1. 1. Combine Starter and Water: In a large mixing bowl, gently whisk together your active sourdough starter and the warm water until the starter is mostly dissolved and bubbly. This creates the foundation for your dough.

2. 2. Add Flour, Salt, and Cinnamon: Add the bread flour, sea salt, and ground cinnamon to the wet mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms and no dry flour remains. It will be sticky at this stage. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes (this is called autolyse, which helps the flour hydrate).

3. 3. Incorporate Raisins and Oil: After the rest, add the 2 tablespoons of olive oil and the raisins to the dough. Gently fold and knead the dough in the bowl for about 5 minutes, ensuring the raisins are evenly distributed. The dough will still be sticky but should start to come together.

4. 4. Perform Stretch and Folds: Lightly grease a clean bowl with olive oil. Transfer the dough to this bowl. Over the next 2-3 hours, perform a series of “stretch and folds.” Every 30-45 minutes, gently pull a section of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl and repeat 3-4 times. This builds strength in the dough. After the last fold, cover the bowl and let the dough bulk ferment (first rise) for 4-6 hours at room temperature, or until it has visibly increased in size and looks bubbly.

5. 5. Shape the Loaf: Gently turn the dough out onto a lightly floured surface. Shape it into a round or oval loaf. If you have a banneton (proofing basket), dust it with flour and transfer the shaped dough seam-side up. If not, place it on a piece of parchment paper on a baking sheet. Cover loosely with plastic wrap or a damp cloth.

6. 6. Proof the Dough: Allow the dough to proof (second rise) at room temperature for 2-4 hours, or until it looks puffy and passes the “poke test” (when gently poked, it springs back slowly). For a deeper flavor and easier handling, you can also cold proof it in the refrigerator overnight (8-12 hours).

7. 7. Preheat Oven and Bake: Preheat your oven to 450F (230C) with a Dutch oven or baking stone inside for at least 30 minutes. Carefully remove the hot Dutch oven. Gently transfer the dough into the Dutch oven (if using parchment, you can lift it in). Score the top of the loaf with a sharp knife or razor blade.

8. 8. Bake and Cool: Bake with the lid on for 20 minutes, then remove the lid and continue baking for another 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200-210F (93-99C). Transfer the bread to a wire rack and let it cool completely for at least 1-2 hours before slicing. This is crucial for the crumb to set properly.