📝 About This Recipe
This artisanal loaf captures the essence of a cozy bakery, blending the tangy complexity of slow-fermented sourdough with the earthy crunch of toasted walnuts and the jammy sweetness of sun-dried raisins. The crumb is exceptionally moist and open, while the crust develops a deep, mahogany caramelization that shatters delightfully upon the first bite. It is a sophisticated bread that bridges the gap between savory and sweet, making it the ultimate centerpiece for a gourmet brunch or a refined cheese board.
🥗 Ingredients
The Levain (Build 5-8 hours before)
- 25 grams Active Sourdough Starter (fed and bubbly)
- 50 grams Bread Flour (high protein)
- 50 grams Filtered Water (lukewarm, approx 75°F)
Main Dough
- 400 grams Bread Flour (unbleached)
- 100 grams Whole Wheat Flour (for nutty depth)
- 350 grams Warm Water (plus 25g reserved for salt mixing)
- 11 grams Fine Sea Salt
- 1 tablespoon Honey (optional, for crust browning)
The Inclusions
- 100 grams Walnut Halves (toasted and roughly chopped)
- 100 grams Flame Raisins (or Thompson seedless)
- 1/2 cup Boiling Water (for soaking raisins)
- 1/2 teaspoon Ground Cinnamon (subtle aromatic hint)
👨🍳 Instructions
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1
Prepare the Levain: Mix the starter, 50g bread flour, and 50g water in a small jar. Let it sit in a warm spot for 5-8 hours until doubled in size and bubbly.
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2
Autolyse: In a large mixing bowl, whisk together the 400g bread flour and 100g whole wheat flour. Add the 350g warm water and mix by hand until no dry flour remains. Cover and let rest for 1 hour.
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3
Incorporate Levain: Add 100g of your active levain to the autolyse mixture. Use your fingers to dimple the levain into the dough and fold the dough over itself until fully incorporated. Rest for 30 minutes.
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4
Add Salt and Honey: Sprinkle the sea salt and drizzle the honey over the dough, along with the reserved 25g of water. Squeeze the dough through your fingers (pincer method) to incorporate. Rest for 30 minutes.
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5
Prepare Inclusions: While the dough rests, soak raisins in boiling water for 15 minutes, then drain and pat dry. Toast walnuts in a 350°F oven for 8 minutes until fragrant. Toss raisins and walnuts with cinnamon.
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6
First Fold & Lamination: Perform a 'stretch and fold' by grabbing the underside of the dough, stretching it upward, and folding it over. During this first set of folds, evenly sprinkle a third of the walnut/raisin mixture over the dough. Repeat until all inclusions are added. Rest for 30 minutes.
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7
Bulk Fermentation: Perform 3 more sets of stretch and folds every 30 minutes. The dough should become smooth, elastic, and show signs of air bubbles. After the last fold, let the dough sit undisturbed for 2-3 hours until it has increased in volume by about 50%.
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8
Pre-shape: Gently turn the dough onto a lightly floured surface. Fold the edges toward the center to form a loose ball. Flip it over so the seam is down and let it rest uncovered for 20 minutes (bench rest).
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9
Final Shape: Flip the dough back over. Fold the bottom third up, the sides in, and roll it from the top down to create tension. Place the dough upside down (seam side up) into a floured banneton or a bowl lined with a floured tea towel.
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10
Cold Proof: Cover the basket with a plastic bag and place in the refrigerator for 12-15 hours. This slow cold ferment develops the characteristic sourdough tang and makes the dough easier to score.
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11
Preheat: Place a Dutch oven (with lid) inside your oven and preheat to 500°F (260°C) for at least 45 minutes.
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12
Score and Bake: Carefully flip the cold dough onto a piece of parchment paper. Use a sharp razor or bread lame to make a deep slash (1/2 inch deep) across the top. Carefully lower the dough into the hot Dutch oven.
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13
Steam Phase: Cover with the lid and place in the oven. Immediately reduce the temperature to 450°F (230°C). Bake for 20 minutes. The steam trapped inside will help the bread rise (oven spring).
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14
Color Phase: Remove the lid to reveal the expanded loaf. Continue baking for another 20-25 minutes until the crust is a deep, dark golden brown and the internal temperature reaches 208°F.
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15
Cooling: Transfer the loaf to a wire rack. It is crucial to wait at least 2 hours before slicing to allow the internal structure to set; otherwise, the crumb may become gummy.
💡 Chef's Tips
Always toast your walnuts before adding them to the dough; it prevents them from turning the surrounding dough purple and significantly enhances the flavor. Soaking the raisins is vital; dry raisins will suck moisture out of your dough and can burn on the surface of the loaf. If your kitchen is cold, use the 'oven with the light on' trick to maintain a consistent 75-78°F during bulk fermentation. Don't be afraid of a dark crust—the sugars in the raisins and honey will caramelize deeply, providing a necessary bitter-sweet contrast to the tangy crumb. Use rice flour to dust your banneton; it is gluten-free and prevents the dough from sticking much better than regular wheat flour.
🍽️ Serving Suggestions
Slather a thick, warm slice with salted cultured butter and a drizzle of wildflower honey. Pair with a sharp aged cheddar or a creamy triple-cream brie for a sophisticated appetizer. Use day-old slices to make the most incredible French Toast you've ever tasted. Serve alongside a hot cup of Earl Grey tea or a dark roast coffee. Lightly toast and top with whipped ricotta and fresh sliced figs.