Cinnamon Raisin Sourdough

Method

1. Autolyse & Mix: Mix flours and water, autolyse for 30 minutes. Add starter and salt, mix until incorporated.
2. Bulk Fermentation: Begin bulk fermentation. During the second stretch-and-fold, laminate the dough out into a large rectangle and sprinkle the drained raisins evenly over the surface. Fold the dough back up to incorporate them. Let the dough rise by about 30-50%.
3. Shape: Turn the dough onto a lightly floured surface. Gently stretch it into a large rectangle. Mix the cinnamon and brown sugar together and sprinkle it evenly over the dough, leaving a small border at the far edge. Roll the dough up into a tight log. Shape into a boule or bâtard.
4. Cold Proof: Place the shaped loaf seam-side up in a banneton, cover, and refrigerate for 12-18 hours.
5. Bake: Preheat oven and Dutch oven to 450°F (232°C). (Note: A slightly lower temp helps prevent the sugar from burning). Bake covered for 20 minutes. Remove lid, reduce temp to 425°F (220°C) and bake for another 20-25 minutes. Watch carefully to avoid burning the crust.
6. Cool: Cool completely on a wire rack before slicing.