Sourdough Bread

admin

Apr 28, 2026 — 1 min read

100 g starter

360 g water

11 g salt

130-150 g of raisins (optional and you can soak them in water/rum if needed)

500 g flour

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Mix all together. Let rise 30 minutes, then fold and turn. Repeat 3 more times.

Cover bowl and let double in warm place. Shape and place in well floured proofing basket.

Place basket in refrigerator overnight.

Bake at 450 in covered Dutch oven for 15-minutes, remove top and continue baking for 45 minutes or until brown.

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