Cinnamon and Raisin Sourdough
Prep
8 hrs
Cook
45 mins
Servings
8
Difficulty
Medium
This cinnamon and raisin sourdough is my go to bread when I want something special without much fussing. Using a sourdough starter means the long fermentation does most of the work for you while you go about your day, making this surprisingly simple despite the impressive results. The cinnamon brings wonderful warmth and depth, plus it's packed with antioxidants that make this feel like a genuinely nourishing choice. Best of all, this recipe uses pantry staples you probably already have on hand, so it won't break the bank. Just eight hours of hands off time and forty five minutes in the oven and you'll have a gorgeous loaf with pockets of plump raisins throughout.
Ella x
Ingredients
- 200 gactive sourdough starter(fed and bubbly)
- 500 gbread flour
- 320 mlwater(lukewarm)
- 10 gsea salt
- 150 graisins(soaked in warm water for 15 minutes)
- 8 gground cinnamon
- 30 gbrown sugar
- 20 gbutter(softened)
Detail level
Instructions
- 1
Mix the sourdough starter, flour, and water in a large bowl until shaggy. Let rest for 30 minutes to allow the flour to fully hydrate.
Tip: This autolyse period develops better gluten structure without additional mixing.
- 2
Add salt and gently fold it into the dough using stretch and fold motions. Perform 4 sets of stretches and folds over 2 hours, resting 30 minutes between each set.
Tip: Stretch and fold replaces aggressive kneading and builds strength gently.
- 3
Drain the soaked raisins and mix the cinnamon and brown sugar together. After the final fold, gently incorporate the raisins and cinnamon-sugar mixture into the dough using your hands or a bench scraper.
Tip: Adding inclusions at the end prevents them from breaking apart during fermentation.
- 4
Cover the dough and let it bulk ferment at room temperature for 4-6 hours until it increases by about 50-75% in volume and shows visible bubbles.
Tip: Fermentation time varies by room temperature; look for visual cues rather than strictly timing.
- 5
Turn the dough onto a lightly floured surface and pre-shape into a round. Let it rest for 20 minutes, then final shape into a tight boule.
Tip: Tension on the surface helps create the characteristic oven spring and crust.
- 6
Place the shaped dough seam-side up in a floured banneton basket. Cover with a damp cloth and refrigerate for 12-16 hours for cold fermentation.
Tip: Cold fermentation develops deeper flavor and makes scoring easier.
- 7
Preheat your oven to 450°C with a Dutch oven inside for 30 minutes. Score the top of the dough with a sharp blade in your preferred pattern.
Tip: A hot Dutch oven traps steam, which is essential for a crispy, blistered crust.
- 8
Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for another 20 minutes until deep golden brown.
Tip: The covered phase steams the bread; uncovering allows the crust to brown and crisp.
- 9
Remove from the oven and let cool on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.
Tip: Cutting into warm sourdough will result in a gummy texture, so patience is rewarded.
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