Cinnamon Raisin 🤤

Made my second loaf of sourdough this morning and decided to try a cinnamon raisin version and it came out sooooo good! I did it exactly like my first loaf all I did was add raisins during the initial stretches and then right before shaping I added a cinnamon brown sugar butter mixture and folded it in.

375g water
500g bread flour
100g starter
12g salt
120g raisins
60g light brown sugar
4tbs unsalted European butter

1. Mixed the sugar water and starer
2. Added the bread flour and combined to a loose mixture then let it rest for 30 minutes
3. Did 4 corner stretches over 2 hours with 30 minutes in between each stretch. Added the raisins after the second stretch.
4. Let it bulk ferment for about 6 hours, not quite doubled.
5. Did and initial shaping and let bench rest for 30ish minutes
6. Stretched out to a rectangle and added the cinnamon/brown sugar/ butter mixture.
7. Folded the sides over then added the remainder of the mixture then rolled the whole thing to form a loaf
8. Put it in an oval shaping bowl and left in the fridge for about 16 hours.
9. Baked at 450 for 30 minutes in Dutch oven with lid on.
10. Lowered temp to 400 and baked for 15 minutes with lid off.