Method
In a spiral mixer, combine dry ingredients (except walnuts & raisins). Add 750 g cold water and mix on slow speed for 3–4 minutes. Adjust hydration, if necessary, then mix on medium for 5–7 minutes until gluten is developed. Add raisins and walnuts, mix on slow speed and mix for 1–2 minutes. Lightly oil a container and allow the dough to bulk ferment for 1.5–2 hours. Perform a stretch-and-fold at the 1-hour mark (optional). Scale, divide and pre-shape into boules or bâtards. Rest for 15–20 minutes. Final shape and place seam-side up into well-floured bannetons. Final proof at room temp for 45–75 minutes or refrigerate overnight for enhanced flavour. Pre-heat oven to 230°C with Dutch oven or baking stone. Score and bake with steam or covered for 20 minutes. Uncover and reduce to 210°C. Bake another 20–25 minutes until internal temp is 96°C to 98°C. Cool on rack for 1–2 hours before slicing.
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