Go Back
+ servings

Sourdough Raisin Bread




  • 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 teaspoon)
  • Rice flour to dust the banneton


  • 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


  • Make sure the starter is active before using in this recipe. Click here to prepare your starter for baking
  • Click here to see how to stretch and fold the dough