Orange-Raisin Sourdough Bread

An easy, no-knead sourdough loaf infused with citrus flavor and sweetened with raisins. Personalize it with your favorite flavor/flour combination. 
Course Bread
Cuisine American
Keyword Ken Forkish sourdough method, no knead sourdough bread, sourdough bread
Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Servings 1 Loaf
Author Jean | Lemons + Anchovies


  • 80 grams fed sourdough starter
  • 440 grams all-purpose flour
  • 342 grams water at 90-95ºF (preferably filtered)
  • 6 grams kosher salt (I use about half the salt normally recommended)
  • 65 grams raisins (soaked in water for 30 mins; okay to use more)
  • 1 1/2 teaspoons orange peel (okay to use more)
  • Rice flour for sprinkling on the banneton to prevent sticking


  1. Day 1 (around midday), feed the levain. Before refreshing your mother starter, set aside 20-30 grams of the unfed starter and to it add equal amounts flour and water to end up with 80 grams of levain required in this recipe. For example, if you use 20 grams of unfed starter, add 30 grams each of flour and water to get 80 grams levain. Set aside until at peak rise (about 4 hours; longer on cold days. In winter I store the levain inside the oven, turned off with the light on.)

  2. Day 1 ("Autolyse": See Note). Stir in the fed starter and orange peel with the water in a bowl. Once the starter has been evenly distributed in the water add the flour. Cover the bowl with a kitchen towel or plastic wrap and let sit for thirty minutes to one hour. 

  3. Day 1 (evening), add the soaked and drained raisins and kosher salt to the mixture in the bowl. Combine the dough using a wet hand and folding the dough over from the bottom to top. Then Ken Forkish employs what he calls the "pincer" method to make sure all the ingredients are fully incorporated. Imagining your hand as a lobster claw (my description), cut through the dough pinching a few times, mixing, then pinching again. If you're using the caraway seeds at them at this step.

  4. Day 1 (evening), fold the dough. Pick up one portion of the dough (without taking it out of the bowl) and fold it over. Repeat this folding step a few times, inverting the dough with the folds at the bottom of the bowl when done. This folding step should be done three to four times before the dough rests overnight over a period of one to two hours. I fold every thirty minutes in the space of two hours before the overnight rest. After folding, cover the bowl with a towel or plastic wrap and let it rest overnight.
  5. Day 2 (morning), shape the loaf and final proof. Transfer the dough to a lightly floured surface. The dough will relax and flatten when you take it out of the bowl. Taking one section of dough at at time, fold the sections over the rest of the dough until you have a somewhat tight ball shape. Then tighten the dough by pulling it towards you by cupping the dough with both your hands using your pinky fingers as the anchors. This tightens the dough shape as you pull it towards you. Rotate then repeat three to four times until the dough holds its ball shape. Transfer the dough on a floured banneton with the seam side down. Cover the entire proofing basket with a plastic bag and let rest for one to four hours (if your kitchen is warmer the proof time will be shorter; check the dough after one hour). To test for readiness, poke the dough with a floured finger, making about a 1/2-inch indentation. If the dent springs back immediately, the dough needs a longer proofing. If the dent springs back slowly and doesn't completely disappear, the dough is ready to bake.

  6. Day 2, bake. This recipe uses a dutch oven for baking. Preheat your oven to 475ºF with a rack in the center of the oven. Put the dutch oven with the lid on the rack while the oven preheats. Once the oven has reached temperature, invert the dough on a lightly floured countertop. Even better is to invert the dough on a piece of parchment paper. Make sure you have oven mitts then take the (very hot) dutch oven out of the oven and place on the counter or stove. Remove the lid and rest one of your mitts on top of the lid so you don't touch it by accident. Take the ends of the parchment paper and carefully lift and transfer the dough to the dutch oven. Cover the dutch oven and place it back in the oven. Bake covered for 30 minutes then uncover and bake for another 20-25 minutes, checking your bread at the 15-18 minute mark just in case your oven runs hot. When done, tilt the bread out of the dutch oven and let it cool on a rack for at least 20 minutes before slicing.

Recipe Notes