Charcoal Raisin Bread

Directions

• Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.
• Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.
• Shape the dough and rise for another hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so and separate into 2 doughs, flatten the dough, sprinkle the raisin in between and combine onto it. Quickly shape the dough into a round ball. Cover with a kitchen towel and let rise for 1 hour more.
• Preheat the oven and the Dutch oven. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F/ 230C.
• Transfer the loaf to the preheated Dutch oven.The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.
• Cover and bake for 30 minutes. Place the lid on the pot and put it in the oven. Bake covered for 30 minutes. Alert, the lid is hot!
• Uncover and bake for 15 minutes more. Remove the lid and bake for 15 minutes more.
• Cool and slice the bread. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread.