Raisin Cinnamon Sourdough Bread
Transform your bread-baking routine with this irresistibly fragrant Raisin Cinnamon Sourdough Bread—a true showstopper for sourdough enthusiasts and spice lovers alike. This artisan loaf combines the tangy depth of a well-fed sourdough starter with the warm, comforting flavors of ground cinnamon and sweet bursts of raisins, all perfectly balanced with a touch of brown sugar. Crafted using a methodical fermentation process, including an overnight cold proof for enhanced flavor complexity, this bread boasts a soft, moist crumb and a beautifully caramelized crust. Perfect for breakfast, toasted with butter, or as an indulgent base for French toast, this recipe offers step-by-step guidance, from mastering the stretch and fold technique to achieving bakery-quality results right in your home oven. Embrace the art of slow baking and elevate your sourdough skills with this delicious, cinnamon-kissed creation!
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Ingredients
- 120 grams active sourdough starter
- 300 milliliters warm water
- 450 grams all-purpose flour
- 50 grams whole wheat flour
- 10 grams salt
- 2 teaspoons ground cinnamon
- 150 grams raisins
- 2 tablespoons brown sugar
Directions
Step 1
In a large mixing bowl, combine the active sourdough starter and warm water, stirring until the starter is dissolved.
Step 2
Add the all-purpose flour, whole wheat flour, and salt to the bowl. Mix thoroughly until no dry flour remains and a shaggy dough forms.
Step 3
Cover the bowl with a damp towel and let it rest for 30 minutes for autolyse to occur.
Step 4
After 30 minutes, sprinkle the ground cinnamon over the dough and incorporate by performing a series of stretch and fold techniques, approximately 4 sets every 30 minutes over 2 hours.
Step 5
Once the cinnamon is well-integrated, gently fold in the raisins and brown sugar and ensure they are evenly distributed throughout the dough.
Step 6
Perform another set of stretch and folds if necessary to incorporate any loose raisins.
Step 7
Cover the dough with a damp towel again and allow it to bulk ferment at room temperature for 4-6 hours or until it doubles in size.
Step 8
Turn the dough out onto a lightly floured surface and shape it into a round or oval loaf, being careful not to deflate the dough excessively.
Step 9
Place the shaped dough into a proofing basket lined with a lightly floured towel, cover it, and refrigerate overnight (12-16 hours) for flavor development and easier handling.
Step 10
Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Step 11
Carefully transfer the dough from the proofing basket onto a piece of parchment paper. Score the top of the loaf with a sharp blade.
Step 12
Using oven mitts, remove the hot Dutch oven from the oven, remove the lid, and gently lift the parchment paper with the dough into the pot.
Step 13
Cover the Dutch oven with the lid and place it back in the oven to bake for 20 minutes covered.
Step 14
After 20 minutes, remove the lid and continue baking for an additional 20 minutes, or until the bread is a deep golden brown and taps hollow when the bottom is thumped.
Step 15
Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | 1107.5 grams (1107.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2397 |
| Total Fat 6.30g | 8% |
| Saturated Fat 1.10g | 6% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 0mg | 0% |
| Sodium 3989mg | 173% |
| Total Carbohydrate 532.40g | 194% |
| Dietary Fiber 29.00g | 104% |
| Total Sugars 116.60g | |
| Protein 59.50g | 119% |
| Vitamin D 0IU | 0% |
| Calcium 244mg | 19% |
| Iron 27mg | 148% |
| Potassium 1871mg | 40% |
Source of Calories