Description
This Best Cinnamon Raisin Sweet Sourdough Bread recipe combines the tangy flavor of a classic sourdough loaf with the sweet warmth of cinnamon and the natural sweetness of plump raisins. Featuring a long fermentation and gentle folding technique, the bread develops a perfect crust with a tender, flavorful crumb. Ideal for breakfast or a sweet snack, this bread bakes in a Dutch oven to produce a golden, beautifully scored loaf.
Ingredients
Main Dough Ingredients
- 100 grams active sourdough starter (½ cup)
- 350 grams warm water (1 ¼ cups)
- 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 as needed
Filling Ingredients
- 8 grams ground cinnamon (1 tablespoon)
- 25 grams cane sugar (2 tablespoons)
Instructions
- Mixing the Dough: In a large mixing bowl, combine the active sourdough starter and warm water until fully mixed. Stir in the sugar until dissolved. Add the bread flour, salt, and raisins and mix until a shaggy dough forms. Cover with a wet tea towel or plastic wrap and let rest for 30 minutes.
- Stretch and Fold: Perform the stretch and fold technique by grabbing one end of the dough, stretching it out, and folding it over itself. Repeat on the opposite end and the sides, completing a full set of folds. Repeat this entire process three times at 30-minute intervals.
- First Rise: After the final stretch and fold, cover the bowl with a damp cloth and allow the dough to rise at room temperature for at least 12 hours or overnight until doubled in size.
- Prepare Cinnamon Sugar Filling: In a small bowl, mix together the ground cinnamon and sugar; set aside.
- Shape and Layer Filling: Lightly flour a clean work surface and transfer the risen dough. Gently stretch into a rectangular shape. Spread half of the cinnamon sugar mixture across the dough, leaving a 1-inch border around the edges. Fold the top half of the dough down to the center like a letter. Spread a bit more than half of the remaining cinnamon sugar mixture on the folded half. Save a small amount of mixture for the final fold. Fold the bottom half of the dough onto the top half and add the remaining cinnamon sugar mixture to half of that folded section. Finally, fold the dough in half lengthwise and shape it into a smooth ball or oval to fit your banneton or proofing basket.
- Final Rise: Cover the dough with a damp towel and place it in the refrigerator for the final rise, allowing it to chill for at least 3 hours. This chilling step helps with scoring the dough later.
- Prepare to Bake: When ready to bake, remove the dough from the banneton onto a piece of parchment paper. Score the top of the dough with a sharp knife or blade to allow for oven spring.
- Bake: Place the dough with the parchment paper into a Dutch oven and place it in the oven. Turn the oven on to 425°F (220°C) — no preheating needed. Bake covered for 55 minutes. Afterward, remove the lid and check the crust color. If not golden brown, bake uncovered for an additional 5 minutes or until desired color is reached.
- Cool and Serve: Remove the bread from the Dutch oven and let it cool completely for at least one hour before slicing. This resting period ensures a fully set crumb. Serve warm with softened homemade butter for the best experience.
Notes
- This recipe requires a long fermentation time, including an overnight rise and an extended cold proof, so plan ahead.
- Using a Dutch oven without preheating simplifies the baking process and yields excellent crust development.
- Chilling the dough before scoring makes scoring easier and promotes a beautiful oven spring.
- Allow the bread to cool fully to avoid a gummy crumb.
- Feel free to substitute raisins with other dried fruits like currants or chopped dates if preferred.
- For homemade butter to accompany this bread, see the referenced tutorial on making butter from raw milk.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
