Rosemary, potato, and raisin sourdough

This one started by just being a simple potato bread, but during the mixing of the ingredients I decided to experiment and added a few more things, fresh rosemary leaves and some raisins.

Dough during the kneading stage

Ingredients:

• 250g sourdough starter (100% hydration)
• 300g water
• 75g grated potatoes, with skin
• 25g honey
• 2 sprigs of rosemary (leaves only)
• 100g raisins
• 2tsps salt
• 150g wholemeal bread flour
• 350g white bread flour

Method:

• In a large bowl mix the starter, water, potatoes, honey, rosemary, raisins, and the salt. Add the flours and mix until everything is well incorporated and you have a slightly sticky dough. Cover with a cloth and rest the dough for 30 minutes.
• On an oiled surface, knead the dough 10 to 12 times, shape into a ball, put it back in the bowl and cover it. Repeat this process three more times.
• After the last knead, put the dough back in the bowl, cover with a cloth and rest it for 1 hour.
• Transfer the dough onto a lightly floured surface and pre-shape it into a ball. Cover the dough and let it rest for 15 minutes.
• Shape the dough into a tight ball and put it in a floured bread basked, seam side up, and proof it for about 4 hours.
• Bake in a pre-heated oven to 230C for 20 minutes, reduce the temperature to 220C and bake for a further 30 minutes or until done.

The finished product - Rosemary, potato, and raisin sourdough bread