Cinnamon Raisin Sourdough Bread Recipe

200 g Sourdough Starter
700 g Lukewarm Water
1000 g Bread Flour
20 g Salt
Mix sourdough starter with water
Add bread flour and salt
Let sit for 1 hour
Starter stretch and folds every 30 mins 4x
Let bulk ferment on counter 4-6 hrs
Add inclusions and shape
Place in fridge overnight
Preheat oven 500 with Dutch oven
Score bread and bake on 450 for 20 min with lid on then 20 min with lid off

[@magambi123]

Looks great. Im going to give this a try.

[@johnchoi4656]

Raisins are not evenly distributed ...actually bread looks 'heavy'

[@inthekitchenwithjazz]

How could I better “evenly” distribute them?

[@janetgerney2094]

​@@inthekitchenwithjazz Incorporate them (with the sugars) during stretch and folds. That's what I do.

[@inthekitchenwithjazz]

Oh wow! Do you add alittle in each round of stretch and folds?

[@janetgerney2094]

@inthekitchenwithjazz yes, but you have to be mindful of how much cinnamon you add, it retards rising. I've mixed it and the brown sugar with a bit of softened butter (think cinnamon rolls) to 'protect' the dough from it. Makes it sort of swirly!