The Best Cinnamon Raisin Sweet Sourdough Bread Recipe
Sourdough cinnamon raisin bread is a traditional treat that is one of the most popular recipes, no matter the time of year. The combination of sourdough tanginess with the sweetness of sugar, the warmth of cinnamon, and the natural sweetness of raisins creates a complex and delightful flavor profile that will satisfy any sweet tooth.
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Servings: 0
Ingredients
- 100 grams active sourdough starter ½ cup
- 350 grams warm water 1 ¼ cup
- 500 grams bread flour 5 cups
- 145 grams raisins 1 cup
- 25 grams cane sugar or brown sugar 2 Tablespoons
- 10 grams salt 1 ½ teaspoons
- Additional flour for dusting
Ingredients for the filling
- 8 grams ground cinnamon 1 Tablespoon
- 25 grams cane sugar 2 Tablespoons
Instructions
- Day 1: Mixing the Dough
- In a large mixing bowl add the wet ingredients: active starter, warm water until completely combined.
- Then add the sugar until it dissolves.
- Add the bread flour, salt, and raisins stirring until a shaggy dough forms.
- Place a wet tea towel or plastic wrap on the bowl and let the rough dough rest for 30 minutes.
- Stretch and Folds
- Once the 30 minutes is up, begin to stretch and fold the dough. Grab one end of the dough, stretch it out and fold it over itself. Then grab the opposite end, stretch and fold it onto itself. Finally, grab the sides and stretch and fold them.
- Repeat the stretch and fold method for a total of 3 times with 30 minute intervals.
- First rise
- After the final stretch and fold, place a damp cloth over the bowl and allow the dough to rise over night at room temperature, for at least 12 hours.
- Next Day
- In a small bowl mix together the cinnamon and sugar mixture for the filling and set aside.
- The dough should have at least doubled in size by now. Remove the dough from the large bowl and place it onto a clean work surface that has been lightly dusted with flour.
- Gently stretch the dough out into a rectangular shape.
- Place the half of the cinnamon sugar mixture across the dough, leaving a 1 inch perimeter around the edge so that the mixture does not fall out.
- Fold the top half of the dough (to the center) onto itself as though folding a letter.
- Place a little more than half of what is left of the cinnamon mixture on that folded half. Make sure to save a little bit of the mixture for the final fold.
- Fold the bottom half of dough onto the top half and add the rest of the cinnamon sugar mixture to half of that half.
- Then fold the dough in half "long ways".
- Shape your dough into a smooth ball or oval shape. (The shape of your banneton.) If you need a banneton or proofing basket check out this post: How To Make An Easy DIY Basket Liner (Sew Tutorial)
- Cover with a damp towel and place the banneton in the fridge for the final rise. For best results the rise time should be at least 3 hours. Chilling your dough before scoring it will be the easiest way to achieving a beautiful score!
- Preparing your bread to bake
- *This recipe does not require a preheated oven! When you are ready, simply place the sourdough into the dutch oven and into the oven, and then turn it on.
- Remove the dough from the banneton and place it onto a peice of parchment paper.
- Score the top of the dough.
- Place the dough into the dutch oven and into the oven.
- Turn the oven to 425 degrees and bake for 55 minutes.
- Once the 55 minutes is up, remove the lid.
- Remove the bread if it is golden brown or allow the bread to brown for 5 more minutes or until the desired golden color is achieved.
- Wait at least one hour until the bread cools before slicing into it! This will ensure that the cooking is complete and you will not have a mushy crumb.
- Spread delicious softened homemade butter across your fresh baked bread slice and enjoy!
- Try out Idie's homemade butter recipe! How To Make Easy Homemade Butter From Raw Milk