The night before, feed the starter. (4-8 hours prior to making the bread) Place in a warm area (78-80 degrees F) to let it expand. It will build bubbles and double in size. Once it’s at peak or nearly at peak fermentation, place it into the fridge overnight.

Day of making bread; take the ripe starter out of the refrigerator in order to come to room temperature.

In a large bowl or plastic container, mix the water, active starter and flour. Use a Danish dough whisk to mix as best as you can. This is a lower hydration dough, so you can use your hands to incorporate the ingredients. Mix until the flour is incorporated. The dough will be sticky and shaggy. Cover and let rest in a warm area (78-80 degrees F) for 30 minutes.

Mix in the salt and pour over the reserved 25 grams of water.

Mix by hand, using wet fingers to press the salt into the dough. Mix until ingredients are incorporated. Perform the first set of stretch and folds. Cover with a damp cloth, plastic wrap or reusable shower cap and let rest for 30-minutes.

Perform three more stretch and folds, at 30-minute intervals. Add the raisins during the second set of stretch and folds.

Using slightly wet hands, pinch the dough with your fingers and gently stretch it up, wiggle a little and fold it back down over the dough past the center and release. Turn the bowl or container slightly and repeat this process around the dough. Rotate the bowl about 5 times until the dough starts to take shape. (This process will help strengthen the gluten)

Coil folds can also help strengthen your dough. Simply lift the dough from both sides and let it fold under itself. Rotate your bowl or container and repeat the process. Let the dough rest 30 minutes in between each coil fold.

Use a kitchen timer to remember when to perform S&Fs

Let the dough rest and increase in size. At the end of bulk fermentation, the dough will have risen 30-50%. Anywhere from 2-4 hours (depending on how cold or warm it in your house)

In a medium bowl, combine brown sugar, cinnamon and flour with a spoon. Use your fingers or a large spoon to combine with the softened butter. Cover with plastic wrap and set aside.

Once the dough is bubbly and risen 30-50%, shape into rounds. Turn the dough out onto a very lightly floured work surface. Use your hands to gently stretch the dough into a rectangle, roughly 12x10-inches. Be careful not to stretch the dough too thin, as it will create holes.

Be careful not to add too much flour to the work surface.

Use your fingers to place the cinnamon filling in small dollops on the dough. Fold it towards the center on each side. Add any remaining cinnamon filling on the long rectangle you’ve created. Roll up into a cylinder shape, using your fingers to create tension as you roll it. With two hands, grab the top of the rectangle. Stretch it away from you and tuck it down over the rest of the dough. Continue to roll, tuck and fold the dough towards the center, until it’s completely sealed. (see the video)

Alternatively, you can gently spread the cinnamon filling mixture across the rectangle, keeping it about 1-inch or so from the edges.

Dip your fingers into flour if needed. Use a bench scraper in your right hand, along with your other hand to rotate the dough. (If left handed, do the opposite)

Place shaped dough rice floured bannetons, cover with a plastic bag or reusable plastic shower caps, refrigerate overnight. Or up to 36 hours.

Pre-heat the oven with the Dutch oven for 1 hour. (I use a 10-inch banneton for this recipe!)

Remove plastic shower cap. Sprinkle top of dough with a pinch of cornmeal. Turn the dough out onto a piece of parchment paper.

Score the bread RIGHT before baking. Deep score last.

Carefully lift the parchment paper with dough into the preheated Dutch oven.

Bake at 500 degrees F in a Dutch oven with the lid on for 20 minutes. Take the lid off and bake at 450 degrees F for 15-20 minutes. To prevent the bottom of the bread from burning, place a half sheet pan underneath the Dutch oven during the last portion of baking.

Look for the color and internal temperature should be 200-205 degrees F.

Let cool for at least 1-2 hours before slicing