I am interested in the lean type of dough this is and the wetness could work as no-knead bread, increased hydration to 75%, would you allow this.MvdM

I have swopped the butter for olive oil. I doubled the recipe as per the original one. I just mixed everything together at once. The kneading is low, as per your incorporating the raisins. I let it rest for 18 hours and there it is converted to a no-knead bread, by the famous, or notorious Jim Lahey. What do you think? I can send photos of the process, if required.