The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cinnamon Spiced Rum Raisin Sourdough

Benito's picture

Cinnamon Spiced Rum Raisin Sourdough

This is my first ever cinnamon raisin bread if you can believe it.  It was feeling very autumnal here in Toronto when I started working on this loaf, but today it will reach a high of 26ºC and feel very summer like.  I followed the general outline for this bread on The Perfect Loaf by Maurizio’s, but used my usual dough development with a bench letterfold, lamination then coil folds.

Total Formula

Bread Flour 66% 290 g 

Whole Red Fife Flour 34% 152 g includes levain 

Total flour = 442 

Cinnamon 1%

Raisins 20% 

Water 81.5%

Salt 2%

8% prefermented flour


Levain Build


Need 70 g levain 

15 g starter, 30 g water, 30 g whole red fife


Dough Mix

Bread Flour 290 g

Whole Red Fife Flour 117 g

Ground Cinnamon 4.5 g

Raisins 86 g

Water 325 g

Salt 8.55 g

Diastatic malt 0.5% 2.21 g

Levain 70 g


Do overnight levain build and overnight saltolyse 

Also soak raisins in rum or bourbon overnight 

I’ll add the cinnamon and raisins during lamination


I used 76 g levain and added another 6 g water with it to mix.

So total flour = 445 g

Total water after levain mix = 369 hydration 83%


Overall I’m pleased with the bake but will reserve judgement until after it is sliced, the crumb tells all yes?




Anon2's picture
Anon2 (not verified)

Rum raisin and cinnamon! Wonderful combo. What a lovely looking bake Benny. I'm also liking the idea of using Red Fife. With is cinnamon-y taste I would think it compliments this bread very well. With these flavours I'd imagine it's go great with some nut butter. 

Benito's picture

Thank you Abe, the nut butter is a wonderful idea.  This toasted for breakfast might be a good plan.  Yes I chose the red fife because of the cinnamon hints that it has to go along with the spice.  Hopefully the crumb is good, fingers crossed.

Danni3ll3's picture

Red Fife in my own cinnamon raisin bread! Great minds and all that. Ha ha!

Your loaves look fantastic. Can’t wait to see the crumb!

Benito's picture

Yes great minds and all.  I’m posting the crumb now.

Benito's picture

I think that I could have pushed bulk fermentation a bit father than I did and would probably go to 65-70% rise the aliquot jar.  In the case of cinnamon sourdough I would think that the cinnamon impedes fermentation.  But because I remove the dough for the aliquot jar prior to the addition of the cinnamon, I think the aliquot jar is overestimating the degree of fermentation of the main dough.

Danni3ll3's picture

Looking at that crumb! Very nice!

Benito's picture

Thanks again Danni.

MTloaf's picture

Nice bread Benny. I would like to drop a couple of those slices in my toaster this morning. 

Benito's picture

Thanks so much Don, that is kind of you to say.  Yes this bread will be great toasted which is what I’ll have for lunch today.

Hope you have a good day.


Scootsmcgreggor's picture

Looking great Benny!

so if I understand your process once shaped the dough is retarded overnight and baked cold? So the dough essentially spends two nights in the fridge right? 

Benito's picture

Thanks Scoots.

Not quite two nights, the dough is mixed including the salt, no levain or inclusions and starts out in the fridge to chill it to slow down the enzymes so that the saltolyse can last overnight. The dough is taken out of the fridge before bed.  I probably didn’t explain that well.  It comes to room temperature slowly overnight along with the levain which is also started cold in the fridge.  By morning the levain is almost to peak and both are room temperature.  I started to do this recently to save time, but making an overnight levain wouldn’t allow for much time to autolyse in the morning.  I think Trevor Wilson mentions doing this in his book so I thought I’d give it a try and I’ve been happy with the process and the resulting bread.