Soak 160g of raisins overnight in the same amount of water. Next morning strain off the liquid and make upto 275ml with water in a bowl. Add 365g of strong white and 55g of Einkorn flour. Mix together then work for 5 minutes. Put the dough back in the bowl to rest for half an hour, then add the soaked raisins, 95g of mature sourdough starter, 15g of honey and 6g of sea salt. Lightly work the dough to combine but not pulp the raisins. Put the dough in an oiled bowl and cover to prove during the next 3hrs (at room temp), fold the dough in the bowl a few times on a couple of occassions. Next place the bowl in the fridge for 8hrs or so.
When you get the bowl out of the fridge let it stand. After an hour uncover the dough and place it on a floured surface let it relax for 10mins under a tea towel. Then halve the dough and fold into two bagettes and place on a bagette tray, cover with a tea towel and let them prove again for couple of hours.
Cook in a hot oven 250 centigrade for 17mins.