Toasted Walnut and Honey Sourdough Bread

Step 1

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.

Step 2

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.

Step 3

After the rest, mix the dough with your hands for 1 to 2 minutes. Then perform your first set of stretch and folds. You will then let rest for 30 minutes, and perform your 2nd set of stretch folds. 30 minutes later, 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.

Step 4

Cover with damp cloth and let rise until dough is almost doubled, about 6-7 hours at 70 degree F temperature. Will take longer if it is cooler in your home.

Step 5

Turn dough out onto a lightly floured surface and let rest for 20 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.

Step 6

The second rise can happen on the counter, or if it works better for your schedule, overnight in the refrigerator. On the counter it will take about 90 minutes for the second rise, until it has slightly risen and dough is a bit jiggly. If you do the second rise in the refrigerator, remove it in the morning when your oven is preheated. It will have risen properly by then.

Step 7

Preheat oven to 450 degrees F. Turn dough out on a piece of parchment paper, gently, and score the dough fairly simply, about 1/4 to 1/2 inch deep. Place loaf into dutch oven and cover. (Yes, you can bake this in a cold dutch oven. If you want to preheat you can, but I don't notice a huge difference in oven spring.)

Step 8

Bake for 20 minutes, then remove cover and bake for another 20 to 25 minutes, until beautifully browned and golden..

Step 9

Remove loaf from oven and place on a cooling rack. Slice and enjoy once fully cooled, at least an hour after removing from oven.