Combine sourdough starter and water and mix until it is milky then add the honey and olive oil and combine again, next, add the bread, flour and salt and mix until you have a shaggy dough. You can do this by hand or with a stand mixer with dough attachment.
Cover and rest for one hour and do a round of stretch and folds. I like to go around twice during the first stretch and folds.
Rest for another 30 minutes and do a round of coil folds and repeat this process 2 more times.
after the last coil folds, Cover and place in the fridge overnight or at least eight hours.
In the morning, get out of the fridge and let it sit on the counter for two hours.
Place on a lightly floured surface and roll it out with a rolling pin to get all the bubbles out.
In a small bowl, combine the brown sugar and cinnamon, and then sprinkle it all over to laminate. Sprinkle the raisins now if you’d like!
To shape, fold 2 sides to the center, then roll it up starting at the end closest to you, roll it up tight. Pinch the sides and the seam shut and then place in a loaf pan or bread pan seam side down.
Cover and rest for one more hour, then bake at 400° for 55 minutes.
If you are using a bread pan with no lid, score the top and cover the top of the bread pan with foil, leaving a little bit of space at the top almost making a bubble over it, bake for 30 minutes and then take the foil off and bake for another 25 minutes. If you’re using a bread pan with a lid, bake covered for 55 minutes.
I like to remove it from the bread pan as soon as it comes out of the oven and let it cool on a cooling rack for a couple of hours before I slice into it
