Sourdough Cinnamon Raisin Boule

This loaf was inspired by the great sourdough baker Maurizio Leo from "The Perfect Loaf" and from my Mother, who wanted a crusty cinnamon raisin loaf. It's packed full of raisins, is crunchy on the outside, and moist on the inside. A yummy pairing with some butter and a nice hot cup of coffee. This is a lighter and more nutritious version of the Sourdough Cinnamon Swirl Bread/Babka I posted recently. This one is best eaten the day it's made. If you would like to eat it the next day, make sure to lightly damp any slices and toast.

Feel free to substitute the rye or whole wheat flours with an equal amount of another type of whole grain flour, such a einkorn or spelt. I haven't tried with those, but I imagine they would work fine! If you happen to try with different flours, please let me know! I hope you all enjoy! 😁

Sourdough Cinnamon Raisin Boule

Ingredients:

Levain:

50 grams all purpose flour

50 grams water

20 grams 100% hydration sourdough starter

Main Dough:

100 grams levain

350 grams water

40 grams coconut sugar

10.5 grams fine sea salt

400 grams bread flour

70 grams whole wheat flour

30 grams whole rye flour

20 grams extra virgin olive oil

               -

100 grams raisins

5 grams ground cinnamon

Instructions:

1. Levain Build: Mix the levain ingredients in a container and cover to let ferment to double in size (8-12 hours depending on the ambient temperature - the hotter it is, the faster the levain will double in size).
2. Mix Main Dough: After the levain has doubled in size and is nice and bubbly and sour/sweet smelling, add it to a large bowl with the water, coconut sugar, and sea salt. Mix to break down the levain and so it's easier to incorporate with the rest of the ingredients.
3. Add the flours and mix to combine until there are no more dry spots with a wooden or silicone spoon. Let rest at room temperature, covered for 10 minutes.
4. After the 10 minutes, add the oil by slapping and folding the dough until 95% of it is incorporated. Cover the bowl.
5. Bulk Fermentation (there will be a total of 3 stretch and folds, with one adding in the cinnamon and raisins): Let dough ferment for 30 minutes and then do a stretch and fold. Cover bowl.
6. Let ferment another 30 minutes and do another stretch and fold. Cover the bowl.
7. Let ferment another 30 minutes and we will now incorporate the cinnamon and raisins into the stretch and folds. First put 1/4 of the raisins on the dough with 1/4 of the cinnamon. Stretch over one side of the dough. Turn the bowl 90 degrees and add another 1/4 of the raisins and 1/4 of the cinnamon. Stretch the other side of the dough over these ingredients. Repeat this until you have no more raisins and cinnamon left. 
8. Cover dough and let it continue to ferment at room temperature for another 3 hours.
9. Preshape: After the three hours, lightly flour a clean surface. Uncover the dough and plop in onto the counter. Pull up all four sides and turn over to create a round ball. Then drag the dough towards you to create a tight woven ball. Cover the dough with plastic wrap and leave to rest for 10-15 minutes.
10. Shaping: Uncover the dough and push down to create a more flat surface. Shape by folding over the dough on the right, then on the left. Then start rolling from the top of the loaf down towards you, making sure to tighten the rolled dough as you roll the dough towards you. Pinch the sides. (PS, there are many ways to shape a loaf; do what is easiest to you and gives you the best results! Below is some ways that Maurizio Leo shapes his loaves.)
    
    
11. Retard: Flour your lined proofing basket, or bowl lined with an all cotton cloth or kitchen towel, and place the boule right side down into it. Cover the bowl with plastic wrap or a plastic bag and completely seal. Let ferment (retard) about 12-18 hours in the fridge.
12. Bake: When you are ready to bake, preheat your oven and your Dutch oven to 450 degrees Fahrenheit (232 degrees Celsius). 
13. Once everything is preheated, take out your dough from the fridge and flip over onto a parchment lined plate.
14. Score the loaf how you would like and gently sprinkle with water.
15. Carefully place the parchment lined dough into the hot Dutch oven and cover. Place in the oven and bake for 20 minutes.
16. After 20 minutes, uncover the dough and bake for another 30 minutes or until the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius).
17. Cool the boule on a cooling rack for at least one hour before cutting. Enjoy!! 😁

Let me know if you have any questions or concerns! Have a wonderful holiday season!