Cinnamon Raisin Sourdough

Method

1. Mix starter, water, honey, flours; autolyse 30 minutes. Add salt; bulk with folds 3.5–4.5 hours.
2. Add raisins on the second fold.
3. Turn dough onto a lightly floured counter, gently stretch to a rectangle.
4. Brush with butter if using; scatter cinnamon sugar. Roll into a log, then tuck into a boule/bâtard.
5. Proof in banneton cold overnight (sugar speeds fermentation — watch bulk).
6. Preheat Dutch oven 240°C (465°F) on the middle rack. Score at a 30–45° angle to a depth of 1.3 cm (½ inch) to protect the swirl.
7. Bake covered 20 minutes on the middle rack, then uncovered 18–22 minutes on the middle rack. Tent foil if sugar darkens early.
8. Cool completely before slicing or swirl smears.

Kitchen note

Baker's Notes: If dough overproofs, bake sooner and expect a tighter crumb — still delicious toast. For less sweetness, halve the swirl sugar.