Cinnamon Raisin Sourdough Bread

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5 from 56 votes

Discover the delightful flavors of cinnamon raisin sourdough bread with this tried-and-tested recipe.

Prep Time1

Cook Time40

Fermentation Time1

Total Time1 1 40

Course: Breakfast

Cuisine: All

Diet: Hindu, Vegan, Vegetarian

Servings: slices or 1 loaf

Calories: 190kcal

Author: Shilpa Kerur

Equipment

Kitchen scale
Dutch oven
Mixing bowl
Dough scraper
Banneton
Bread proofer
Bread lame or razor blade to score the dough
Oven mitts
Cooling rack
Bread knife

Ingredients

100 grams sourdough starter active
500 grams bread flour
375 grams filter water
1 teaspoon salt
125 grams raisins
3 teaspoon cinnamon 1 tsp
Rice flour to dust the banneton

Instructions

Soak the raisins and make the initial dough:

Soak the raisins in enough water for 30 minutes to one hour.
Combine the active sourdough starter with water until it is fully incorporated.
Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes to one hour.
Drain the water from the raisins. Add the soaked raisins, cinnamon, and salt to the dough. Combine well. Let it rest for 30 minutes.

Bulk Fermentation:

Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.

Shaping and cold fermentation:

Dust a round or oval banneton well with rice flour.
Flip the dough onto a lightly floured surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
Cover the dough loosely and place it in the refrigerator overnight for cold fermentation.

Bake the cinnamon raisin sourdough bread:

The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
Score the dough using a blade or sharp knife.
Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
Place it back in the oven and bake for 20 minutes.
Take the lid off the Dutch oven and bake for another 15 minutes.
Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
Cool completely, slice, and serve.

Notes

To prevent the raisins from drying out and becoming tough during baking, soak them in filtered water. This will help them stay plump and add moisture to the bread. You can also soak them in some juice if you would like to add more flavor to the raisin bread.

Cinnamon can slightly slow down the fermentation process and dough rise. Keep an eye on the dough's rise and adjust the proofing time as needed to ensure it has properly risen and developed the desired texture.

Nutrition