Ingredients
- 300g (3 cups) bread flour
- 80g (⅘ cup) active leaven
- 210g (¾ cup) water
- 5-6g (½ teaspoon) fine sea salt
- 25g (½ cup) raisins
- 25g (1 tablespoon) cinnamon powder
- 20g (¼ cup) brown sugar
Instructions
Autolyse
In a large mixing bowl, combine the bread flour and water. Cover with a plastic wrap or bag and let the mixture rest for 1 hour at 73-79°F (23-26°C). This step allows the flour to fully absorb the water and develop gluten.
Mix the Dough
Add the leaven and salt to the autolysed dough. Mix thoroughly until well incorporated. Perform a few sets of stretch and folds to strengthen the gluten structure.
Incorporate the Fillings & Bulk Fermentation
Turn the dough onto a clean countertop and gently stretch it out as much as possible. Evenly sprinkle the cinnamon powder, brown sugar, and raisins across the surface. Fold the dough over itself to encase the fillings, then place it back into the bowl.
Let the dough ferment for 30-40 minutes, then perform three additional sets of stretch and folds at 30-minute intervals. This process helps create a better internal structure. Bulk fermentation will take approximately 3-4 hours in total.
Shape and Proof
Lightly flour your hands and work surface to prevent sticking. Take the dough out of the bowl and shape it into a firm, round boule. Once shaped, place it into a proofing basket, cover it, and refrigerate for 8-9 hours for cold fermentation.
Bake the bread
Preheat the oven to 446°F (230°C). Transfer the dough onto a baking tray and bake for 50 minutes, or until the crust turns deep golden brown and crisp.
Cool Completely Before Serving
Transfer the bread to a wire rack and let cool completely (about 1 hour) before slicing and serving.