Sourdough raisin bread with a step-by-step recipe.
About this recipe
The slight tang from the sourdough when combined with sweet raisins and earthy cinnamon can take a regular sourdough bread to a whole new level. It tastes absolutely divine when slathered with a generous helping of butter.
I have shared earlier how to make the no-knead sourdough bread. This sourdough raisin bread is a slight variation of the same with the addition of raisins and cinnamon. The plump raisins and warm cinnamon, when baked in the naturally leavened bread, tastes so wonderful. You may choose to increase or reduce the amount of cinnamon depending on your preference, but remember that cinnamon tends to slow down the fermentation.
Click here to see the recipe for basic no-knead sourdough bread.
Step by step instructions
Combine active starter and water together. Add flour, mix well and let it rest (step 1).
Soak raisins in water. Add salt, cinnamon, and soaked raisins. Combine everything well. Let it rest for 30 minutes (steps 2,3).
Gently pull the dough to perform the first set of stretch and fold. Let it rest for 30 minutes (steps 4,5,6).
Continue to stretch and fold at 30 minutes intervals (steps 7,8).
The dough develops as you continue to stretch and fold (steps 9,10).
Let the dough sit for bulk fermentation. The dough rises and almost doubles after bulk fermentation (steps 11,12).
To shape the dough, pick one side of the dough and bring it to the center. Pick the other side and bring it to the center (step 13).
Roll it to form a log. Place in a well-dusted banneton for cold proofing (steps 14,15).
Next morning remove the dough from the fridge and score it once the oven is preheated (step 16).
Place in the hot dutch oven and bake with the lid on. Next bake without the lid (steps 17,18).
Cool completely on a wire rack before slicing.
Tips and tricks
The addition of cinnamon may cause this dough may take slightly longer to bulk ferment.
Make sure the raisins are soaked in filter water and are fully plump before adding to the dough.
Handle the dough carefully while doing stretch and fold, given the raisins may make it slightly tricky to handle.
Make sure the sourdough starter is active. The night before you plan to make the dough, take the starter from the fridge and feed it in 1:1:1 ratio of starter:flour:water.
It is important to note that the time taken for the starter to activate depends on many factors. For example, the ambient temperature, the nature of the starter itself, etc. If your starter activates at a much faster rate, you can activate it the same day you are making the dough. Or, you can use either less starter or cold water to slow down the activation.
I have made this sourdough with bread flour, but you can choose any flour - for example, a combination of plain flour and whole wheat flour.
Recipe card
Sourdough Raisin Bread
Ingredients
- 100 grams sourdough starter active, see notes
- 500 grams bread flour
- 375 grams filter water
- 10 grams salt
- 125 grams raisins
- 8 grams cinnamon (1 tsp)
- Rice flour to dust the banneton
Instructions
- Soak the raisins in enough water for at least an hour
- Combine active starter and water together
- Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 1 hour
- Next add salt and mix well, making sure the salt is completely incorporated
- Drain the water from the raisins. Add the soaked raisins and cinnamon to the dough. Combine well. Let it rest for 30 minutes
- Perform six sets of stretch and fold at an interval of 30 minutes. Wet hands, grab a portion of the dough and slowly stretch it taking care not to break it and fold it towards the centre over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes. See the pictures below or the video here to see the technique
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. (Cinnamon slows down the fermentation slightly, so this dough may need more time to ferment)
- Dust the banneton well with rice flour
- Shape the dough. Flip the dough onto a well-dusted bench. Pick one side of the dough and fold it to the centre. Pick the other side and fold it to centre. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation
- Next day, place the dutch oven in the oven and preheat at 230 C (450 F) for 45 minutes
- Take the dough out of the fridge once the oven is preheated
- Score the dough using a blade or sharp knife
- Place in the dutch oven and close the lid. Bake for 20 minutes
- Take the lid off the dutch oven and bake for 20 minutes
- Turn off the oven and let the bread sit in the oven for 15 minutes for curing
- Cool completely, slice and serve
