Rustic Sourdough Cinnamon Raisin Bread

Yield: 1 Loaf

Ingredients:

Dough:

• 1/2 cup (100 grams) active sourdough starter

• 375 grams water

• 10 grams sea salt

• 525 grams all purpose einkorn flour

• 1/2 cup raisins

• 1/2 cup goldenberries (or nut of choice)

Cinnamon Filling:

• 5 tbsp softened butter (very soft, almost melted)

• 2 tsp cinnamon

• 1/2 tsp vanilla extract

• 1/4 cup brown sugar (optional)

Directions:

1. In a large bowl, combine the starter, water, salt and flour. Mix well. Cover and place on your counter. Perform 3 sets of stretch and folds every 20 minutes for one hour. Then cover and place overnight in your fridge.

2. In the morning, bring a small saucepan to a simmer, remove from heat and place raisins and berries or nuts into the saucepan for one hour. In the meantime, take the dough from the fridge and allow to warm up on the counter.

3. Add the raisins and berries to the dough, mix with a stiff spatula. Cover the bowl and allow to rest for 3-5 hours.

4. Prepare your cinnamon filling. Mix all of the ingredients in one small bowl.

5. Turn out the dough onto a heavily floured work surface. Use your hands to stretch and press the dough into a 12"x10" rectangle. Spread the cinnamon filling over the dough, allowing 1" space around the edges.

6. Pick up the right side of the dough and fold towards the center. Repeat with the left side. Repeat with the top then bottom of the dough. Fold the dough in half then flip it over so it is seam side down. Pull the dough toward you so it is tight and round in shape. Place into a heavily floured banneton basket. Cover and set aside to rise at least one hour.

7. Preheat your oven to 450 F with a dutch oven inside.

8. Turn the dough out onto a piece of parchment paper. Score a cross into the top of the dough. Place the parchment with the dough into the dutch oven. Cover and bake 30 minutes. Uncover and bake 20 minutes. Allow to cool on a wire rack completely before slicing. Enjoy!