Cinnamon Raisin Swirl Sourdough

Soak raisins in warm water for 20 minutes to plump them up. Drain thoroughly and pat dry with a kitchen towel. Damp raisins can make the dough sticky and uneven, so get them good and dry.

Mix bread flour, whole wheat flour, and 350g water together until no dry flour remains. Cover and rest 45–60 minutes.

Add starter and dissolve salt in remaining 25g water. Add both to the dough. Squeeze through fingers for 2–3 minutes until incorporated. Cover and rest 30 minutes.

Perform 4 sets of stretch and folds every 30 minutes. During the last set, fold in the dried raisins gently, distributing them evenly through the dough without tearing it.

After folds, bulk ferment at 75°F for 2–4 more hours until dough has grown about 75% and is bubbly.

Turn dough onto a lightly floured surface and pre-shape into a round. Rest 20–25 minutes. Then gently flatten into a rectangle about 10×14 inches. Spread the softened butter evenly all over the surface. Mix together the sugar, cinnamon, and nutmeg and sprinkle evenly over the butter. Roll up tightly from the short end into a log. Pinch the seam.

Tuck the ends of the roll underneath and carefully place the log seam-side up in a well-floured oval banneton. If using a round banneton, coil the log gently. Cover with plastic and refrigerate 8–14 hours overnight.

Preheat Dutch oven in a 500°F oven for 45–60 minutes. Flip cold dough onto parchment. Score with a single deep slash down the center to expose the swirl as the loaf blooms. Bake covered 20 minutes at 500°F. Remove lid, reduce to 450°F, bake 22–25 more minutes. Cool completely — at least 2 full hours — before slicing. Cutting too soon will cause the swirl to collapse. It is worth every minute of the wait.