Irish soda sourdough bread with raisins and nuts

Irish Soda Bread is a quick bread, which does not include yeast. Instead of yeast, baking soda in combination with an acidic ingredient, such as buttermilk, is used to raise the bread. Instead of buttermilk, sourdough was used in this bread. Before baking, it is cut in the form of a cross. There are a few theories about why this cross. One says it's to dispel evil, the other says it has a much simpler reason, which is to be able to cut up better when it's baked. It's an unknown.
The dough does not need to be kneped, it does not even need to be kneped.
If you knead the dough too much, the bread becomes chewy. It is a matter of briefly mixing in a bowl and then forming a ball on the counter. A machine is not involved. You have to like a little dressed, it's a somewhat incoherent sticky dough.

Irish soda sourdough bread with raisins and nuts

• 340 grams patisserie flour (low protein content, 10% or less)
• 1 teaspoon baking soda/sodium bicarbonate
• 2.5 grams salt
• 120 grams raisins
• 50 grams walnuts or pecans, in small pieces
• grated zest of 1 orange
• 240 grams active wheat sourdough, 100% hydration
• 125 grams water
• 60 grams honey
• 55 grams melted butter

Preheat the oven to 200C.

Mix flour, baking soda and salt in a bowl. Add the raisins, nuts and orange zest and mix.
In a separate bowl, stir together the sourdough, water, honey and
butter.
Pour the wet ingredients together with the dry ones and mix briefly with a spatula.
Pour the mixture onto a lightly floured countertop and quickly knead the dough into a ball.
Place the dough ball on a baking sheet lined with baking paper and press a little
flatter. With a screen knife, cut a cross into the dough, about 1 cm deep.
Bake the bread in the middle of the oven for 30 - 35 minutes until golden brown and cooked
through. Allow to cool on a wire rack.