Sourdough with Nuts and Raisins
This rustic sourdough loaf balances the tang of wild yeast with the sweetness of plump raisins and the satisfying crunch of toasted walnuts.
Ingredients
- •100g active sourdough starter (fed)
- •350g warm water
- •500g bread flour
- •10g fine sea salt
- •100g raisins
- •100g walnuts, roughly chopped
Instructions
- 1
In a large 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 until a shaggy dough forms and no dry flour remains.
- 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. Repeat this process 3 more times.
- 5
During the final set of stretches, gently fold in the raisins and chopped walnuts, ensuring they are evenly distributed throughout the dough.
- 6
Cover the bowl and let the dough bulk ferment 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 lightly floured surface, place it into a proofing basket, and refrigerate for 8 to 12 hours for a cold proof.
- 8
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes.
- 9
Carefully score the top of the dough with a sharp blade, place it into the hot Dutch oven, cover with the lid, and bake for 25 minutes.
- 10
Remove the lid and bake for an additional 20 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
💡 Chef tips
- Toast your walnuts in a dry pan for 3-5 minutes before adding them to the dough to enhance their nutty flavor.
- If you prefer a softer crust, keep the lid on the Dutch oven for the entire baking duration.
- Store the cooled loaf in a paper bag at room temperature for up to 3 days, or slice and freeze for up to a month.
✅ How it should turn out
The finished loaf features a blistered, mahogany-colored crust that gives way to a chewy, airy crumb studded with sweet raisins and toasted, earthy walnuts.