- 300 grams Type 1 flour (12-13% protein)
- 100 grams strong bread flour (15% protein)
- 50 grams whole wheat flour
- 50 grams spelt flour
- 80 grams ripe sourdough starter
- 350 grams water
- 50 grams water plus 12 grams salt
- 50 grams raisins
- 2-3 sprigs rosemary, finely chopped
In a large mixing bowl or the bowl of your stand mixer combine flour and 350 grams room temperature water. Mix just to hydrate all the flour, then cover with a damp cloth or shower cap and leave to autolyse for 1 to 4 hours at room temperature.
Dissolve 12 grams salt in 50 grams water and set aside.
Spread 80 grams ripe sourdough starter on top of autlysed dough and start to incorporate it pinching with your hands. Once it looks nice and incorporated, add reserved water and salt mixture and mix thoroughly.
Knead dough by hand or in a stand mixer with the dough hook attached. Stop kneading when a small piece of dough can be stretched without tearing, also known as windowpane test. Cover with a damp cloth or shower cap, now bulk fermentation begins.
After 30 minutes, transfer dough onto a moistened work surface and stretch it out as much as possible in a rectangular shape. Scatter chopped rosemary and raisins on top. Fold into an envelope by picking up the top to fold over the center. Fold the onto the center, overlapping the first fold. Repeat with the right and left. Roughly form a roll and using a bench scraper pull the dough towards you to build a little tension, then place back in the bowl and proof for 1 1/2 to 2 hours.
Perform a set of coil folds every 30 minutes, covering the dough after each set so it doesn’t form a skin on top (about 4-5 times). With each fold you should feel the dough becoming smoother and notice an increased ability to retain its shape. When dough is ready, it should pull slightly from the sides of the bowl and have some bubbles rising to the surface, with a 20-30% growth. At this point carefully transfer the dough to a lightly floured work surface and split it in half. Pre-shape each loaf into a round and let rest for 20 minutes uncovered.
Liberally flour two bannetons or towel lined bowls with rice flour or AP flour. Shape each round into a loaf according to the size and shape of your baskets. Transfer shaped loaves seam side up into the bannetons, cover and refrigerate overnight.
Preheat a dutch oven or other lidded baking vessel to the highest setting your oven allows for at least 30 minutes. Remove the first loaf from the fridge, flip it over a piece of parchment, score, and carefully transfer to preheated baking vessel. Bake covered at 450ºF for 15 minutes. Uncover, lower the oven to 410ºF and bake for 20 minutes or until crust reaches desired color. Remove the loaf from the oven and let cool completely on a wire rack. Repeat with the second loaf.