Make levain at least 12 hours prior to starting

Mix 50g flour 50g water and 5g of sourdough starter (when it’s colder or if you have non-active sourdough starter use 10g)

Autolyze your ingredients

In a bowl set aside 100g of flour

Add 100g of boiling water to it from a kettle, cover and let sit for 30 minutes

In a large mixing bowl, mix 400g flour with 300g water, cover and let sit for 30 minutes

After 30 minutes, mix the scalded flour, autolyzed flour, levain, and salt together with a dough whisk.

Once incorporated enough, switch to using your hand or any mixer using a dough hook.

If using hands, just knead it however you like. Go to town on it.

Mix and knead for 5-6 minutes until the dough is smooth and elastic - this will develop the gluten in your dough and help it rise and form its shape later

If using a dough mixer, let it mix with the dough hook for 10-15 minutes on the medium-low setting (About a 4 for Kitchen Aid).

Drain and pat dry the soaked raisins. You do not need to squeeze out excess water.

During the first set of stretch and fold I add in half of the raisins.

30 minutes later, add in the remainder of the raisins during the second stretch and fold.

Cover with a damp towel or airtight lid to let the dough rise without drying out.

After 2 sets of stretch and folds, do 2 more coil folds 30 minutes apart

I switch to coil folds to preserve the air bubbles that have formed during the fermentation process.

Bulk ferment for 4-6 hours until the dough looks 30-40% larger in size

Once bulk fermentation is completed, pour the dough with raisin inclusions out your counter. It really helps if your work surfaces are moist to keep the dough from sticking.

Stretch the dough into at least a 12”x8” rectangle. Doesn’t necessarily need to be precise.

Spread half of the cinnamon sugar paste in the middle third of the dough rectangle.

Fold the right side and left side dough in to meet at the center. Pinch to seal the seams.

Here is where I like to fold the dough into the size of my banneton.

Spread the remaining half of the cinnamon sugar paste onto the center of the dough.

Start rolling the dough from the top down using a bench scraper.

When you get towards the bottom quarter of the dough while rolling, stop rolling from the top and pull the bottom seam over to complete the roll and to create tension.

Seal the ends by pinching in the seams to ensure no cinnamon sugar spills out.

Shape dough and then place in a banneton seam side up in the fridge for at least 12 hours.

Preheat the oven to 450 degrees fahrenheit with a dutch oven inside for at least 30 minutes.

Flip the sourdough over onto parchment paper or a bread mat.

Score sourdough with a single score. I find that scoring intricate designs with a lamination always results in the filling spilling out more so I just do a single big score along the dough.

Place dough into your baking vessel.

Spray the dough with water or add in ice cubes under the parchment paper.

Bake for 30 minutes with the dough covered for 30 minutes and then remove the cover for the remaining 12 minutes.

Let the bread cool for at least an hour on a wire rack before slicing into it.

Spread some salted butter on top and enjoy!

If eaten within 3 days, leave it at room temperature in your vessel of choice. I love using a cloth bread bag. Other popular ways I've seen other people store their sourdough bread has been in a cake dome or wrapped in a beeswax cloth.

If it will take you longer to eat it, slice up the bread and then freeze it with a small piece of parchment paper placed between each slice. This way you're able to easily take out a few at a time when you are ready to eat it. Just toast it up in the toaster or oven and it'll taste as good as the day it came out of the oven.