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Cinnamon and Raisin Sourdough

There's a lot of really good resource online on sourdough in general and I've got a history of waffling too much so I won't go into extrodinary detail for each step and will assuming you can make a basic sourdough loaf. This recipe makes a loaf that's roughly 850g total weight with a dough that's 75% hydration before the mix-ins are added and requires a banneton for the second ferment.


For the mix-ins

  • 100g dry raisins soaked in water until they are plump
  • 1tsp cinnamon
  • 1/4tsp nutmeg (optional)
  • 1/4tsp ground ginger (optional)
  • 1tbsp sugar (optional)

For the dough:

  • 280g white bread flour
  • 70g Khorasan flour (I really like Khorasan in this recipe as it adds a nutty sweetness but it works with most whole wheat flours or even 100% white)
  • 245g tepid water
  • 150g levain at 100% hydration
  • 8.5g salt


  • Use your starter to create the levain, I like to use a ratio of 1:2:2 of starter/flour/water so for this recipe 30g/60g/60g. Cinnamon can slow your levain so it's important to use a very active starter and one that isn't too acidic to begin with as this would begin denaturing the protein in your dough before you can get adequate rise.
  • You will need to wait until your levain has atleast doubled in size before adding to your dough so leave in a warm place roughly 23c
  • Soak 100g of dry raisins in warm water until they are plump
  • 2-3 hours before you levain has doubled in size (or 3 hours after creating the levain if you are unsure of it's speed) mix together the white flour, khorasan flour, water, salt as well as the cinnamon, nutmeg, ground ginger and sugar (if using). Mix until the there is no dry flour, cover and leave to rest in a warm place until your levain has doubled in size and is ready to use. *
  • Once the levain is ready drain the excess water from the raisins and add these as well as your levain to the dough and fully encorporate. It's important to encorporate the ingedients gently as to limit the breakdown of the gluten structure that has developed while our mixed dough was resting.
  • Keep the dough in a warm place and follow your normal routine for developing gluten strength. I personally perform 3-5 coil folds in total usually every 30 minutes for the first few hours until you can feel the strength in the dough.
  • Once the dough has risen sufficiently (usually 6ish hours depending on starter activity and ambient temperature) gently turn out, shape, place the dough in a banneton then place in the fridge until ready to bake / overnight.
  • I usually bake my loaves the morning after an overnight second prove in the fridge but I've had success leaving them for up to 36 hours although your mileage may vary.
  • There's nothing particularly special required to bake this loaf, I have been using a dutch oven that is properly preheated to 230c, baking covered for 30 minutes and then I remove the lid, switch the oven off and leave to finish the bake until the crust is how you like it.

I intended to keep this short and completely failed. Hopefully there's enough info to get started so good luck!