Our Vine Leaf Sourdough

by Thyme Recipes 1 Nov 15

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.



  1. Soak the raisins in the orange juice for a few hours until they are plump and rehydrated.
  2. In a large bowl, mix the sourdough starter with 250ml of water, add the flour and bring together. Leave for 30 mins.
  3. Mix the salt with the remaining 50ml of water and combine with bread dough. Cover and leave for 30 mins.
  4. Remove the dough onto the bench, stretch out and fold over itself 4 times. This is 1 fold.
  5. Repeat the above stage every 30 mins for 2 and a half hours.
  6. 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.
  7. Prove for 2 hours.
  8. 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.