Walnut and Raisin Levain

Levain

237g/  95% White Bread Flour, unbleached

13g/   05% Whole Wheat Flour

250g/ 100% Water (12C)

100g/  20% Mother

1. Dissolve 100g of Mother in 250g water at 12 degrees celcius. 
2. Add liquid to flour and mix until a slack mass forms
3. Refrigerate dough for 6 hours
4. Remove Levain from fridge and let rise at room temperature (18C ideally) for a further 18 hours
5. Allow 24 hours of maturation before using

Final Dough

1000g/  80% White Bread Flour, unbleached

250g/    20% Whole Wheat Flour

30g/      2.5% Sea Salt

500g/    40% Levain

875g/    70% Water (16C)

125g/    10% Raisins

125g/    10% Walnuts, toasted

1. Dissolve 500g Levain in 875g water at 16C
2. Add liquid to 1000g White Flour and 250g Whole Wheat Flour, mix until just combined
3. Cover, and autolyse for 30 minutes
4. Using either a mixer, or hand, add 30g of Sea Salt to dough and mix for about 5 minutes
5. When the dough no longer sticks to the bowl, it's ready to fold.
6. On lightly floured table, press out dough into a rough rectangle
7. Cover rectangle with 125g Raisins and 125g Walnuts
8. To fold, pull in the far left corner of the mass out, and then in upon itself. Do this in a circular fashion until you've completed 4 pulls/folds.
9. Oil container and place dough seam down inside.
10. Rest 50 minutes at room temperature (18C ideally)
11. After 50 minutes, fold as per step #10, cover and rest a further 50 minutes
12. After your 2nd 50 minute rest, fold as per step #10, cover and rest a final 50 minutes

Cutting and Forming

1. On lightly floured table, unmould dough and fold as per step #10
2. Bench rest 5 minutes before cutting
3. Cut 3, 800 g loaves and round tightly
4. Cover rounded loaves and bench rest for 30 minutes
5. While dough is resting, flour 3 bannetons (for boules or batardes)
6. After 30 minutes of resting, shape dough in to desired form
7. Securely cover bannetons with a clear plastic garbage bag and let rise 50 minutes

Baking

1. Pre-heat oven to 275C with a large tray rectangular tray, or pizza stone inside *Alternatively you could simply bake these loaves, free form, on a baking tray, but will lose oven spring as a result*
2. Lightly flour pizza peel and unmoud bannetons
3. With a sharp knife or lame, cut a long slash from end to end, at a 20-30 degree angle
4. Open oven door and slide loaves on to the hot pan or pizza stone
5. Using a spray bottle, saturate oven with steam
6. Turn oven down to 230C and bake for 50 minutes
7. At 50 minutes, crack oven slightly to allow moisture to dissipate and bake for a further 15 minutes, or until desired color is achieved
8. Remove loaves from ovens and cool