From Maggie’s kitchen
Cinnamon Raisin Sourdough Loaf
A warmly spiced raisin loaf made for toast, queso crema, and unapologetically generous drizzles of honey.
- Yield
- 1 artisan loaf
- Style
- Honey-sweetened inclusion sourdough
Gather
Ingredients
Dough and inclusions
- 500 g all-purpose flour
- 330-335 g water
- 100 g active sourdough starter at peak
- 10 g salt
- 35-40 g honey
- 120 g raisins
- 1½ teaspoons cinnamon
Before you mix
- Soak the raisins in warm water for 20-30 minutes.
- Drain well and pat thoroughly dry.
Make the loaf
Method
Optional autolyse
- Mix the flour and water, then rest for 20-30 minutes.
Mix
- Add the starter and honey; mix until combined.
- Add the salt and mix until the dough becomes cohesive and smooth.
Bulk ferment
- Ferment about 2½-3½ hours in a warm kitchen.
- Complete 2-3 stretch-and-fold rounds during the first 90 minutes.
- During the final fold, add the raisins, sprinkle the cinnamon evenly over the dough, and fold gently to distribute.
- End bulk around a 50% rise, when the dough looks slightly domed and feels airy and light. Do not wait for doubling.
Shape and proof
- Turn onto a lightly floured surface, gently de-gas, and shape into a tight batard.
- Tuck in exposed raisins and place in a floured banneton or towel-lined bowl.
- For a same-day bake, proof 30-60 minutes at room temperature. For the recommended cold proof, refrigerate 4-12 hours.
Bake
- Preheat the oven and Dutch oven together at 230°C / 450°F for 45-60 minutes.
- Turn onto parchment, score with one confident slash, and transfer to the Dutch oven.
- Bake 20 minutes covered and 20-25 minutes uncovered.
- If the loaf browns too quickly, reduce the oven to 220°C / 425°F.
Cool
- Look for a deep golden-brown loaf, a hollow sound when tapped, and an internal temperature of 96-99°C / 205-210°F.
- Cool at least 90 minutes; 2 hours is preferred before slicing.