Step 1

In a large mixing bowl, combine 100g fed and active starter with 350g warm water. Whisk until homogenous.

Step 2

In another bowl, whisk together 500g bread flour, 10g salt, and 25g granulated sugar. Mix this into the wet ingredients. I usually stir with a whisk until I get to the shaggy stage. Once the dough looks shaggy, I'll switch to a bowl scraper or my hands to help lift and fold the dough into itself to ensure all the flour is absorbed.

Step 3

Cover the bowl and allow the dough to rest for 45-60 minutes. This rest period improves the extensibility of the dough, leading to a better crumb and crust.

Step 4

With wet hands, grab the dough and gently pull it until the flap is long enough to fold over itself, then fold the flap, rotate the bowl 90 degrees, and repeat 6-10 times, for 2-3 rotations around the bowl.

Step 5

Recover the bowl and rest for another 45 minutes before repeating the stretch and fold process.

Step 6

After the second stretch and fold, pour hot water over 125g of Thompson raisins and allow them to soak during the next 45 minute rest.

Step 7

Prior to the third stretch and fold, strain the water out of the rehydrated raisins. Then add the raisins to the dough and stretch and fold the raisins into the dough. You'll likely have to do a little convincing and pressing the raisins into the dough. Any way you get it done is perfect! Return the bowl to the dough proofer and allow it to rest for another 30 minutes.

Step 8

In a small bowl, combine 40g softened butter with 25g granulated sugar, 8g Saigon cinnamon, and 15g all purpose or bread flour to make a paste.

Step 9

Lightly dust your countertop with flour, then turn the dough onto the work surface.

Step 10

Carefully press/stretch the dough into a rectangular shape with wet hands. The dough may fight your pulling, but take care to not tear the dough - if required, stretch a bit, then let the dough rest for a couple of minutes before stretching more.

Step 11

Spread most of the cinnamon butter mixture over the surface of the dough, leaving about a 1/2" gap along the edges to ensure your dough sticks together and the cinnamon doesn't run out.

Step 12

Fold up the bottom of the rectangle about 1/3 of the way up, like you'd fold a letter. Spread the remaining cinnamon sugar blend on the top, ensuring you leave 1/2" along the edge. Fold the top of the dough over the bottom. Gently fold the sides under to form a boule shape.

Step 13

Place the shaped dough into a banneton, floured with rice flour, or banneton alternative, and cover. Allow the dough to rest at room temperature 4-5 hours to bake today, or place in the fridge to cold ferment for 6-24 hours.

Step 14

Preheat oven with dutch oven inside to 450f. I use a large, bare cast iron dutch oven for this recipe. A light-colored enamel dutch oven may need to bake longer uncovered or at a higher temperature.

Step 15

Once the oven is preheated, turn the dough out onto a parchment sheet. Score the dough with a lame or razor blade.

Step 16

Lift the dough using the parchment paper as a sling and place it into the hot dutch oven.

Step 17

Bake at 450f for 35 minutes covered and then another 15-20 minutes uncovered until the crust is golden brown.

Step 18

Remove from dutch oven immediately and place on a wire mesh rack to cool before slicing.