No Knead Cinnamon Raisin Bread with Yeast

Instructions:

1. Combine 3 cups all purpose flour, 1.5 tsp sea salt, 0.5 tsp active dry yeast, 2 tbsp sugar, and 1.5 tbsp cinnamon in a large glass bowl.
2. Toss 0.75 cup raisins into the dry mix, coating them in flour to prevent them from sinking to the bottom.
3. Pour in 1.5 cups lukewarm water (95°F) and stir with a wooden spoon until a shaggy, sticky ball forms and no dry flour remains.
4. Cover the bowl tightly with plastic wrap and leave it on your counter at room temperature for 18 hours.
5. Flour a clean counter generously. Scrape the bubbly, fermented dough out of the bowl. It will be very sticky — this is normal!
6. Using floured hands, gently fold the dough over itself twice. Do not degas it completely; you want to keep those lovely air bubbles.
7. Shape into a rough ball and place on a piece of parchment paper. Cover with a clean towel and let rise for 2 hours until noticeably puffed.
8. 30 minutes before the proof is done, place your empty Dutch oven inside the oven and preheat to 450°F (230°C).
9. Carefully lift the parchment paper and drop the dough (with the paper) into the screaming hot Dutch oven. Cover with the lid and bake for 30 minutes.
10. Remove the lid. Bake for another 15 minutes until the crust is dark mahogany and sounds hollow when tapped.
11. Transfer the loaf to a wire rack. Let it cool for at least 1 hour before slicing.