Cinnamon Raisin Sourdough Bread Recipe
This cinnamon raisin sourdough is designed for home bakers who want a dependable artisan loaf with clear timing cues and practical guidance. It makes 1 loaf and takes about 24 hours.
Recipe at a glance
- Difficulty: Intermediate
- Yield: 1 loaf
- Total time: About 24 hours
- Hydration: 68%
Ingredients
- 500g bread flour
- 340g water
- 100g active starter
- 10g fine sea salt
- 80g raisins
- 40g brown sugar
- 2 teaspoons cinnamon
Instructions
- Soak the raisins in warm water for 15 minutes, then drain and pat thoroughly dry.
- Mix flour, water, starter, and salt. Bulk ferment, completing the first fold after 30 minutes.
- Combine the cinnamon and brown sugar. During the second fold, laminate the dough and distribute the raisins and cinnamon sugar evenly.
- Continue bulk fermentation until the dough is aerated and has risen about 30-50%. Shape carefully to keep the filling inside.
- Cold-proof overnight. Bake at 450 F, covered for 20 minutes and uncovered for 20-25 minutes.
- Cool before slicing.
Baker’s tip
Cinnamon can slow fermentation. Expect this dough to need a little more time than a plain loaf.
Ready to start baking?
Begin with Baker’s Kitchen Organic San Francisco-Style Sourdough Starter Culture, or choose a complete starter jar kit with the tools you need to feed, track, and grow your starter with confidence.
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