At a Glance
A gently sweet sourdough loaf with hydrated raisins folded into an enriched dough. Long, cool fermentation brightens flavor and keeps the crumb tender while the fruit remains plump. Techniques here minimize fruit sinkage and overproofing risk [1][2].
Not suitable if:
- • You haven't maintained an active starter → create a starter first
- • You need a fast, yeasted sweet bread → use a yeast recipe
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate flour and water measurements
Large Mixing Bowl
Room to mix and autolyse without spillover
Dough Scraper
Makes handling sticky dough and folding easier
Banneton Proofing Basket
Supports final shape and creates a clean seam
Dutch Oven
Generates steam and gives consistent oven spring and crust
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Ingredients
Weigh all ingredients on a kitchen scale. Using weight ensures predictable hydration and consistent results [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 420g | 84% | Strong white flour for open crumb |
| Whole wheat flour | 80g | 16% | Adds depth and color |
| Water | 320g | 64% | Room temperature; final dough hydration |
| Active sourdough starter (100% hydration) | 100g | 20% | Peak activity, 4-8 hours after feeding |
| Salt | 10g | 2% | |
| Sugar or honey | 30g | 6% | Optional: adds mild sweetness and helps crust color |
| Unsalted butter | 30g | 6% | Room temp, folded in for tenderness |
| Raisins | 150g | 30% | Hydrated in warm water or rum for 20-30 minutes, drained |
| Milk (for soaking) or water | as needed | Optional: soak raisins in equal parts milk for richer flavor |
Schedule
Weekend Version
Mix in the morning and bake same day
Weekday Version
Mix in the evening and bake next morning
💡 Tips
- If dough rises too fast, retard in fridge to slow fermentation [1]
- Shaped loaf can be refrigerated up to 24 hours; longer retards increase sourness and firm the crumb [2]
Step by Step
Hydrate fruit and prepare starter
Place raisins in warm water, milk, or rum for 20–30 minutes; drain and reserve a little soaking liquid if you want extra flavor. Feed starter earlier so it's active at mix time. Use a clear straight-sided container to judge starter activity [1].
⏱ 30 minutes
Autolyse and initial mix
In a large mixing bowl combine flours and water; mix until no dry streaks. Rest 20–30 minutes (autolyse). After autolyse add starter and salt and mix using a dough whisk or spoon until incorporated [1][2].
⏱ 30-40 minutes
Bulk fermentation with folds
Perform coil folds or stretch-and-folds every 30 minutes for the first 2 hours to build strength. Use a dough scraper to help lift and fold if sticky. After folds, let the dough rest until it has risen about 25–50% [1].
⏱ 2-4 hours depending on temperature
Incorporate raisins and enrich
On a lightly floured surface, spread dough and scatter drained raisins and softened butter. Use wet hands to fold raisins in gently to avoid breaking them. You can add a tablespoon of reserved soaking liquid if dough feels dry. Avoid overworking to keep raisins intact and distributed [2].
⏱ 5-10 minutes
Pre-shape and shape
Give dough a short bench rest (10–15 minutes). Shape into a batard or round and place seam-side up in a floured banneton or seam-side down on parchment if not using one. Use a dough scraper to help transfer.
⏱ 15-20 minutes
Final proof (room or cold)
Proof at room temperature until puffy (about 1.5–2 hours) or retard in the fridge 8–14 hours to develop flavor and make scoring easier [1][2].
⏱ 1.5-14 hours depending on method
Score and bake
Preheat oven with your Dutch oven to 475°F/245°C for 30 minutes. Turn loaf onto parchment paper, score with a bread lame and place in pot. Bake covered 20 minutes, then uncover and bake 20–25 minutes until deep golden. Use an instant-read thermometer to check 200–205°F / 93–96°C for enriched loaves [1].
⏱ 40-50 minutes
Cool fully
Transfer to a rack and cool completely (at least 2 hours). Cooling lets crumb set and prevents gumminess around the raisins [2].
⏱ 2+ hours
Tips & Variations
Variations
Cinnamon Raisin
Add 1–2 tsp ground cinnamon to flour
→ Classic flavor pairing with raisins
Walnut & Raisin
Add 80g toasted chopped walnuts
→ Adds crunch and complexity
Rum-soaked Raisins
Soak raisins in rum instead of water
→ Deeper, boozy flavor; reduce added water slightly
Pro Tips
- 💡 For even fruit distribution, fold raisins in during a late bulk fold rather than during initial mixing [2]
- 💡 Use a serrated bread knife to slice cooled loaf for clean slices
- 💡 Brush the loaf with melted butter after baking for a softer sheen and richer flavor
Common Issues
Common problems and quick fixes:
Storage
Bread bag or box
4-6 days
Store at room temp; cut side down to retain moisture
Kitchen towel
3-4 days
Wrap in linen to balance crust and crumb
Freezing
3 months
Slice before freezing; toast slices directly from frozen
⚠️ Avoid refrigeration — it accelerates staling via starch retrogradation [1]