Cinnamon Raisin Sourdough

After mastering the basic sourdough, you can experiment with inclusions! This is enjoyable because you can test a variety of combinations, such as garlic & herb, garlic & parmesan, jalapeno & cheddar, or sundried tomato & mozzarella.

One of my favorites is cinnamon raisin!

After your first few stretch and folds, you're going to start folding in your raisins. About a cup.

Continue your stretch and folds for the remainder of the two hours. Be careful the raisins don't tear a hole in the sourdough.

In a small bowl combine:

1/4 cup of softened butter

1 tbsp flour

2 tbsp brown sugar

1 tbsp cinnamon

The flour may seem like and odd addition, but the combination of the flour and butter will keep your dough from getting too gummy.

When you complete the stretch and folds and are ready to shape each boule, begin by spreading out the dough on the counter top. Take about half the butter sugar mixture and spread it on the dough, almost like when you're making cinnamon rolls.

Fold the dough over in thirds and spread the cinnamon mixture on each layer. Continue to fold up the dough and begin using your hands in a cupping motion to build the tension. Continue the recipe at that point forward.

Score the bread the same way you normally would and bake!