Walnut Sourdough
Prep
8 hrs
Cook
45 mins
Servings
8
Difficulty
Medium
Making walnut sourdough has become one of my favorite weekend projects, and I'm excited to share it with you. This rustic loaf combines the tangy complexity of sourdough with the wonderful crunch and richness of toasted walnuts. What I love most is that it's surprisingly simple to make with just basic ingredients you probably have on hand, and the long fermentation does most of the work for you while you go about your day. Walnuts aren't just delicious either; they're packed with omega 3 fatty acids that are genuinely good for your heart and brain. The result is a beautiful, crusty loaf that tastes like it came straight from an artisan bakery, but costs just a fraction of what you'd pay there.
Ella x
Ingredients
- 200 mlactive sourdough starter(fed and bubbly)
- 300 mlwarm water
- 500 gbread flour
- 10 gsea salt
- 150 gwalnuts(roughly chopped and toasted)
- 15 mlhoney
- 10 mlolive oil(for shaping)
- 30 gcornmeal or flour(for dusting)
Detail level
Instructions
- 1
Mix the sourdough starter, warm water, and bread flour in a large bowl until a shaggy dough forms. Let rest for 30 minutes to allow the flour to fully hydrate.
Tip: This autolyse period helps develop gluten naturally.
- 2
Add the salt and honey to the dough, then knead for 10 minutes until smooth and elastic. Gradually incorporate the toasted walnuts during the final minutes of kneading.
Tip: Toast walnuts at 180°C for 8 minutes before adding to enhance their flavor.
- 3
Place the dough in an oiled bowl, cover with a damp cloth, and perform 4 sets of stretch and folds at 30-minute intervals over the next 2 hours, then leave to bulk ferment for 4-6 hours at room temperature until doubled in size.
Tip: The dough should feel airy and show visible bubbles when ready.
- 4
Turn the dough onto a lightly floured surface and gently shape into a round boule, being careful not to deflate it. Place seam-side up in a flour-dusted banneton basket.
Tip: Let the shaped dough rest at room temperature for 30 minutes before the cold proof.
- 5
Cover the banneton and place in the refrigerator for 8-12 hours to develop flavor and make scoring easier.
Tip: A long cold fermentation enhances the sourdough's tangy flavor and keeps the dough manageable.
- 6
Preheat a Dutch oven in a 230°C oven for 45 minutes. Carefully turn the dough onto parchment paper and score the top with a sharp blade in your desired pattern.
Tip: A deep score allows steam to escape and creates an attractive ear on the bread.
- 7
Transfer the scored dough on parchment into the hot Dutch oven, cover with the lid, and bake for 25 minutes. Remove the lid and bake for another 20 minutes until deep golden brown.
Tip: The covered phase traps steam for a crispy crust; uncovering allows browning.
- 8
Remove from the oven and cool on a wire rack for at least 1 hour before slicing to allow the crumb structure to set properly.
Tip: Cutting too early releases steam and can make the bread gummy inside.
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