I have been wanting to bake my version of dmsnyder's excellent bread. I prepared and baked as below, and I am delighted with the result.
I started with my usual 2 loaf sourdough recipe, adjusted the flours and add-in to match dmsnyder's recipe.:
Day 1: 10:00 pm
Prepare levain:
40 grams of active starter
120 gr. water
120 gr. of my starter flour mix (80% King Arthur AP, 20% King Arthur Whole Wheat)
Leave on counter loosely covered
Soak raisins:
240 gr. raisins
480 gr. hot tap water
Day 2: Prepare dough
8:30 Mix and autolyse
All of the levain from above
628 gr. King Arthur All Purpose flour
224 gr. King Arthur Whole Wheat flour
108 gr. Organic Whole Rye flour
Water - drain raisins and use reserved water; add warm tap water to get 660 gr. total (temp. ~95F)
Walnuts: toast 192 gr. in a skillet on medium heat. Stir frequently as they will quickly go from nicely fragrant to burnt! Chop coarsely after they cool.
9:15: Add final ingredients:
100 gr. water at 95F
27 gr. salt (I use Kirklands sea salt)
Walnuts and raisins
Mix by hand (I prefer the Forkish "hand-pincer" method)
10:00: 1st stretch and fold
10:45 2nd stretch and fold
11:30 3rd stretch and fold
12:15 4th stretch and fold (optional, based upon the strength of your dough, etc.)
2:00: Preshape
Ease out of the container onto a lightly floured work surface. Divide into two portions (you can eye-ball it, but as a chemistry grad I weigh the container and dough, then scale the divided dough into very equal portions...I drive my wife crazy).
Shape into a boule and cover (I use two large metal bowls, but you can use oiled plastic wrap or a bakers cloth).
2:30 Final shaping
Tighten up the boules
Place into bannetons. I used lightly floured kitchen linens to ensure the dough does not stick to the basket
Put baskets into plastic bags and put into the fridge
Day 3: Baking
Place Dutch ovens on oven. I have one stainless steel, and one cast iron combo-cooker on the middle rack. On the bottom rack I place two cookie sheets to reduce the radiant heating on the bottom of the Dutch ovens.
Pre-heat oven to 475F. . It takes about an hour for my oven to reach operating temp. If I have advanced the schedule, I'll delay start the oven so it is heated when I awake. This way I can pop the dough in the oven and take the bread to work!
Take the dough from the fridge and remove from bags. I have round pieces of parchment that I place on top of the dough (still in the basket).
Take the Dutch ovens out of the oven, and place over the baskets.Slide the Dutch oven to the edge of the counter (mine are marble), and hold the basket; lift the basket fully into the Dutch oven and invert.
Grab the corners of the cloth, and gently lift out the cloth and basket from the Dutch oven.
Score the loaves.
Cover and place into the oven.
Reduce heat to 450F.
Uncover after 20 minutes.
You can leave the loaves in the Dutch oven for the rest of the bake, but I prefer to remove the loaves after 10 minutes and place directly on the rack to expose the entire loaf.
20 minutes after taking the lid off, test the loaves. I test with an instant read thermometer inserted though the bottom of the loaf, and I target a minimum temperature of 205F.
Once done, place on cooling rack for at least 2 hours before slicing.