• I strongly encourage you to have an active sourdough starter that is at least one month old before you attempt to bake this recipe. 
• Since I know I will be baking the next day, I will prepare more starter the night before. This also depends on the strength of your starter and the room temperature the starter is at. It may be faster or longer.
• Remember that you want to use your starter at its peak, meaning it has doubled or tripled when you are ready to use it

Soak the raisins:

• Soak the raisins in some hot boiling water for at least 30 minutes. Keep the soaking liquid and gently squeeze out and excess liquid from the raisins and set aside

Fermentolyse:

• My ambient room temperature is 77-79 F. Weigh out 110 grams of starter into a mixing bowl. Combine starter, water from soaking the raisins plus more to measure out 220 grams, honey, oil, and salt and stir to combine and to loosen the starter so it mixes well.
• Add bread flour and stir to combine into a rough wet dough. The whole process probably take about 3-5 minutes. It is important that there shouldn't be any visible dry bits. If the dough feels dry add another teaspoon of water and mix again. All flour needs to be fully hydrated. Cover and let it sit for 1 hour.

Do 4 sets of stretch and fold every 30 minutes:

• Stretch and fold # 1: Wet your fingers lightly. Pick up the dough from one of the edge, kinda wiggle it and stretch it up and fold it over. Repeat this throughout the edge of the dough. You may end up with 4-5 stretches. Only stretch as far as the dough allows you too, don't force it. I like to flip the smooth side of the dough over. Cover the dough again and rest for 30 minutes
• Stretch and fold # 2: Wet your fingers lightly again. Scatter 1/2 of the pre-soaked raisins on top of the dough and then do the stretch and fold all around the edge of the dough again. The raisins won't be evenly distributed yet. Round up the dough and flip it to the smooth side. Cover the dough again and rest for 30 minutes
• Stretch and fold # 3: Repeat the same process as stretch and fold # 2. Scatter the remaining pre-soaked raisins on top of the dough again and do the stretch and fold. The raisins would be more evenly distributed at this point, but I won't worry about it because when we shape the dough, it will be distributed more evenly
• Stretch and fold # 4: Do this last stretch and fold. You will notice that the dough is getting tighter now, which is normal as the gluten is developing.

Cold fermentation: (if not baking on the same day)

• Once you are done with the last set of stretch and fold, you can cover the bowl and put it in the fridge. I like to move it to a lightly oiled container that has tight-fitting lid. Push the dough down to fill up the container and then mark the side of the container to give me an idea where the height of the dough roughly is. So when it doubles in volume, I can easily see it. Store it in the fridge overnight or up to 24 hours. The dough will not rise much in the fridge
• The next day, remove it from the fridge and let the dough sit at room temperature for 2 hours or until the dough doubles in volume after that. It may take longer than 2 hours, depending on your room temperature. Proceed to the shaping step

If baking on the same day:

• Once you are done with the last set of stretch and fold, cover the bowl and let it proof until it doubles in volume. I like to move it to a lightly oiled container that has a tight-fitting lid. Push the dough down to fill up the container and then mark the side of the container to give me an idea where the height of the dough roughly is. So when it doubles in volume, I can easily see it. Proceed to the shaping step after that

Shaping:

• I use 8 1/2 x 4 1/2 inch loaf pan. You can use 9 x 5 inch loaf pan too, the bread will be a bit shorter. Oil the pan on all sides
• Mix all ingredients for the filling in a bowl. Remove the dough and place on a lightly floured countertop. Degas by gently pushing all the air out and use a rolling pin to roll it out into a rectangle, about 10 x 14 inches in size roughly. Spread 2/3 of the filling on the dough surface, leaving about 1/2-inch around the edges. From the long side of the dough, fold the top side down and the bottom side up to meet in the middle. Then sprinkle the rest 1/3 of the filling on top and then roll the dough tightly into a log shape. I seal both ends by pinching the dough to seal

Final proofing:

• Place the shaped dough into a prepared pan. Gently press the dough down to fit the pan and to even out. Cover with a plastic wrap and let it ferment again until it reaches the rim of the pan. It took mine about 2 hours at 82 F (28 C). Depending on your room temperature, it may take longer if it's cooler

Preheat oven:

• UPDATES: 30 minutes before the end of proofing, preheat the oven to 425 F (220 C) for conventional oven, 400 F (200 C) for convection oven, with a baking stone or a baking pan on a middle rack and place a cast-iron pan or pot, or a thick heat-resistant pan next to the baking stone so the steam can reach the bread easily. Pour in 2 cups of water. The water will gradually heat up as the oven is preheating. We will do a steam bake.
• Why I bake with a baking stone and do steam bake (eventhough the bread is baked in a loaf pan): If you don't want to use a baking stone/baking steel, you can skip it. The reason why I use it because for a lean dough like this, the stone/steel retains heat very well and give the bread a really good rise. The steam bake also helps to keep the dough moist so it has time to rise tall before a crust is formed.

Baking:

• When the oven is ready, use a bread lame or very sharp pointy knife to make a score in the middle of the loaf, about 1/2-inch deep. The bread will burst nicely following this score line. Spray the dough with some water. Put this inside the oven on top of the preheated baking stone/pan.
• Lower the temperature to 400 F (200 C) for conventional and 385 F (195 C) for convection, and bake for 15 minutes. After 15 minutes, remove the pan with water. Continue baking for the next 30 minutes (start checking at around 30 minutes) or until an instant-read thermometer inserted into the dough reads at least 200 F (93 C). If it's not done, bake another 5 minutes and check again.

Cooling:

• Remove from the oven and place it on a cooling rack. Let it stand for about 1 minute and then gently shake it out from the loaf pan and let it cool on the cooling rack completely. Do not attempt to slice into a hot or warm bread

Storing:

• Slice the bread from the middle when ready to serve and keep the two cut halves facing each other tightly and keep them in a bread bag or an air-tight container for 2-3 days. For longer storage, I recommend storing them in a freezer. Place the sliced bread in a bread bag, push all the air out and seal. Then I like to put this into a freezer bag for double protection. When ready to serve, you can thaw at room temperature or you can toast it while it's still frozen