In a large bowl, mix your sourdough starter with water and salt. Mix this well until you have a beige soupy mixture. Add the flour to the mixture and stir well to create a dough. You may need to use your hands to get every last bit incorporated. Cover the bowl with a tea towel and let this sit for 30 minutes.

After 30 minutes, stretch the dough to build the gluten. Starting at the top of the bowl, lift up the dough to stretch it and pull it over to the side of the bowl closest to you. Turn the bowl `1/4 to the left or right, and repeat the stretching and turning process until you’ve done it four times. Recover the dough and do this process again in 30 minutes.

This is the tough part—once you’ve completed the stretching process, you must allow the dough to ferment for 7 hours before baking. All you have to do is let it sit on your counter for 7 hours. If it happens that your dough has completed 7 hours of fermenting by night time and you don’t want to bake at that time, simply cover it and put it in the fridge.

Once the 7 hours of fermentation have happened, preheat your oven to 400F. During the preheat, put your dutch oven in the oven.

While the oven is preheating, add the raisins and cinnamon to the dough and complete your final stretch of the dough. Place the dough on a piece of flour-dusted parchment paper. You can get creative at cut-in designs into your dough using a sharp knife or blade.

Carefully remove the dutch oven from the oven and place the dough in the dutch oven. Put the lid on top and bake for 30-40 minutes, covered. At the 30 minute mark, you can take a quick peek at the dough to see if it has risen well, and if it needs more time, bake to the 40-minute mark.

Drop the temperature to 350F and remove the lid from the dutch oven. Bake the bread for another 15 minutes until it is nice and golden, to your liking.

When the bread is done baking, carefully take it out of the dutch oven and place it on a cooling rack. Let it cool for 1 1/2-2 hours. DO NOT CUT INTO THE BREAD RIGHT AWAY! This will cause the bread to become gummy. Cooling before cutting is very important.

To store, wrap the bread in a cloth or store in a container. Consume within 3-4 days.