Rasins Sourdough Bread

Updated at: Thu, 30 May 2024 16:16:16 GMT

Step 1

To start, add in filtered water in a big bowl, pour sourdough starter and salt to mix until fully dissolved and milky. Add in bread flour, stir to combine until shaggy. Cover and let rise for at least one hour.

Step 2

Once dough is set for one hour, perform 4 sets of stretches and folds every 30 minutes for the first 2 hours. You should notice the dough getting stronger and more elastic with every set of stretches and folds.

Step 3

After the 4th set of stretches and folds, cover the bowl. Set on the counter for bulk fermentation until the size increases in volume by 50% or so. The time will vary depending primarily on the strength of your starter and the temperature of your kitchen. Rather than rely on a time period, however, you should rely on visual cues (I like to leave it on kitchen counter overnight to make it easier).

Step 4

To shape the dough, turn the dough out from bowl onto a lightly floured workspace. Expand and stretch the dough into a big and flat sheet, fold both ends towards the center, one on top of the other, pick up one end and roll it up like a coiled snake. Then shape the dough gently into a round ball, cover with a towel and let it rest for 20+ minutes. This is called the bench rest.

Step 5

Meanwhile, prepare a bowl or banneton with a flour sack towel, and bread flour.

Step 6

For the second lamination, add in rain evenly, shape the round ball again, place in prepared banneton for proofing. Rest for 2 hours on the kitchen counter before baking.

Step 7

Remove the dough from banneton and place onto a sheet of parchment paper. Score it (with whatever design you like).

Step 8

Preheat an oven to 500ºF with a Dutch oven inside. Transfer dough with parchment paper to the preheated Dutch oven. Bake covered at 500ºF for 35 minutes; uncover, lower the temperature to 425ºF, and bake for 10 minutes more.

Step 9

Remove from oven and let cool off before slicing. Enjoy~!

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