sourdoughartisanmediterranean
    Perfect Sourdough Walnut Bread

    Perfect Sourdough Walnut Bread

    Great crust, soft inside - and it's got walnuts!

    This is the perfect sourdough bread recipe! Great crust, soft inside, and it's got walnuts! I don't buy bread anymore because I can make this incredible sourdough walnut bread at home. The combination of active sourdough starter and toasted walnuts creates an amazing depth of flavor and incredible aroma.

    This recipe uses the "lift and slap" technique to develop perfect gluten structure without traditional kneading. The overnight cold fermentation in the fridge develops complex flavors while maintaining an incredibly soft crumb - surprisingly tender for sourdough bread. Follow along with the video below to see the exact folding and shaping techniques for this beautiful loaf.

    Watch how to work with sourdough and shape this stunning walnut bread!

    Ingredients

    • 290 ml Water(1 ¼ cups)
    • 100 g Active sourdough starter
    • 450 g Bread flour(3 ¾ cups)
    • 10 g Salt(2 tsp)
    • 40 g Walnuts(⅓ cup, chopped)

    Step-by-Step Instructions

    1. 1
      Mix dough: Combine 290ml water with 100g active sourdough starter. Add 450g bread flour and 10g salt. Mix until no dry flour remains.
    2. 2
      First rest and add walnuts: Cover and rest 30 minutes. Chop 40g walnuts and add to dough. Stretch and fold 4 sides to center, incorporating walnuts. Lift and slap.
      Timer Available:First Rest (30:00)
    3. 3
      Second rest and fold: Cover and rest 40 minutes. Repeat stretch and fold. Lift and slap.
      Timer Available:Second Rest (40:00)
    4. 4
      Third rest and fold: Cover and rest 40 minutes. Do one more gentle stretch (dough should be elastic). Lift and slap gently.
      Timer Available:Third Rest (40:00)
    5. 5
      Bulk rise: Cover and let rise 2-3 hours until doubled in size.
      Timer Available:Bulk Rise (2:30:00)
    6. 6
      Pre-shape: With wet hands (no flour), transfer to surface and tuck under to form a ball. Bench rest uncovered 30 minutes.
      Timer Available:Bench Rest (30:00)
    7. 7
      Final shape: Sprinkle flour on top, free from surface, and flip. Gently stretch, fold using sourdough technique, and roll tightly. Place seam-up in floured banneton.
    8. 8
      Cold proof: Cover and proof overnight in fridge or 1 hour at room temperature (poke test: should bounce back slowly). Turn out, smooth flour, and score.
    9. 9
      Bake: Cover with another tray and bake covered at 450°F (230°C) for 25 minutes. Remove the top tray and bake uncovered for 10 more minutes until deeply golden and crispy.
      450°F (230°C)
      Timer Available:Baking Time (35:00)
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    It sings! The crust is amazing! Crunchy outside, soft inside - the walnuts release an incredible aroma! This is incredibly soft for a sourdough bread. Perfect with the customary butter - so TASTY!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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