From the water, reserve enough to dissolve the yeast and salt, lecithin and vitamin C (roughly 1tbsp). In a mixer with the paddle attachment, mix the flours, the spices and the rest of the water at the lowest speed and for only 20 seconds. Cover the bowl with plastic wrap and let it stand for at least 30 minutes so the flour can hydrate itself. In the meantime soak the raisins in warm water.
When the time is almost over, in two little bowls divide the reserved water and sprinkle the yeast over one and the salt, lecithin and vitamin C in the other. Let the yeast hydrate for only 1 minute and then sprinkle it over the dough and mix, always with the paddle attachment, for a few seconds. Now sprinkle in the salted water with the raisins and mix the dough at the second speed for roughly 2 minutes.
Slightly oil the bowl where your dough will rest and with your hands also oiled and a bench scraper, transfer the dough into it. Cover it with plastic wrap and let ferment for 45 minutes in a warm environments (ideally, the dough temperature should be around 22C/72F and the environment temperature shouldnt exceed 30C/86F ).
When the time is almost over, oil the counter using an oiled paper towel; dump the dough onto it and let it flatten out by itself (or delicately use your fingers to do so). At this point, lift the left third of the dough and gently fold it across the rest of the dough, allow it some time for the dough to spread and relax; repeat with the right, top and bottom sides. This is a more delicate way of incorporating oxygen into your dough and redistributes yeasts food supply than the classical punching down of the dough.
Put the dough back into the bowl turning it over so that the part touching the counter is up again and cover it with plastic foil. At this point you may even put your dough in your fridge and let it ferment overnight; in this case let it come to room temperature the next day (1h or so should be enough) before proceeding with the recipe. If you decide not to do the overnight fermentation, just let the dough rest for another 45minutes.
At this point proceed with the folding process once more. Let the dough rest on the counter for roughly 20 minutes, covered with some plastic wrap.
At this point the dough is ready to shape. Using a cupping and rotating movement stretch the top of the boule tucking the dough underneath. When the top looks nice and smooth, seal together the seam on the bottom of the boule by pinching both sides together. Put the boule on a sheet of baking paper and let it rise for 1h to 1h1/2.
Naturally you may divide the dough to do individual smaller boules.
In the meantime, warm up your oven to 240C/464F; if you have it, slip in a baking stone on the lower third of your oven. After some time, put few clean and smooth stones (you can find them in any garden shop) into a high pan and slip the whole thing on the bottom of the oven near the door. Before putting in the bread, pour 1 cup of boiling water over