Cinnamon, Raisin, Walnut Sourdough Bread

It was love at first sight when I stumbled upon this recipe while browsing blogs. I had some sourdough starter which I wanted to use plus I knew I wanted to make a bread with a more open texture than usual. It sounded perfect. So I set to work and found that it was pretty easy and laid back to make. Only a little kneading is actually required, and the dough basically spends most of its time in the fridge. 

And then, when you bake the bread, well the smell is amazing. Mmmm.

I was kinda scared the yeast in the starter wasn't enough to make the bread rise but I was pleasantly surprised ,after cutting the bread, to see the wonderful texture, full of large pockets and gluteny strands. The bread has a chewy texture with a crisp crust, and the walnuts provide that delectable extra crunch. The cinnamon and raisins? Well of course they're gonna be fine, they're the best flavour couple ever. 

Cinnamon, Raisin, Walnut Sourdough Bread

slightly adapted from Tartine Bread Experiment - sourdough with cinnamon, raisins and toasted pecans 

300g bread flour

100g whole wheat bread flour

100g sourdough starter

310ml water

10g salt

70g toasted, chopped walnuts

150g raisins

2 tsp cinnamon

Combine flours, starter and water in a large bowl. Put in the fridge and leave for 12 hours. 

Remove dough from fridge, knead in salt, return to fridge for a further 9 hours.

Remove dough from fridge, add walnuts and raisins to bowl. Complete one turn (pull each edge of dough into the center like this). Refrigerate for 30 minutes, complete another turn, return to fridge for 30 more minutes. Add cinnamon and complete one last turn. Shape the dough into a boule (like this). Put the dough into a linen-lined bowl dusted with flour. Proof in a warm place for 2 hours. 

Put a dutch oven without a lid into your oven and preheat to 500 degrees F. 

After 35 minutes, slide dough into dutch oven and cover with lid. Lower oven temp to 475 degrees F and bake for 30 minutes. Remove the lid and bake until done (mine took 13 more minutes). Let the bread cool before cutting.