Whisk together the flour, yeast, salt, sugar, raisins, and cinnamon in a big bowl.

Dump in the milk and water, and stir it in with a wooden spoon.

Cover the bowl with plastic wrap and leave on the counter for over about 15 hours.

Dump out the dough on a floured surface and with the help of a pastry scraper, scoop and fold it two times, then let it rest loosely covered for 15 minutes.

Transfer the dough to floured parchment paper, forming a round-ish ball with one of the folds on top of the ball (or you can cut slits later just before baking, up to you!). Let rise 2 hours covered with a floured tea towel (or generously flour the top of the dough before covering as I did).

About 30 minutes before the dough is ready for baking, place the Dutch oven with it's lid on in the oven to heat up thoroughly.

When the dough is ready and the Dutch oven has heated up sufficiently, take the pot out, remove the lid, and using the parchment paper as handles, lift the dough/parchment and lower it (parchment and all)into the centre of the pot. Give the pot a couple shakes to get the dough centred and settled inside. Cover with the lid and let bake 30 minutes covered, then 20 to 30 minutes uncovered til a deep dark crust forms.

Let cool completely before devouring.