Sourdough Bread with Kvass and Raisins

Combine the sourdough starter, kvass, and both types of flour. Mix until uniform and let rest for 30–40 minutes (autolyse).

Add the salt and raisins (plus honey, if using), and incorporate them thoroughly.

Perform 3–4 stretch and folds at 30-minute intervals over the first 2 hours.

Then let the dough ferment until it increases in volume by roughly 50–60%. This usually takes another 2.5–3 hours, but go by the dough's progress.

Shape the dough into a loaf and transfer it to a proofing basket.

Place in the refrigerator for 10–14 hours.

Preheat the oven with a Dutch oven or a baking stone/sheet to 400–480 °F (240–250 °C) for 40–45 minutes.

Take the dough straight from the fridge, score the top, and bake: for 20 minutes covered (or with steam) at 440–480 °F (240–250 °C); then for 20–25 minutes uncovered (or without steam) at 425 °F (220 °C).