Cinnamon Raisin Sourdough Bread

Nothing reminds me more of my childhood than a piece of warm, buttered cinnamon raisin toast. Can you name something more comforting? I can’t! I assure you this recipe will satisfy everyone in the family – from the youngsters, up through the generations to grandma/grandpa. This recipe is a similar process to our Honoré Sourdough Bread recipe, which I encourage you to consult for additional instruction.

This recipe requires an overnight proofing in refrigerator.

INGREDIENTS


100 grams levain

450 grams water

500 grams Hourani or Sonora

10 grams sea salt

125 grams raisins

8 grams cinnamon

125 grams walnuts (optional)

METHOD

  1. In a mixing bowl, soak raisins in water for 1 hour at room temperature.

  2. Strain raisins from water, making sure to reserve water (this will be used to make the dough).

  3. Mix the levain into the reserved soaking water, using a slow stirring motion.

  4. Add flour to the water mixture and using your hands, mix to combine.

  5. Cover bowl with a tea towel and let rest for 45 minutes.

  6. After time has elapsed, mix your soaked raisins, sea salt, cinnamon, and walnuts (if using) into the dough.

  7. Proceed with doing a stretch and fold every 30 minutes for 1 ½ to 2 hours, or until the dough feels well developed (for reference, please consult our Sourdough Bread recipe for additional instruction on this, and subsequent steps).

  8. Shape dough on a clean, and lightly floured surface. Once shaped into a boule, refrigerate overnight.

  9. Next day, place your Dutch oven in the oven and preheat to 500F.

  10. Once temperature is reached, flip your retarded boule into the Dutch oven and bake with the lid on for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes, or until the internal temperature of the loaf reaches 208-212 F. 

  11. Remove baked bread from the Dutch oven and let it cool completely before enjoying.