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    Perfect Raisin Sourdough Bread

    Perfect Raisin Sourdough Bread

    Great crust, soft inside with sweet raisins throughout
    This is the perfect sourdough bread recipe! With a great crust, soft inside, and raisins that release incredible aroma, this sourdough is a real treat. The raisins add natural sweetness while the sourdough starter provides complex flavor. Using the lift-and-slap technique and overnight proofing creates incredibly soft texture - unusual for sourdough bread!

    How to Make Perfect Raisin Sourdough Bread

    Follow along with this visual guide to see the complete sourdough bread-making process

    You can follow along with the video above to see exactly how to work with sourdough starter and shape this beautiful loaf. Watch the entire process from mixing to scoring.

    Ingredients

    • 100 g Active sourdough starter
    • 300 ml Water(1¼ cups)
    • 450 g Bread flour(3¾ cups)
    • 10 g Salt(2 tsp)
    • 50 g Raisins(⅓ cup)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine active sourdough starter (100g) with water (300ml). Give it a quick mix. Add bread flour (450g) and salt (10g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold them to the center. Lift the dough and slap it back - I call this technique "lift and slap". Cover and let rest for 40 minutes.
      Timer Available:Second Rest (40:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, then lift and slap. Cover and let rest for 40 minutes.
      Timer Available:Third Rest (40:00)
    4. 4
      Add raisins: Add raisins (50g). Stretch and fold the 4 sides again to incorporate them. The dough looks fantastic now! Do a very gentle lift and slap. Let the dough rise until it doubles in size - it usually takes 2-3 hours.
      Timer Available:Main Rise (3:00:00)
    5. 5
      Pre-shape: Transfer to work surface (no flour needed). Wet your hands and tuck the dough under itself - see how the surface becomes tighter. Every bit is precious! Leave the dough ball uncovered for 30 minutes.
      Timer Available:Bench Rest (30:00)
    6. 6
      Final shaping: Sprinkle some flour on top of the dough. Free it from the work surface and turn upside down. Gently stretch and follow my folding steps. Tightly roll the loaf and place in a proofing basket, seam side up. Seal the edges if needed. Sprinkle some flour on top.
    7. 7
      Proof: Cover with a towel and let it proof in the fridge overnight, or on the counter for 1 hour. Press with your finger - it should bounce back slowly when ready.
      Timer Available:Counter Proof (Optional) (1:00:00)
    8. 8
      Prepare for baking: Turn the dough out of the basket. Smooth out excess flour. Score the bread with a sharp blade or knife in your preferred pattern.
    9. 9
      Bake: Cover with another tray of the same size and bake at 450°F (230°C) for 25 minutes. Remove the top tray and bake for 10 more minutes until the crust is golden with bubbles.
      450°F (230°C)
      Timer Available:Baking Time (35:00)
    10. 10
      Cool and serve: The bread should sing! The crust is full of bubbles, crunchy outside and soft inside - as bread should be! The raisins release an incredible aroma. Incredibly soft for a sourdough bread. Let cool before slicing.
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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