Cinnamon Raisin Sourdough Bread with Salted Honey Brown Butter

Cinnamon Raisin Sourdough Bread with Salted Honey Brown Butter

Prep Time: 9-10 hours, overnight rest period

Cook Time: 34 - 40 minutes

Servings: 1 large loaf

Ingredients:

Sourdough bread

• 100 g active starter
• 400 g lukewarm water
• 450 g bread flour
• 50 g whole wheat flour
• 11 g kosher salt
• 125 g raisins
• Rice flour

Cinnamon sugar filling

• 60 g unsalted butter, softened
• 1 tbsp cinnamon
• 60 g brown sugar
• 1 tbsp vanilla bean paste or extract
• ¼ tsp kosher salt
• Pinch of nutmeg and cardamom

Salted honey brown butter

• 55 g unsalted butter
• 1-2 tbsp honey
• Pinch of sugar

Directions:

1. CINNAMON RAISIN SOURDOUGH BREAD: In a large bowl, combine the active starter and water until most of the starter is dissolved. Mix in the bread flour and whole wheat flour and mix until a shaggy dough forms. Cover with a cloth and rest for 30 minutes.
2. Add the salt on top of the dough, wet your hands, and dimple the salt in. Pinch the dough together and mix until the salt is completely dissolved and the dough is more smooth. Cover and rest for 1 hour.
3. Stretch and folds: After 1 hour, fold the outermost part of the dough across the middle, turn the bowl and repeat this folding 5-6 times. Cover and rest for 30 minutes.
4. Repeat the stretch and folds again, cover and rest for 30 minutes. While the dough is resting, pour hot water over the raisins to hydrate them.
5. After the dough is done resting, drain the raisins and add them to the top of the dough, incorporating them in the folds.
6. Cover the bowl again and allow it to rest for 4-5 hours, until nearly doubled in size. This is the bulk fermentation stage.
7. Mix together the cinnamon sugar filling ingredients until well combined.
8. After the bulk fermentation, remove the dough onto a lightly floured surface, and spread it into a 12x12 inch square. Spread out half of the compound butter on top of the dough, then fold the left and right sides inward until they reach the middle. Pinch the middle seam together. Spread the remaining butter on top.
9. Starting at the bottom, roll the dough upward, creating as much tension as possible until you have a tight cylinder. Flour a banneton with rice flour and place the dough seam-side up . Cover with a towel (I like to put it in a large plastic bag to cut off any air flow) and place in the fridge to ferment overnight.
10. The next morning, preheat the oven to 500 F with the baking vessel inside for 45 minutes. A lidded dutch oven or cast iron set will work great.
11. Take the baking vessel out, flip the dough into the baking vessel, and score the loaf. Spritz with water, close the baking vessel, and bake for 22 minutes.
12. Remove the top of the vessel, lower the temperature to 450 F, and continue baking until deeply golden, another 12-15 minutes.
13. Allow to cool completely before slicing.
14. SALTED HONEY BROWN BUTTER: Prepare a large bowl of ice water and a smaller bowl that fits inside.
15. In a small saucepan, heat the butter over medium-low heat, stirring constantly until brown flecks start to form at the bottom.
16. Remove from the heat and pour into the small bowl, and place over the ice water bath. Add the honey and salt, and whisk until the butter has just started to solidify. Scoop into a bowl and serve with the bread.