Sourdough Cinnamon Raisin Swirl Bread by Littlespoonfarm

Ingredients

• 100g active sourdough starter
• 375g water (room temperature)
• 10g salt
• 400g bread flour
• 50g whole wheat flour
• 50g rye flour
• 1/2 cup raisins
• 1/2 cup walnuts
• 4 tbsp unsalted butter, softened
• 1/4 cup brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 pinch ground nutmeg (optional)

Instructions

1. The night before, feed your starter by combining 15g starter, 50g flour, and 50g water in a clean jar; stir, cover, and leave overnight until active and bubbly.
2. In a large bowl, combine 100g active starter, 375g water, and 10g salt; stir well to disperse the starter, then add all three flours (bread, whole wheat, rye) and mix until no dry bits remain. Cover and rest for 1 hour.
3. While the dough rests, bring a pot of water to a simmer, turn off the heat, and submerge the raisins and walnuts for about 30–45 minutes to plump them; drain thoroughly before use.
4. After the 1-hour rest, perform your first set of stretch and folds. If the dough feels too stiff, work in a small amount of water (up to 15g) until it loosens; if too sticky, dust lightly with flour.
5. Cover and rest 30 minutes, then add the drained raisins and walnuts to the bowl; squeeze and fold the dough for 1½–2 minutes until the mix-ins are fully incorporated. Cover and bulk ferment at 70°F (21°C) for 3½–4 hours, or until the dough has risen about 30–50%.
6. While the dough finishes rising, make the cinnamon paste: stir together the softened butter, brown sugar, cinnamon, vanilla, and nutmeg until smooth.
7. Turn the risen dough onto a lightly floured surface and press it into a rectangle roughly the size of a cinnamon roll sheet. Spread the cinnamon butter paste evenly over the surface, leaving a small border around the edges.
8. Using a bench scraper to help, fold the dough over itself repeatedly, keeping the butter paste on the inside, until none is visible on the outside. Shape into a ball or oval to match your banneton.
9. Flour the banneton and the outside of the loaf, then place the dough seam-side up into the banneton. Rest on the counter for 30–60 minutes, then either bake same-day (once risen to the top of the banneton) or refrigerate overnight for a cold retard.
10. When ready to bake, place a Dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes.
11. Turn the dough (cold from fridge or room temperature) onto a sheet of parchment paper. Score the top lightly — just enough to guide the rise, not too deep. Lower the loaf on the parchment into the hot Dutch oven, put the lid on, and bake for 30 minutes.
12. Remove the lid and bake for another 20 minutes, or until the crust is as dark as you like. Transfer to a wire rack set over parchment paper (to catch any butter that seeps out) and cool completely before slicing.