Ingredients
Equipment
Method
Dough Preparation
- Combine water and starter in large mixing bowl.
- Combine flour and salt and add to water/starter mixture.
- Mix with a spoon or wooden spatula to form a shaggy dough. Cover nd allow 2 hours to hydrolyze.
- Perform a stretch and fold 4x rotating the bowl 90 degrees each time. Rest 30 minutes.
- Repeat the last step 4 more times resting 30 minutes in between each.
- Allow to rest approximately 90 minutes (that is until 5.5.hours have elapsed since the initial mix).
- Turn out the dough onto a clean very lightly floured surface and stretch into a rectangle approximately 12 in by 16 in. Spray lightly with water.
- Sprinkle to taste with ground cinnamon and spread raisins evenly on top.
- Roll into a log from bottom to top and fold the ends in to form a ball.
- Using the push and pull method, tighten the dough ball with several rotations.
- Cover and allow to rest for 1 hour.
- Again using the push and pull method for several turns, tighten the dough ball into its final shape.
- Place in a lightly ice floured banneton, cover with a dry coloth and allow to proof for about 8 hours at room temperature.
Baking the Bread
- Preheat the oven with the Dutch oven to 450C.
- Turn the doughball onto a sheet of parchment paper.
- Score deeply with a scoring blade or sharp knife from top to bottom about 1/3 in from either side.
- Add additional light scores on the opposite side.