Description
A citrus-sweet sourdough loaf made with raisins and orange peel, requiring no kneading and only basic folding techniques. Perfect for beginners or weekend baking projects.
Ingredients
80 grams fed sourdough starter
440 grams all-purpose flour
342 grams warm water (90–95ºF, preferably filtered)
6 grams kosher salt
65 grams raisins (soaked 30 minutes, then drained)
1 1/2 teaspoons orange peel (more if desired)
Rice flour (for dusting banneton)
Instructions
1. Feed the levain around midday. Mix 20–30g unfed starter with flour and water to reach 80g. Let rise until doubled and bubbly.
2. Stir the starter and orange peel into warm water in a bowl. Mix well. Add flour and stir until no dry patches remain. Cover and rest 30–60 minutes.
3. Add soaked raisins and salt. Use your hand and the pincer method to fully combine.
4. Stretch and fold the dough in the bowl. Repeat every 30 minutes over 2 hours, 3–4 total sets. Cover and rest overnight at room temperature.
5. In the morning, transfer the dough to a lightly floured surface. Shape into a round by folding and tightening.
6. Place seam-side down in a floured banneton. Cover and proof 1–4 hours. Perform finger dent test to check readiness.
7. Preheat oven to 475ºF with a Dutch oven inside. Invert dough onto parchment paper, score, and transfer to hot Dutch oven.
8. Bake covered for 30 minutes, then uncovered 20–25 minutes. Cool at least 20 minutes before slicing.
Notes
This recipe is adapted from Ken Forkish’s Overnight Country Brown. You can cold-proof the dough for 1–12 hours before baking for better scoring.
Always use rice flour to prevent sticking in the banneton. Use warm water (90–95ºF) for best fermentation.
- Prep Time: 1 day
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American