This loaf was inspired by late autumn in the gardens beyond the cookery school, the large leaves of the vines a decorative nod to the season and the plump raisins in the bread, with the texture of the walnut ensuring that it is a perfect accompaniment to soft cheeses, French or local. If you do not have a sourdough starter it is equally delicious made with yeast.
- 500g Strong white bread flour
- 10g salt
- 300ml water
- 100g sourdough starter or 10g yeast
- 100g Raisins soaked in 150ml of orange juice with a teaspoon freshly ground corrainder seeds
- 100g of walnuts roughly chopped
- 1 vine leaf to line the baking tin
- Soak the raisins in the orange juice for a few hours until they are plump and rehydrated.
- In a large bowl, mix the sourdough starter with 250ml of water, add the flour and bring together. Leave for 30 mins.
- Mix the salt with the remaining 50ml of water and combine with bread dough. Cover and leave for 30 mins.
- Remove the dough onto the bench, stretch out and fold over itself 4 times. This is 1 fold.
- Repeat the above stage every 30 mins for 2 and a half hours.
- Remove dough after 6 folds, mix in the raisins and the walnuts, shape into a round (or whatever shape you wish) place into the baking tin lined by the vine leaf.
- Prove for 2 hours.
- Turn your loaf onto a hot baking sheet, throw ice into the bottom of the oven and bake for 25-30 mins at 230° C, or until hollow sounding when knocked on the base.