Raisin Roll Sourdough

Mix the starter ingredients in one container and the raisins and orange juice in another. Cover and allow both to rest overnight at room temperature.

Combine the flour, prepared starter, milk, eggs, and sugar. Mix until a cohesive dough forms and let it rest for 30 minutes.

Incorporate the salt and butter into the dough. Mix thoroughly until the butter is fully emulsified and the dough is smooth. Rest for 30 minutes.

Squeeze the excess juice from the soaked raisins. Laminate the dough by stretching it into a thin rectangle, distribute the raisins evenly across the surface, and fold the dough back up. Rest for 30 minutes.

Perform one set of stretch and folds to organize the gluten structure and incorporate the fruit further. Let the dough rest for another 30 minutes.

Divide the dough into 110g portions. Shape into tight rolls and place them seam-side up (upside down) on a floured kitchen towel for the final proof.

Score if desired and transfer to the oven, following the specific temperature phases and steam requirements.