Sourdough Cinnamon Raisin Bread

Build the Levain:
Mix the active sourdough starter, all-purpose flour, and warm water in a clean and empty jar. Cover and let sit in a warm location for about five hours until doubled, bubbly, and ripe.
Alternatively, use 150g of active sourdough starter when you mix the dough.
50 grams Sourdough Starter, 50 grams All-Purpose Flour, 50 grams Warm Water
When your levain is ready, mix the all-purpose flour, granulated sugar, and salt in the bowl of the stand mixer (or a mixing bowl if kneading by hand).
In the same bowl, add all of the levain, whole milk, water, and egg.
400 grams All-Purpose Flour, 44 grams Granulated Sugar, 8 grams Sea Salt, Levain, 125 grams Whole Milk, 75 grams Water, 1 Egg
Using the dough hook attachment on a stand mixer, mix together the wet and dry ingredients on low speed until it begins to form a shaggy dough.
Increase the speed to medium and mix for about five more minutes. When done, you should hear a slapping sound from the dough hitting the sides of the bowl and the dough should be smoother and more cohesive.
Slice the room temperature butter into five pieces (about 1 TBS each).
With the mixer on medium speed, add one piece of butter at a time until it is fully incorporated into the dough. Let the dough mix for at least a minute or two before adding in the next piece of butter.
Once all the pieces are added, continue to mix for at least five more minutes until the dough is completely smooth, glossy, and supple. The dough should pass the windowpane test.
71 grams Unsalted Butter
Transfer the dough to a medium mixing bowl, cover it, and place it in a warm location to proof.
Proof the dough until it is about doubled, domed, and smoother. This takes about 5 hours at 78ºF. The dough will need to proof longer if cooler and will proof faster if warmer.
Place the covered and proofed dough in a cold refrigerator for overnight proof and up to two days.
The next day, place the raisins into a small saucepan on a stovetop. Pour the rum over the raisins. Turn on low heat just until the liquid begins to boil. Turn off, remove from heat, and place the lid on top of the saucepan for the raisins to soak. Let them soak with the lid on for at least 30 minutes or until cooled.
120 grams Raisins, 40 grams Dark Rum
In a small bowl, mix together the dark brown sugar, ground cinnamon, and all-purpose flour into a sandy mixture.
50 grams Dark Brown Sugar, 6 grams Ground Cinnamon, 8 grams All-Purpose Flour
Remove the chilled dough from the refrigerator and punch it down to degas it. Turn out onto a lightly floured work surface and press into a 6-inch square.
Flour the dough and with a rolling pin, roll it out into a rectangle about 18 inches long and 7 inches wide. Flour underneath the dough if needed so it does not stick to the counter. It's okay if the dough is longer than 18 inches (this will make more swirls) but try to keep the width under 7 inches so it will fit into the pan.
Beat the remaining egg. Use a pastry brush to apply a light egg wash to the surface of the dough leaving a ½ inch border on the sides. Reserve the rest for later.
Sprinkle the cinnamon sugar mixture evenly on top.
Strain any liquid remaining in the rum-soaked raisins. Place the plump raisins evenly on top of the cinnamon sugar mixture.
1 Egg
Starting from one of the short ends of the dough, use both hands to roll it up snugly into a swirl. If the dough is warm or sticky at all, flour your hands and underneath the dough if needed.
Grease the interior of the bread loaf pan with butter or non-stick cooking spray. Place the rolled dough into the bread loaf pan with the seam down.
Keep the dough covered in a warm location for its final proof. The final proof should take about 4-5 hours at 78ºF.
When finished proofing, the dough should be doubled, be about 1 inch above the pan, feel poofy, and pass the "finger poke test."
Preheat the oven to 375ºF.
Brush the top of the dough with the reserved egg wash.
Bake the bread for 40-45 minutes until it is deep brown. The internal temperature should be between 190-200ºF.
Allow the sourdough cinnamon raisin bread to cool for at least an hour on a wire rack. Remove from the bread pan. Slice & enjoy!

Sourdough Cinnamon Raisin Bread

Equipment

Ingredients

Levain

Sourdough Cinnamon Raisin Bread Dough

Cinnamon Sugar & Rum Raisin Filling

Instructions