Combine all ingredients except California Raisins in a mixing bowl. Knead by hand into a smooth and homogeneous dough.

Add California Raisins, and gently mix them into the dough with stretches and folds.

Allow the dough to rest for about 30 minutes.

Give the dough 3 to 4 stretches and folds, rotating the bowl after each one. Let dough rest for 30 to 45 minutes, then repeat stretching and folding.

Divide the dough in half. Each portion should be about 300 g to 330 g. Shape each piece into a boule, dust boules with flour and place in proofing baskets.

Proof loaves for about 45 to 60 minutes. If a gentle poke with a fingertip leaves a slight indent that slowly springs back, the loaves are ready to bake.

Unmould loaves and slash decoratively as desired. Bake loaves in a preheated oven at 240°C for about 30 minutes, with steam for the first 5 to 10 minutes. They are done when well risen and deep golden brown.

Transfer loaves to a wire rack and let cool for at least 1 hour before slicing.