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Sourdough Cinnamon Raisin Bread Recipe

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4.3 from 66 reviews

  • Author: Ezabella
  • Total Time: 6 hours 40 minutes
  • Yield: 18 slices

Description

This Sourdough Cinnamon Raisin Bread is a flavorful, gently sweetened artisan loaf featuring a tender crumb speckled with plump raisins and swirled with a cinnamon butter filling. Made with a bubbly sourdough starter and a slow stretch-and-fold technique, this bread combines the tangy complexity of sourdough with the warm spices of cinnamon and the natural sweetness of raisins. Perfect for breakfast or a cozy snack, it is baked in a Dutch oven for a rustic crust.

Ingredients

Bread

  • 100 gr sourdough starter (bubbly) or levain (see notes)
  • 375 gr warm water (85-90 °F)
  • 500 gr unbleached all-purpose flour
  • 10 gr salt
  • 120 gr raisins

Cinnamon Butter Filling

  • 57 gr salted butter (½ stick)
  • 55 gr light brown sugar (packed)
  • 2.6 gr ground cinnamon
  • 3 gr unbleached all-purpose flour

Optional Levain (instead of 100 gr bubbly starter)

  • 35 gr sourdough starter (not necessarily at peak)
  • 35 gr water
  • 35 gr unbleached all-purpose flour

Instructions

  1. Prepare Levain (Optional): In a bowl, mix 35 grams of sourdough starter, 35 grams water, and 35 grams unbleached all-purpose flour. Stir until all ingredients are combined. Cover with plastic wrap and let it rest in a warm, draft-free place for 3 hours.
  2. Mix Initial Dough: In a large mixing bowl, combine the sourdough starter (or prepared levain) with 375 grams warm water. Stir until you get a milky mixture. Add 500 grams unbleached all-purpose flour and 10 grams salt. Mix well with a Danish dough whisk or sturdy spoon until you have a thick, very sticky dough.
  3. First Rise: Cover the bowl with plastic wrap and place it in a warm, draft-free spot for 1 hour to rest and begin fermentation.
  4. First Stretch and Fold: Wet your hands to handle the sticky dough and perform a stretch and fold. Cover again and rest the dough for 30 minutes.
  5. Add Raisins and Continue Stretch and Folds: After 30 minutes rest, sprinkle one quarter of the raisins on top of the dough. Perform a fold on one side, add another quarter of raisins, fold again. Continue adding raisins before each of the folds. Cover and let rest for another 30 minutes.
  6. Second Stretch and Rest: Stretch the dough again and let it rest for 30 minutes.
  7. Final Stretch and Long Rest: Perform the fourth and final stretch. Then cover and let the dough rest for 3 hours to bubble and rise.
  8. Prepare Cinnamon Butter Filling: In a bowl, combine 57 grams salted butter, 55 grams light brown sugar, 2.6 grams ground cinnamon, and 3 grams flour. Mix well and set aside.
  9. Shape the Dough: Line a bowl with parchment paper and set aside. Lightly flour a surface with 2-3 tablespoons flour. Stretch the dough into a 12 x 16-inch rectangle using your fingers (avoid rolling pins for better texture).
  10. Apply Cinnamon Butter: Spread the prepared cinnamon butter mixture evenly over the center of the dough rectangle.
  11. Fold into Wallet Shape: Fold the dough from the short side about 2/3 of the way. Then fold the bottom part over the first fold, forming a wallet or trifold shape.
  12. Roll and Place in Bowl: Roll the folded dough from the smaller side into a log shape. Pinch the ends closed and place the log seam-side down into the parchment-lined bowl.
  13. Cold Proof Overnight: Loosely cover the dough with plastic wrap and refrigerate overnight.
  14. Preheat Oven and Dutch Oven: Preheat your oven to 425 °F. Place a 6-quart Dutch oven inside to heat for at least 45 minutes (including an extra 10-15 minutes after reaching temperature) to ensure it is very hot.
  15. Score and Transfer Dough: Remove the dough from the fridge, score the top three times with a sharp knife or lame. Holding the parchment paper, carefully transfer the dough into the hot Dutch oven.
  16. Bake Covered: Cover the Dutch oven and bake for 20 minutes to develop steam and proper crust.
  17. Bake Uncovered: Remove the lid and bake an additional 20-25 minutes until the crust is deep golden brown and internal temperature reaches between 195-210 °F.
  18. Cool: Carefully remove the bread from the Dutch oven and transfer to a cooling rack. Let the bread cool completely before slicing to allow the crumb to set.

Notes

  • If you do not have a bubbly sourdough starter at peak, you can prepare the optional levain as described in step 1.
  • Using a Danish dough whisk helps to mix the sticky dough more effectively than a classic whisk.
  • Wetting your hands before stretching and folding prevents sticking and makes handling the sticky dough easier.
  • Proofing the dough overnight in the refrigerator enhances flavor and makes handling easier the next day.
  • Baking in a preheated Dutch oven creates steam that gives the bread a crispy, crackly crust.
  • Make sure to cool the bread completely before slicing to ensure the crumb structure is set properly.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/sourdough-cinnamon-raisin-bread-recipe/