Ingredients

100g White Starter
310g Water
450g Shipton No.4
8g Salt
40g Caster Sugar
2 tsp Mixed Spice
100g Sultanas

Method

Ensure starter has doubled in size.

Mix everything apart from the sultanas and leave for 30 mins. Perform stretch & folds every half hour, adding a handful of raisins before each set, until dough passes the window pane test - normally 4 sets. Then transfer to clear container to increase in volume by 25% - 30% - normally 3-4 hours.

Preshape. Rest for 15 mins.

Final shape. Place in banneton and refrigerate until the morning.

Preheat oven & Pyrex casserole dish on 275°C

Clear the sides, get everything ready, greaseproof paper, grignette, trivet etc.

Place cut-to-size greaseproof paper on top of the banneton, followed by the board, then flip. Slash the top.

Take the HOT casserole dish out of the oven, slide the bread into the base, quickly put the lid on get in the oven ASAP.

Bake at 275°C for 20 mins. Then for a dark crust, turn down to 225°C, take the lid off and bake for another 20 mins. Or for a lighter crust turn down to 200°C, take the lid off and bake for 25 mins.

Allow to cool fully before tucking in. It can also be made in a tin to be more toaster friendly.