Sourdough with Nuts and Raisins
This rustic sourdough loaf balances the tang of wild yeast with the sweet chew of raisins and the satisfying crunch of toasted walnuts.
Ingredients
- •100g active sourdough starter (fed and bubbly)
- •350g warm water
- •500g bread flour
- •10g fine sea salt
- •100g raisins
- •100g walnuts, roughly chopped and lightly toasted
Instructions
- 1
In a large mixing bowl, whisk together the active sourdough starter and warm water until the starter is mostly dissolved.
- 2
Add the bread flour and salt, mixing by hand or with a sturdy spatula until a shaggy dough forms.
- 3
Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
- 4
Perform a series of 'stretch and folds' by grabbing the edge of the dough, pulling it up, and folding it over itself; repeat this four times around the bowl, then cover and rest for 30 minutes.
- 5
During the second set of folds, gently incorporate the raisins and toasted walnuts into the dough, ensuring they are evenly distributed.
- 6
Cover and let the dough rise at room temperature for 4 to 6 hours, or until it has increased in volume by about 50%.
- 7
Gently shape the dough into a round boule on a floured surface, place it into a floured proofing basket, and refrigerate for 8 to 12 hours for a cold ferment.
- 8
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
- 9
Carefully turn the dough out onto parchment paper, score the top with a sharp blade, and place it into the hot Dutch oven.
- 10
Bake covered for 25 minutes, then remove the lid and bake for another 20 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
💡 Chef tips
- To toast your walnuts, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, then let them cool completely before adding to the dough.
- If you prefer a softer crust, keep the lid on the Dutch oven for the final 10 minutes of baking.
- Store the cooled loaf in a linen bag or paper bread bag at room temperature for up to 3 days, or slice and freeze for up to one month.
✅ How it should turn out
The finished loaf features a blistered, crackling dark crust that gives way to a soft, airy crumb filled with pockets of sweet raisins and earthy, crunchy walnuts.