Ingredients
100 grams leaven
400 grams white-bread flour90 grams wheat flour
10 grams of spelt (you can omit and do 100 grams of wheat)
375 grams of room temperature water
Make Leaven
The night before baking, take 1 tablespoon of the mature starter and add to another jar. Added 75 grams of white-wheat flour mixture to 75 grams of water. Feed the starter and place back in the refrigerator.
Cover leaven jar with cheese cloth and let rest at room temperature for 12 hours or until aerated and puffed in appearance.
Note: To test for leaven for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment.
Once your leaven is ready, combine 100g of the leaven with 375g of water. Add the 400 grams of white bread flout and 100 grams of wheat flour to the water mixture and, using your hands, mix to combine.
Rinse or dip hands in warm water. Fold the dough by taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold.
Repeat step every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.
Dust work surface with flour and transfer dough. Flip over so floured side is face down.
Fold the each side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf as this will become the crust. Work dough into taut a round. Place the dough round on a work surface, cover with a towel, and let rest 30 minutes.
Mix 100 grams whole-wheat flour and 100 grams rice flours. Line a 10- to 12-inch bread-proofing baskets . Use some of the flour mixture to generously flour the liners (reserve remaining mixture).
Dust round with whole-wheat flour. Use a dough scraper to flip over onto a work surface so floured sides is facing down. Take round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball.
Transfer round, seam-side up, to prepared basket. Cover with a towel and return dough to the 75- to 80-degree environment for 4 hours.
Note: You can let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking. Also note that cinnamon can extend the rise time, so you may need to let rise longer.
About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust top of dough, still in their baskets, with whole-wheat/rice-flour mixture. Place on a piece of parchment paper.
Use a lame to score the top of the bread a few times to allow for expansion, cover and transfer to oven.
Reduce temperature to 450 degrees and cook for 20minutes.
Carefully remove lid (steam may release) and cook for 20 minutes or until crust is a rich, golden brown color.
Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped.
375 grams of room temperature water
10 grams of sea salt
125 grams raisins
125 grams raisins
1 teaspoon of vanilla extract
3 grams ground cinnamon
3 grams ground cinnamon
Basket lining
100 grams wheat flour (plus extra for dusting)
100 grams rice flour
The night before baking, take 1 tablespoon of the mature starter and add to another jar. Added 75 grams of white-wheat flour mixture to 75 grams of water. Feed the starter and place back in the refrigerator.
Cover leaven jar with cheese cloth and let rest at room temperature for 12 hours or until aerated and puffed in appearance.
Note: To test for leaven for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it’s ready to use. If it doesn’t, allow more time to ferment.
Bread Process
Once the dough is mixed, cover with a clean towel and let sit at room temperature for 40 minutes to rest. During this time soak the raisins in room temperature water (make sure the raisins are covered with at least an inch of water) and add 1 teaspoon of vanilla extract.
After the 40 minute resting time, drain the raisins. Add the salt, raisins and cinnamon and mix well until combined. Let rest for 30 minutes.
Repeat step every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.
Dust work surface with flour and transfer dough. Flip over so floured side is face down.
Fold the each side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf as this will become the crust. Work dough into taut a round. Place the dough round on a work surface, cover with a towel, and let rest 30 minutes.
Mix 100 grams whole-wheat flour and 100 grams rice flours. Line a 10- to 12-inch bread-proofing baskets . Use some of the flour mixture to generously flour the liners (reserve remaining mixture).
Dust round with whole-wheat flour. Use a dough scraper to flip over onto a work surface so floured sides is facing down. Take round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball.
Transfer round, seam-side up, to prepared basket. Cover with a towel and return dough to the 75- to 80-degree environment for 4 hours.
Note: You can let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking. Also note that cinnamon can extend the rise time, so you may need to let rise longer.
About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust top of dough, still in their baskets, with whole-wheat/rice-flour mixture. Place on a piece of parchment paper.
Use a lame to score the top of the bread a few times to allow for expansion, cover and transfer to oven.
Reduce temperature to 450 degrees and cook for 20minutes.
Carefully remove lid (steam may release) and cook for 20 minutes or until crust is a rich, golden brown color.
Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped.
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