Sourdough with Nuts and Raisins
This rustic artisan sourdough is packed with sweet raisins and crunchy toasted nuts for the ultimate breakfast toast.
Ingredients
- •400g bread flour
- •100g whole wheat flour
- •375ml water (lukewarm)
- •100g active bubbly sourdough starter
- •10g fine sea salt
- •100g raisins
- •100g mixed walnuts and pecans (toasted and roughly chopped)
Instructions
- 1
In a large bowl, whisk together the bread flour, whole wheat flour, and water, then let it rest for 45 minutes for the autolyse phase.
- 2
Add the active sourdough starter and sea salt to the dough, pinching and folding to incorporate fully.
- 3
Perform a series of stretch-and-folds every 30 minutes over the first 2 hours of bulk fermentation.
- 4
During the second stretch-and-fold, gently press in the soaked raisins and chopped toasted nuts, distributing them evenly throughout the dough.
- 5
Cover the bowl and let the dough continue its bulk fermentation at room temperature until it has increased in volume by about 50 percent and shows a few bubbles on the surface.
- 6
Turn the dough out onto a lightly floured surface, shape it into a tight round loaf, and place it seam-side up into a floured banneton basket.
- 7
Cover the basket and place it in the refrigerator overnight for a cold retard.
- 8
Preheat your Dutch oven inside the oven to 230 degrees Celsius for 45 minutes.
- 9
Turn the chilled loaf out of the basket onto parchment paper, score the top deeply with a razor blade, and carefully transfer it into the hot Dutch oven.
- 10
Bake covered with the lid on for 20 minutes, then remove the lid and bake for another 20 to 25 minutes until the crust is deeply browned and sounds hollow when tapped.
💡 Chef tips
- Plump the raisins in warm water for 15 minutes and pat them completely dry before adding them so they do not absorb moisture from the dough.
- Store the baked loaf cut-side down on a wooden cutting board covered with a clean kitchen towel for up to 3 days.
- Leftover slices make incredible French toast or grilled cheese sandwiches with sharp cheddar.
✅ How it should turn out
The finished bread has a blistered, crackly dark crust, a soft and chewy crumb studded with sweet pockets of fruit and nutty crunch, and a pleasantly tangy aroma.