Cinnamon Toasted Walnut Sourdough Bread
A delicious sourdough bread recipe that is lightly sweetened with honey and studded with toasted walnuts. The crumb is soft and the flavor is incredible! Naturally leavened with sourdough starter.
Yield: 1 loaf
Ingredients
- 100 grams raw walnuts, toasted on stovetop or in oven - coarsely chop them after they've cooled.
- 1 teaspoon cinnamon
- 50 grams sourdough starter at its peak
- 380 grams warm-ish water (around 85 degrees)
- 30 grams honey
- 360 grams bread flour
- 90 grams all-purpose flour
- 50 grams whole wheat flour
- 9 grams fine sea salt (1 1/2 teaspoons)
Instructions
- Preheat oven to 350 degrees F. Spread walnuts on a cookie sheet, and bake for 6 minutes, or until they are just fragrant. You can also do this on the stovetop if you prefer. Remove from oven and pour walnuts onto a plate. Toss with cinnamon and let cool. Once cool, coarsely chop the walnuts.
- In a large bowl, mix starter, water, and honey. Add flours and salt, stirring with a fork to combine. Then use your hands to combine until dough is shaggy and flour is worked into dough. Cover with damp cloth and let rest for 45 minutes.
- After the rest, mix the dough with your hands for 1 to 2 minutes. Then perform your first of four sets of stretch and folds. After you finish the first set, let dough rest for 30 minutes. Perform your second set of stretch and folds, let dough rest for 30 minutes.
- On your third set of stretch and folds, add walnuts to dough and perform your 3rd set of stretch and folds. (They don't have to be totally evenly dispersed. This will happen naturally in your next set of folds, and the bulk fermentation.) Let dough rest 30 minutes, then perform your 4th and final set of stretch and folds.
- Cover dough with damp cloth and let rise until dough is almost doubled. This will go faster if it is warm in your house, and slower if it is cold. When dough is finished proofing, turn it out gently onto a lightly floured surface and let rest for 15 minutes.
- Then you will shape the dough into a circle, as the video shows, pulling the dough gently pulling the dough towards you to create tension. Place into lined banneton, seam side up.
- The second rise can happen on the counter, or overnight in the refrigerator. On the counter it will take about 90 minutes for the second rise, until it has risen about 15% and dough is a bit jiggly. If doing an overnight rise in the refrigerator, use a shower cap to cover the banneton, or put the banneton in a plastic bag to keep the moisture in.
- When you're ready to bake, preheat oven to 450 degrees F. Turn dough out on a piece of parchment paper, gently, and score the dough fairly simply, about 1/2 inch deep. Place loaf into dutch oven and cover.
- Bake for 20 minutes, then remove cover and bake for another 20 to 25 minutes, until beautifully browned and golden. Remove loaf from oven and place on a cooling rack. Slice and enjoy once fully cooled, at least an hour after removing from oven.
