550gall-purpose or bread flourwith at least 11% protein
50gsoft brown sugar
1.5teaspoonsground cinnamon
1/4teaspoonground nutmeg
8gsalt
120graisins
250gwhole milk
150gwater
60gsoftened butterroom temperature
2tablespoonsmilkfor brushing
Instructions
Mix sourdough starter, flour, and water in a clean jar. Cover loosely and let it rise in a warm spot for about six hours until doubled in size.
In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, salt, raisins, milk, water, and the prepared sourdough starter.
Add softened butter and work it into the dough until fully incorporated. The dough will be sticky.
Transfer the dough to a clean bowl, cover, and let it bulk ferment in a warm spot for about four hours, performing stretch and folds every 30 minutes for the first three hours.
Refrigerate the dough covered for up to 24 hours to slow fermentation and enhance flavor.
When ready to bake, turn the chilled dough onto a floured surface, divide it into two pieces, and roll each into a rectangle. Roll up each piece like a Swiss roll and place in parchment-lined loaf pans.
Let the dough rise until doubled in a warm spot (4-6 hours). Preheat oven to 200°C (400°F).
Brush the tops with milk and bake for 30-35 minutes until golden brown. Cool on a wire rack before slicing.
Notes
Store in a paper bag or loosely wrapped for up to two days, or freeze slices for up to three months.