Instructions

• Mix the Dough: Add all ingredients to the bowl of a stand mixer fitted with a dough hook. Knead on medium speed for 10–15 minutes, until the dough is soft, elastic, and stretches without tearing.
• First Rise: Transfer the dough to a lightly oiled bowl and cover with plastic wrap or a damp towel. Let it rise in a warm spot (around 23°C / 73°F) for 5–7 hours, or until doubled in size.
• Shape the Loaves: Once doubled, turn the dough out onto a lightly floured surface. Divide into two portions. Working with one piece at a time, fold the edges inward, then gently tighten the surface by spinning the loaf toward you.
• Cold Proof: Place each loaf seam-side up in a floured banneton basket. Slip the basket into a large plastic bag, tie it off, and refrigerate overnight for a slow, cold proof.
• Preheat the Oven: The next day, place your Dutch oven inside the oven and preheat to 250°C (500°F) for 1 hour.
• Score and Bake: Turn one loaf out of its banneton onto parchment paper. Score the top with a lame, razor, or sharp knife. Using the parchment, carefully lift the loaf into the preheated Dutch oven. Bake covered for 20 minutes.
• Finish the Bake: Reduce the oven to 235°C (450°F), remove the lid, and bake uncovered for another 15–20 minutes, until golden brown.
• Cool: Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing.
  

• 8 AM – Feed starter
• 12 PM – Mix dough, start bulk rise (5–7 hrs)
• 5 PM – Shape loaves
• 5:30 PM – Second rise (2–3 hrs)
• 7:30 PM – Preheat oven
• 8:30 PM – Bake, then cool on a rack
• Best for: Bread ready the same evening.

• 10 PM (Day 1) – Feed starter
• 8 AM (Day 2) – Mix dough, bulk rise (5–7 hrs)
• 1 PM – Shape + cold proof overnight
• 8 AM (Day 3) – Bake, then cool on a rack
• Best for: Fresh bread in the morning with less same-day work.

Tips

• Use a mature starter: Make sure your sourdough starter is strong enough to raise bread. If you’ve just made your starter, give it time to mature before using.
• Hydrate the raisins: Soak them in warm water for 15–20 minutes before adding. This keeps them plump and prevents them from pulling moisture out of your dough.
• Adjust hydration as needed: If the dough feels too dry, add water a tablespoon at a time while mixing.
• Mind your proofing temperature: Aim for 70–75°F (21–24°C). Cooler temps mean slower fermentation, so adjust your rise time accordingly.
• Score lightly: A shallow slash or two is enough to control the loaf’s expansion without collapsing the dough.

Storage 

• Room temperature: Keep it in a bread bag or wrapped in a clean kitchen towel inside a plastic bag for up to 3-4 days.  
• Refrigerator: Store in an airtight container or sealed bag for up to a week if you want it to last longer, but it may dry out slightly.  
• Freezer: Slice it, wrap each piece in plastic wrap, then place in a freezer bag—good for up to 3 months. Thaw at room temp or toast directly from frozen.