Cinnamon Raisin Croissant Sourdough Bread (Edit recipe)

Autolyse

1. Mix flour, sourdough starter, and 120 g lukewarm water until shaggy.
2. Cover and rest 1 hour.

Salt & Hydration

1. Dimple the dough, add 10 g salt and 20 g water, then work in until absorbed. Cover, let sit 30 minutes.

Stretch & Folds

1. Keep dough at 70–72°F to prevent butter melting.
2. Perform 4 rounds of stretch & folds, spaced 30 minutes apart
3. Fold 1: Simple fold, no additions.
4. Fold 2: Add half of the raisins.
5. Fold 3: Add remaining raisins + ½ stick grated frozen butter.
6. Fold 4: Add remaining ½ stick grated frozen butter.

Bulk Fermentation

1. Cover and allow to rise until 30–40% increased in volume, about 3–5 hours.

Cinnamon Lamination

1. Lightly flour the surface, gently stretch dough into a large rectangle.
2. First fold: Sprinkle cinnamon evenly, fold dough over.
3. Second fold: Sprinkle Cinnamon Sugar Cookie Spice, fold again.
4. Third fold: Repeat alternating the spices.
5. This creates thin layers of spiced dough, similar to laminated pastry.

Shape & Proof

1. Shape into boule or batard. Place seam-side up in a floured banneton.
2. Cover and refrigerate overnight (12–16 hours).

Bake

1. Preheat oven with Dutch oven to 450°F for 30 to 60 minutes.
2. Score dough, place in preheated dutch oven, bake covered for 30 minutes.
3. Reduce heat to 425°F uncover, and bake another 20–25 minutes until golden brown and crisp.

Cool & Serve

1. Cool on a wire rack at least 1–2 hours before slicing.