Soak the raisins in warm water 30 minutes before mixing.
If using dry yeast, hydrate with some warm water ( 2 tablespoons) in a small bowl and allow to stand for five minutes.
Add the flours, water, honey, salt, brown sugar, cinnamon into a mixing bowl with hook attachment and mix on slow speed for 4 minutes.
Add in the biga and sourdough starter, mix on slow for 2 minutes followed by 2nd speed for 3 minutes or until dough is developed.
Drain the water from the raisins.
Add the raisins onto dough and mix on slow for 2-3 minutes or until the raisins dough is well combines
Sprinkle some flour around the dough and cover for 2 hours or until it doubles in size.
Remove dough and place onto floured work surface.
Divide the dough into 2 equal parts or scale each piece at 668 grams.
Gently form into a boule ( round) and place onto a floured board or countertop and cover.
Proof for approximately 90 minutes at room temperature.
20 minutes prior to the dough being fermented, preheat your oven to 200°C (390°F)
If you don'y have a dutch oven then Line a baking tray with parchment paper and light dust it with flour.
Once dough is proofed, transfer to your dutch oven or baking tray and bake for 30-35 minutes or until dark golden brown.
Remove from oven and cool before serving.