably.
- Use parchment paper under the loaf. It catches any melted cinnamon sugar and makes transferring the dough much easier.
- If the bottom browns too quickly, place a baking sheet on the rack below the Dutch oven. This helps diffuse the direct heat.
- A silicone baking mat cut to fit the Dutch oven also helps prevent the bottom crust from burning.
- Cool the bread completely before slicing. The cinnamon sugar filling stays extremely hot after baking, and cooling allows the crumb to finish setting.
- Store the loaf in a bread bag or airtight container at room temperature for up to 3 days. Toast leftovers for an even richer cinnamon flavor.
- This loaf fills the kitchen with the most incredible aroma while it bakes. The buttery cinnamon swirl, sweet raisins, crisp crust, and tangy sourdough crumb make it one of those breads you'll find yourself baking again and again.