This cinnamon raisin sourdough loaf turned out above expectations, despite a weak starter. The recipe includes specific flour types, hydration, levain, salt, raisins, and a sprinkle of cinnamon.
First, perform a 2-hour autolyse. Follow this with a 7-hour bulk fermentation. Then, cold proof the dough for 15 hours. The next morning, score the dough and bake.
