Add water, yeast salt, brown sugar and cinnamon to a large bowl. Stir (the cinnamon won't completely incorporate)
Add flour and raisins and stir (I use the handle of a wooden spoon) until all of the flour is incorporated
Cover tightly with plastic wrap. Let proof 12-24 hours (overnight) on the kitchen counter.
The next day
Spray one of your OXO baking pans or your dutch oven with oil. I use coconut oil for this bread.
Degas your dough. Insert the handle of your long spoon and stir until it forms a bowl (only takes about 20 seconds)
Roll your dough into the bread pan that you sprayed. Cover with the other bread pan and clip 2 sides with a binder clip or cover with your dutch oven cover.
2nd proofing
Proof 30-60 minutes
Move oven rack to the bottom of the oven.
Preheat oven to 400ยบ
Baking
Bake for 55 minutes with the top on
Remove top (remember that those binder clips are HOT)
Bake 3-5 minutes more to brown the crustEnjoy!
Notes
You can find all of the supplies I used right HERE
Poor mans dutch oven - 2 4.5 x 8.5 bread pans. I use the OXO ones and love them.