Sourdough Raisin Bread

I have been trying raisin bread off and on for a while, but haven't been totally satisfied with the result. This one, however, turned out very well so I want to document it for future reference. Here is the recipe:

Central Milling all-purpose flour: 400 grams
King Arthur white whole wheat: 35 grams
Water: 261 grams
100% starter: 145 grams
Salt: 10 grams
Golden raisins: 1 cup
cinnamon: 2 teaspoons
butter: 1 tablespoon
honey: 2 tablespoons

I put all the ingredients, except the raisins, into the breadmaker to mix. After the ingredients were combined I added the raisins to incorporate. Once the raisins were incorporated I turned it all out into a 2-quart cambro bucket for the bulk rise. Since the temperature has dropped and it was 64° in my kitchen, I placed my dough bucket on a rack over my seedling heat mat and draped a flour sack towel over it. It took about four hours for it to rise sufficiently (next purchase... a proofing box).

I turned it out onto my board; pre-shaped and let it rest for 15 minutes; final shaping and placed in the floured banneton to rise for about 1.5 hours. Maybe 2 hours. I wasn't keeping track. Baked in my dutch oven for 25 minutes at 450°, took off the lid and baked 10 minutes at 435°, took out of pan and baked on the oven rack for 10 minutes at 425°. I did cover the loaf with foil during the last 10 minutes as the crust on top was already quite dark.

All in all, I think my best effort yet. I am going to have to make another tomorrow for a friend using the fruitcake fruit blend I just got in from King Arthur Flour.