Make your levain in the morning. By evening, it should be at least doubled in size, have lots of bubbles, and domed on top, not sinking down.

In one bowl, whisk together the bread flour (400g), salt (8g), cinnamon (7g), and sugar (30g) until the cinnamon is evenly dispersed. In your mixing bowl, add the water (300g) and starter/levain and mix until dissolved ('milk' it into the water). Add the dry ingredients and mix until no dry flour remains. The raisins come later — during stretch and folds, not at mix.

Do 3 sets, 30 minutes apart. Before you start, soak 100g raisins in hot water until plump, then drain well, pat dry with a paper or cloth towel. With wet hands: grab one side of the dough, stretch it up, fold it over to the other side, rotate the bowl 90 degrees, and repeat on all 4 sides. On the 2nd set of stretch and folds, add half the raisins. Sprinkle them throughout each stretch and fold. On the 3rd set, add the remaining raisins, repeating the same method of sprinkling them throughout each layer of stretch and fold. Try not to rip the dough — you are building strength, and ripping does not help. After each set, cover and let rest 30 minutes before the next set.

If your dough is super sticky, or if you just want to, try coil folds instead of stretch and folds. Use the same inclusion method: half the raisins on the second set, the rest on the third set.

After your last fold, transfer to a lightly oiled, straight-sided container. Evening: warm spot 3-4 hours until risen 50-75%. Overnight: leave on counter, go to bed.

Dump out the dough. Pre-shape into a boule (ball) or batard (oval). Let rest for 30 mins, covered. Final shape into a boule (ball) or batard (oval).

Place shaped loaf, seam-side up, into a banneton. Cover and refrigerate.

Place your Dutch oven (with lid) in the oven. Preheat to 450°F for 30-45 minutes. Put banneton in the freezer while preheating. If you are baking in loaf pans, no need to pre-heat the pans and you can bake as soon as the oven is preheated, no need to wait 30-45 mins.

Flip dough onto parchment paper. Score. Lower into hot Dutch oven or loaf pan.

Wait, ideally, at least an hour before cutting. The bread is still setting inside.