• OPTIONAL: Prepare raisins by soaking in warm water for at least 45 minutes.

Mixing and Stretching

• Add active starter, flours, water, cane sugar, and salt to a large mixing bowl or the bowl of a stand mixer.
• Mix using your hands or the dough hook until a shaggy dough forms.
• Cover the bowl with a tea towel and let rest for about 30 minutes, then perform the first set of stretch and folds. If you aren’t sure what stretch and folds are, imagine grabbing the dough at the edge of the bowl and gently pulling up and out. Do this once and then turn the bowl a quarter turn and repeat 3 more times. This completes a full set of stretch and folds.
• After another 20 minutes, add soaked raisins (don't forget to drain them first) and 1 tbsp cinnamon, then complete another set of stretch and folds.
• Repeat stretch and folds every 20 minutes until the dough passes the windowpane test (for me this usually takes 4-5 sets).

Rise/Bulk Ferment

• Once the dough is elastic and pliable, cover the bowl with plastic wrap or a tight fitting lid and bulk ferment until doubled. This first rise process could take anywhere from 6-12 hours, depending on the season and temperature of your kitchen. Just keep an eye on your dough and try not to overthink it too much.

Add Swirl and Shape

• Once the dough has doubled, turn it out onto the counter or another flat, clean work surface. Smack it on the counter a couple times for good measure (this continues to develop structure in the dough).
• Spread the dough into a rectangle. Sprinkle 1/4 cup of brown sugar and 1 tbsp of cinnamon over the dough.
• Roll the dough up from the bottom. Use a bench scraper if needed. Then, roll in the left and right sides to meet each other.
• Flip the ball of dough over and start gently pulling it towards you along the counter. Wet hands help a lot if your dough is sticky.
• If you pull the dough straight toward you without rotation, you will end up with an oval (boule) shape. If you'd prefer a circular (batard) shape, then rotate the dough diagonally across the counter as you pull it along.

Cold Proofing

• After shaping, place the dough into a lined banneton basket or bowl.
• Let the shaped dough rest in the fridge for a cold ferment.  Cold proofing is technically optional, but I highly recommend it. It will add flavor, make the dough easier to score, and give your final loaf a tighter crust.
• Place the shaped loaf in the fridge for anywhere between 8-36 hours. Leaving the dough longer will deepen the sourdough flavor.

Baking

• Preheat your oven with dutch oven inside to 450F. For best results, preheat oven for at least 30 minutes.
• Take the dough out of the fridge and turn it onto a piece of parchment paper or sling. Dust the top with flour if you wish, and score the top of the dough. Lower the dough inside the dutch oven.
• Put the lid on and bake for 35 minutes. Then remove the lid and bake for another 10-15 minutes or until golden brown and the internal temperature is at least 195F.
• Let the loaf cool on a wire rack or cutting board for at least 1 hour before slicing into it, if you can!