Chocolate & Raisin Sourdough

THE METHOD

1. Oven Temp: 240°C (fan – 230°C)
2. Mix the ingredients (excluding the chocolate chips and raisins), then either knead by hand, or in a mixer, for approximately 8-10 minutes until the dough feels smooth and elastic.
3. You’ll know when the dough is ready by using the ‘windowpane’ effect (use photo): Take a small piece of the dough (size of a plum), stretch it as far as you can (without splitting it) and you should be able to see daylight through it. If it is not ready, continue to knead until silky smooth.
4. Add the chocolate chips and raisins to the dough and combine.
5. Place the dough in a well-oiled, large bowl and cover with cling film, or use a plastic container with a lid. The dough will need to rest for a total of 4 hours. After each hour, do a gentle half turn – fold the dough one third to the centre then fold the remaining two thirds over the first third.
   
6. After 4 hours, either keep whole for one loaf or delicately divide the dough into 2 for smaller loaves. Lightly pre-shape to the shape of your proving basket(s).
7. Rest the dough on a worksurface, for 15 minutes, covered with a clean tea towel.
8. Very gently shape the dough, avoiding knocking out the air/gas, into rounds or rectangles to fit the shape of the proving basket(s). Carefully place the moulded dough into a well-floured proving basket(s) with the seam facing up (use 50/50 strong flour and semolina in your proving basket(s). Cover with oiled cling film so that the dough doesn’t develop a skin.
9. Prove for 2 ½ – 4 hours, at room temperature, until well risen.
10. Pre-heat oven to 240°C. Put baking tray(s) or stone(s) in to heat. Put an empty roasting tin on the bottom of the oven.
11. Take tray/stone(s) out of the oven and sprinkle with semolina. Gently tip the proved dough out of the proving basket(s) (seam down) onto the hot baking tray/stone. Add quick, shallow, cuts along the top of the dough, with a serrated knife. Place the tray/stone dough on the middle shelf of the oven.
12. Add 4 ice cubes or ¼ mug of cold water to the heated roasting tin. This creates steam to help the bread form a good crust.
13. Bake for 20 minutes. Then reduce the temperature to 220°C and bake for a further 10-15 minutes or until golden brown.
14. Remove loaf/loaves from the oven. Check bake by tapping the bottom of the loaf. It should sound hollow.
15. Cool on a wire rack to set the crust.