poppyseed-raisin sourdough bread loaf with cultured butter
this is one of my favorite sourdoughs recently, i love the sweet burst of golden raisins with the crunch of the poppyseeds. my toddler also loves it smeared with homemade cultured butter and his favorite “orange jam.” as long as i cut off the crusts for him… of course. it’s so soft and airy on the inside with that super crunchy crust. i’ll also post the recipe for the cultured butter we’ve been using for the past couple of months. so delicious spread on fresh sourdough or any bread. you can also use it for cooking, but it will lose the “cultured” properties once you cook it. this recipe is adapted from feasting at home’s no-knead sourdough bread, and please check out her post on sourdough starter as well if you need tips for that! for this recipe you will need a kitchen scale… except for measuring the half cup of whole wheat flour, i usually don’t use any cup measurements when i make bread. this is a long recipe, but check out the video below for the full method!
520g flour (half a cup of whole wheat flour, and the rest bread flour)
2 teaspoons salt
3 teaspoons poppyseeds
1 cup golden raisins
415g filtered water at room temperature
90g active sourdough starter (i usually feed mine 12 hours before making the dough, so it has time to rise and then fall again)
small amount of olive oil, just to coat bowl where bread will be proofing
dutch oven – make sure the handle is metal, must be heat resistant!
bread lame or super sharp knife
when making this sourdough loaf, you want to start thinking about it 24 hours in advance of when you’ll bake it, because the starter needs 12-ish hours to do it’s thing once you feed it. the dough then takes about 12 more hours to proof, not counting the final proof in the fridge for an hour or more. i like to typically make my dough at night so it can proof on the counter overnight, or if i make it in the morning i will put it in the oven with the light on so it will take less time. if you leave it in the oven with the light on, make sure to keep an eye on it because i’ve had loaves proof in about 7 hours or less! you don’t want to end up over proofing it if it’s in a very warm place. it seems like a long process, but it’s so so worth it when you finally get to taste that amazing fresh home baked bread.
so the first step will be to feed your starter. or you can use starter that’s been in the fridge for up to a week for a more sour flavor. the longer it’s been sitting, the more sour it will taste. for this recipe, i typically will feed it 12 hours before i plan on making the loaf, since it has sweet elements (golden raisins), i like a more mild flavored bread. once the starter has peaked, and then come down again, it’s ready. you want it to come down again after it peaks because then you know it’s hungry again.
in a large bowl, combine your flours, salt, poppy seeds, and raisins. in a separate bowl, or 2 cup liquid measuring cup, use a fork to whisk together the water and active starter. it should look like cloudy water. pour in the water/starter mixture to the dry ingredients, and using a rubber spatula, start folding everything until it comes together into a rough dough ball, and there is no dry flour visible. at this point, i usually will coat a different bowl with olive oil and flip the dough ball out into this bowl to proof. you don’t have to do this… i just do it because i can’t stand it being in the messy bowl, ha ha. cover the dough ball with a damp dish towel, and sit in a warm spot to start proofing. let it sit for 15 minutes, and then you’re going to stretch and fold. take a look at the stretch and fold video in this post for a demo! i definitely tend to get a little bit more aggressive with my stretching and folding… so then you will let it proof for 15 more minutes, stretch and fold again, 15 more minutes and stretch and fold again. for a total of three times. i always let mine do the initial proof in the oven with the light on. i feel like it just stays warmer in there since our house doesn’t have great insulation. after that you can just leave it overnight on the counter or table with the damp towel on top.
in the morning (i wake up at 6:30 typically), check the rise on your dough. it should be just about doubled in size and have a domed top. you can take a wet finger and push it into the dough, and the indent should slowly start to fill back in.
you will then take your dutch oven, pop it into the oven with the lid on and preheat it to 470 degrees. you may need to play around with the temperature. initially i had it around 500, and it was wayyyyy too hot. my oven runs hot though. set your timer for an hour. the dutch oven needs to be super hot when you put the dough in. now you will do your final stretch and fold, place the dough into a smaller bowl lined with parchment paper and place in the fridge to proof while the oven preheats. take a bowl that is slightly smaller, i use a 1.5 qt pyrex, and line it with parchment. basically i just lay the sheet of parchment over the bowl and once the dough ball settles down into it, it lines itself. the final stretch and fold is a little different because you’ll actually lift the dough out of the bowl with both hands (make sure you wet your hands), hold it up in the air over the bowl, and let it fold down on top of itself. turn the bowl a quarter, and do it again. turn the bowl a quarter and do it again, but this time, it shouldn’t stretch nearly as much, and you will fold the bottoms in, and set the dough ball into the parchment lined bowl. see video for demo. then place it into the fridge while the oven heats up (one hour). you could also leave the dough in the fridge a little longer, 2-3 hours to develop the gluten further and develop a nice skin on the outside, making it easier to score. i found i was able to score it much easier when i left it in the fridge for 2 hours vs 1. usually i only preheat the oven for an hour.
once the hour is up, take out the dutch oven and be very careful removing the lid, make sure to remember your oven mitts, it will be extremely hot!! take the bread loaf out of the fridge, dust with flour, and score the top using a very sharp knife or bread lame. then pick it up in the parchment paper and place the whole thing (parchment included!) directly into the dutch oven. put the lid on and bake for 25 minutes at 470 degrees. during my initial bake i always put a sheet pan under my dutch oven because i was having issues with burnt bottoms on my bread. you will need to experiment to see if this will work for you or not. then remove the lid and bake for 10-15 more minutes, until the crust is deeply golden brown, and the middle is at least 200 degrees fahrenheit using a meat thermometer. let the bread loaf rest for at least 1 hour before slicing into it. the waiting is the hardest part! then enjoy your delicious homemade sourdough with your favorite toppings 🙂 recipe for cultured butter coming soon, and check out the video below for the full method!
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