Sourdough Cinnamon Raisin Bread

Add to Collection

No ratings yet

Sourdough Cinnamon Raisin Bread

Make mornings special with sourdough cinnamon raisin bread. It's soft, sweet, and swirled with warm cinnamon.

Prep Time 30

Cook Time 40

Stretch, Folds, Rising 5 30

Total Time 6 40

Servings slices

Author Julie Menghini

Ingredients

US Customary - Metric

Bread

100 gr sourdough starter bubbly or you can use levain. See notes
375 gr warm water 85-90 degrees F
500 gr unbleached all-purpose flour
10 gr salt
120 gr raisins

Cinnamon butter filling

4 tbsp salted butter ½ stick salted butter
¼ cup light brown sugar packed
2 tsp ground cinnamon
1 tsp unbleached all-purpose flour

Optional Levain (instead of 100 grams of bubbly starter)

35 gr sourdough starter the starter does not need to be at its peak, but also can’t be a discard
35 gr water
35 gr unbleached all-purpose flour

Instructions

Levain option
In a bowl, mix 35 grams of sourdough starter, water, and unbleached all-purpose flour. Mix until all ingredients are combined. Cover with a plastic wrap and place in a warm, draft-free place for 3 hours.
Make the bread:
In a large mixing bowl, add the sourdough starter (or levain) and water. Mix until you have a milky mixture.
Add the flour and the salt. Mix well. You will have a thick and very sticky dough. I used a Danish dough whisk. You can also use a mixing spoon, but I wouldn't recommend a regular/classic whisk.
Once all ingredients are well mixed, cover the bowl with a plastic wrap and place it in a warm, draft-free place for 1 hour.
Stretch and fold the dough. The dough will be sticky, so you can wet your hands before stretching and folding. Cover and place back in a warm, draft-free place for 30 minutes.
After 30 minutes, before folding, add ¼ of the raisins on top of the dough. Fold one side. Add another quarter of the raisins and fold again. Continue adding the raisins before each fold.
Cover and rest for 30 minutes.
Stretch the dough and rest for 30 minutes.
Do your 4th and final stretch and let the dough rest for 3 hours
Mix the butter, brown sugar, cinnamon, and flour. Mix well and set aside.
Line a bowl with parchment paper. Set aside.
On a light-floured surface, 2-3 tablespoons of flour, stretch the dough into a rectangle 12 x 16 inches. Use your fingers; it will be easier than a rolling pin.
Spread the cinnamon butter on the top of the dough, in the center.
Fold the dough, short side down, about ⅔ of the way. Fold the bottom part of the rectangle over the first fold. (Also known as a wallet fold or trifold)
Now you have a thinner rectangle, roll the smaller side into a log. Pinch the ends and place in the prepared bowl.
Loosely cover with a plastic wrap and place in the refrigerator overnight.
Preheat the oven to 425 °F and place a Dutch Oven in the oven while preheating. Once the oven is at temperature, wait an additional 10-15 minutes to make sure the Dutch Oven is nice and hot.
Take the bread out of the fridge and score 3 times on top.
Hold the parchment paper and transfer the bread into the hot Dutch oven. Yes, we will be cooking the bread on parchment paper.
Bake the bread covered for 20 minutes.
Uncover and bake for an additional 20-25 minutes. The internal temperature of the bread will be 195-210 °F.
Carefully take the bread out of the Dutch Oven and cool completely on a cooling rack before slicing.

Notes

Sourdough starter: For this recipe, I have used the sourdough starter 2 ways. Both ways work and lead to great results. First, you use 100 grams of fed, bubbly starter.

Or, instead of the 100 grams of bubbly starter, you can use a levain: mix equal parts (in this recipe, 35 grams) sourdough starter, flour, and water and let it sit at room temperature for 3 hours and then use it like you would the bubbly starter. Why use a levain: Using a levain, in my experience, leads to a less sour bread; some say it is easier to digest.

Cinnamon butter: When mixing the cinnamon butter, we add a little bit of flour to absorb any extra moisture.

When spreading the cinnamon butter, roll the dough. Place it in the refrigerator immediately.

Storage: The bread will last 3-5 days at room temperature, or you can freeze it for up to 3 months.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!