Raisin and walnut sourdough bread

Step 1

First make Sourdough Starter

Step 2

In a bowl add 15g sourdough starter, both flours and water and mix well and set aside for 5 hours or until it doubles in volume.

Step 3

AUTOLYSE THE DOUGH

Step 4

Around 5 hours of starter making, Mix all the flours in 370 g water in a large bowl. And mix by hand until there are no dry bits. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes

Step 5

MAKE DOUGH

Step 6

When starter is ready incorporate the starter into the autolyzed dough

Step 7

Then after 30 minutes add salt and rest of water. Mix well and cover the dough again and set aside

Step 8

STRETCH AND FOLD

Step 9

Then stretch and fold the dough every 1 hour for until 2 hours.

Step 10

This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform 6-7 turns each time you manage the dough.

Step 11

LAMINATE THE DOUGH

Step 12

One hour after last stretch and fold do a lamination of the dough. Means spread the dough into thin sheet and then sprinkler raisins and walnuts on the top and fold them into a letter fold.

Step 13

COIL FOLD

Step 14

If you are planning for 1 coil fold do that 2 hour of lamination. If you are doing 2 coil folds give 1 hour’s interval.

Step 15

SHAPING THE DOUGH

Step 16

Then transfer the dough lightly floured workspace and shape them into round Boule. Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Step 17

Work this into a round shape. Then place seam side up in a proofing basket lined well with flour.

Step 18

COLD PROOF

Step 19

After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.

Step 20

SCORE AND BAKE

Step 21

When you are ready to bake preheat oven to 475°F/ 246°C.

Step 22

Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.

Step 23

Turn the heat down to 475°F/246 °C and cook for 15 minutes. Then reduce the temperature to 450°F/ 232°C for 15 minutes with lid.

Step 24

Continue to bake the bread for another 15 minutes, until the crust is deeply caramelized. Give 10-15 minutes extra if you want more crusty bread.

Step 25

If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

Step 26

Once bread comes out of oven cool completely in the wire rack and cut it into slice and enjoy with some butter