Ingredients
Method
- In a large bowl Combine the sourdough starter, water, flour, and sea salt. Mix together with a dough whisk or a fork until it forms a shaggy dough. Cover with a damp tea towel and allow it to rest for 45 minutes.
- Place the raisins in a small bowl and cover with water. Set aside and soak the raisins while the dough is resting. Drain the liquid off when ready to add.
- After the dough has rested, drain the raisins and pat them dry with a paper towel. Add the raisins to the dough and perform stretch and folds* on the dough for one minute. *(See notes)
- Form the dough into a smooth ball, cover the bowl with the damp towel and allow the dough to rise for 6-8 hours until nearly doubled in size.
- In a small bowl, combine the brown sugar and cinnamon, stirring until completely mixed. Set aside.
- Using your hands, remove the dough from the bowl and set it onto lightly floured surface. Generously spray a loaf pan with cooking spray and set aside.
- Flatten the dough into a rectangle shape with the short edge no wider than the loaf pan that you are going to bake it in.
- Spread the sugar and cinnamon mixture evenly over the top of the dough, almost to the edges but leaving a little space.
- Starting at one short end of the dough, roll it up so that it fits into the prepared loaf pan and then set it into the pan.
- Cover with plastic wrap that has been lightly sprayed with cooking spray and allow the dough to rise again for an additional 4-6 hours (or overnight) until it rises to the top of the pan.
- Preheat the oven to 400 degrees F and place the rack in the center. Bake the bread for 40-45 minutes until golden brown.
- Remove the bread from the oven and using a pastry brush, brush the top with butter.
- Let the bread cool completely before slicing and then cut into slices using a serrated or electric knife.
- Store at room temperature in an airtight container or a zip top bag. Enjoy!
Nutrition
Notes
- To perform stretch and folds, using your hand and lift the dough on one side, pulling it upward, and then folding it back down into the center of the dough. Turn the bowl 1/4 turn after each stretch and fold.