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1
Several hours or the day before baking the bread, prepare the soaker and dough.
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2
For the soaker, combine the orange zest and juice, raisins, fennel seeds and 1/4 cup of water in a bowl.
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3
Cover and let sit for at least 1 hour before making the dough.
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4
To mix the dough by hand, break up the starter in the warm water, then stir in the raisin soaker.
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5
(For a moister loaf, you can add 1/2 to 3/4 cup more water, but note that this makes for an incredibly sticky dough, best handled by those using a mixer or who are used to working with dough.)
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6
Add the flours and mix just until all the flour has been incorporated.
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7
Let the dough rest for 20 minutes, then, on a lightly floured surface, knead in the salt for 2 minutes.
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8
Let rest again for 10 minutes, then knead for 2 minutes more.
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9
This process may be repeated several times.
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10
Longer mixing will give a more uniform crumb structure; less mixing a more irregular crumb with larger holes.
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11
The dough will be sticky and rough at this point, but will smooth out as it rests.
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12
If the dough is too wet, use a dough scraper to help knead it, or simply knead it in the bowl.
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13
(If using a mixer, the dough may be mixed on low speed and allowed to rest for the same amount of time as above until it can be stretched out into a fine sheet.)
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14
After kneading, let the dough rest at room temperature for approximately 3 hours.
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15
Give the dough a quick fold, cover and place in a refrigerator or cool pantry for several hours, or overnight.
