Rustic Walnut Rosemary Sourdough
Discover the artisanal flair of this Rustic Walnut Rosemary Sourdough, a unique twist on traditional sourdough with added earthy notes perfect for bread lovers. Ideal for sandwiches or standalone enjoyment.
Prep time: 2 hours 30 minutesCook time: 45 minutesServes: 8
Ingredients
3 cups bread flour
1 cup whole wheat flour
1/2 cup walnuts, chopped
2 tbsp fresh rosemary, finely chopped
1 cup sourdough starter
1 1/2 cups water
1 tbsp sea salt
Instructions
1. In a large bowl, mix the bread flour, whole wheat flour, and water until fully combined. Cover and let rest for 30 minutes.
2. Add the sourdough starter and sea salt to the dough, mixing until incorporated. Perform a series of stretch and folds over 2 hours, every 30 minutes.
3. Gently fold in the chopped walnuts and fresh rosemary until evenly distributed.
4. Let the dough rise at room temperature for 4-5 hours or until doubled in size.
5. Pre-shape the dough into a round ball and let it rest for 30 minutes.
6. Shape the dough into a tight round loaf and place it seam side up in a floured proofing basket.
7. Cover the basket and refrigerate overnight for cold fermentation.
8. Preheat your oven to 475°F (245°C) with a Dutch oven inside.
9. Carefully transfer the dough to the hot Dutch oven, score the top, and cover with the lid.
10. Bake covered for 20 minutes, then remove the lid and bake for an additional 25 minutes or until the crust is golden brown.
11. Cool on a wire rack before slicing.
Storage
Store in a paper bag or bread box at room temperature for up to 3 days.
Reheating
Preheat your oven to 350°F (175°C) and warm the bread for 8-10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
