Sourdough Bread with Walnuts
Sourdough bread with walnuts from Spoonsparrow: Try this delicious treat from the oven!
Ingredients
- 20 g Sourdough starter (wheat sourdough)
- 410 g lukewarm water
- 290 g wheat flour Type 1050
- 50 g walnut kernels
- 250 g spelt flour Type 1050
- 10 g salt
Instructions
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1.
Mix sourdough starter with 40 g lukewarm water. Add 40 g wheat flour Type 1050, mix well and let it ripen in a covered glass at room temperature for 3-6 hours. The volume should approximately double. Roughly chop the walnuts and soak them in cold water for 2 hours. Then drain and let them drip.
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2.
About 30–60 minutes before the sourdough is ready, prepare the autolyse dough: Mix 350 g lukewarm water with spelt flour, remaining wheat flour and walnuts and knead lightly. Let it rest at room temperature covered. Then add the ripened sourdough to the autolyse dough and knead everything well by hand. Dissolve salt in 20 g lukewarm water, add it to the dough and work it in well. Immediately knead for 5 minutes by hand or with a kneading machine, then let it rest for 5 minutes. Repeat this kneading process twice more.
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3.
Moisten a baking dish with wet hands, put the dough in and let it rest in a warm place covered for 30 minutes. Then stretch and fold the dough with wet hands. To do this, grab under the dough in the middle, pull it up and fold in the hanging ends. Turn the baking dish and repeat the process. Let the dough rest for another three times 30 minutes, then stretch and fold. Then let it ripen for a further 1.5 hours in the baking dish.
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4.
Carefully slide the dough onto a lightly floured work surface. Fold the sides inwards tightly, remove excess flour with a brush. Roll the dough tightly but carefully from the bottom up. Place it in a floured, elongated proofing basket with the seam facing up. Cover with a plastic hood or cling film and let it ripen in the refrigerator for 12 hours or overnight.
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5.
The next day, invert the bread onto a piece of baking paper, brush off any excess flour from the surface. Cut the loaf diagonally with a sharp knife. Bake in a preheated oven (with baking stone and steam or with hot cast iron pot) at 250 °C (convection: not recommended) for 35 minutes (with cast iron pot: with lid). Remove the lid and finish baking for 5–10 minutes. Let the bread cool on a wire rack.
