Cinnamon, Vanilla, and Raisin Bread

For the levain, mix 30g starter, 60g flour, and 60g water. Leave at room temperature for 6–9 hours.

Rinse the raisins, soak them in hot water for 10–15 minutes, then pat them thoroughly dry with paper towels.

Combine the levain, 200g water, and 330g flour. Let it rest for 30 minutes for autolyse.

After autolyse, knead the dough for 2–3 minutes, then add 8g salt, 50g sugar, softened butter, vanilla sugar, cinnamon, and raisins. Knead for another 2–3 minutes. Let the dough ferment for 40 minutes.

After 40 minutes, perform the first stretch and fold. Rest for 40 minutes of fermentation, perform the second stretch and fold, and let it rise for another 1 hour.

Once fermentation is complete, shape into a round boule and let it rest for 15 minutes.

Shape the loaf and place it seam-side up in a proofing basket. Leave at room temperature for 1 hour.

Then place the shaped loaf in the refrigerator for 8–12 hours.

Score the top just before baking.