Rustic Walnut Rosemary Sourdough

🕒 Prep: 2 hours 30 min
🔥 Cook: 45 min
🍽 Serves: 8
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Welcome to a journey into the art of bread-making with our Rustic Walnut Rosemary Sourdough recipe. This loaf combines the nutty richness of walnuts with the aromatic charm of fresh rosemary, all wrapped up in a crusty sourdough package. Perfect for both novices and seasoned bakers, this bread is a feast for the senses.

Ingredients for Rustic Walnut Rosemary Sourdough

Bread flour is the backbone of this loaf, providing the structure needed to hold all the delightful goodies inside. Whole wheat flour adds a wholesome, nutty undertone that complements the walnuts and rosemary. Speaking of which, walnuts contribute a satisfying crunch and a rich, buttery flavor. The fresh rosemary infuses the dough with its piney, aromatic notes, making each slice savory and fragrant. Our trusty sourdough starter not only brings the signature tang but also aids in the leavening process, while water hydrates the dough to the right consistency. Finally, a dash of sea salt ties all these elements together, enhancing each flavor beautifully.

Tips & Tricks

  • Keep your sourdough starter active and bubbly for the best rise.
  • Use a sharp blade or lame for scoring to get clean, controlled cuts.
  • If your home is cooler, extend the rise time to ensure the dough doubles in size.
  • For a stronger rosemary flavor, lightly crush the rosemary before adding it to the dough.

Serving Suggestions

This rustic loaf pairs wonderfully with a creamy brie or blue cheese. It's also delightful with a drizzle of olive oil and a pinch of sea salt. For breakfast, try toasting a slice and topping it with smashed avocado and a sprinkle of chili flakes.

Frequently Asked Questions

Can I use dried rosemary instead of fresh?
Yes, but freshly chopped rosemary gives a more vibrant flavor. If using dried, use half the amount.
What if I don't have a Dutch oven?
You can use any oven-safe pot with a lid. Just ensure it can handle high temperatures.
How do I know when the bread is fully baked?
The bread should sound hollow when tapped on the bottom, and the internal temperature should reach about 200°F (93°C).

Rustic Walnut Rosemary Sourdough Recipe Walkthrough

Start by mixing together 3 cups of bread flour, 1 cup of whole wheat flour, and 1 1/2 cups of water in a large bowl. Stir until everything is well combined, then cover the bowl and let it rest for 30 minutes. This rest allows the flour to absorb the water, starting the gluten development.

Next, add 1 cup of your sourdough starter and 1 tablespoon of sea salt to the dough. Mix them in until well incorporated. Every 30 minutes for the next 2 hours, perform a series of stretch and folds. This technique helps build the dough’s structure without heavy kneading.

Gently fold in 1/2 cup of chopped walnuts and 2 tablespoons of finely chopped fresh rosemary. Make sure these ingredients are evenly distributed throughout the dough for consistent flavor in every bite.

Let the dough rise at room temperature for about 4-5 hours, or until it has doubled in size. This is when the magic of fermentation happens, developing flavor and texture.

Once risen, pre-shape the dough into a round ball. Let it rest for 30 minutes to relax the gluten. After resting, shape it again into a tight round loaf and place it seam side up in a floured proofing basket.

Cover the basket and refrigerate overnight. This cold fermentation process deepens the flavor and improves the crumb structure.

Preheat your oven to 475°F (245°C) with a Dutch oven inside. Carefully transfer the dough to the hot Dutch oven, score the top for a controlled rise, cover with the lid, and bake covered for 20 minutes. Then, remove the lid and bake for another 25 minutes until the crust turns a beautiful golden brown.

Once baked, cool your loaf on a wire rack before slicing. This cooling time allows the interior to set and makes slicing easier.

Why You'll Love This Recipe

  • Earthy, sophisticated flavor profile from the walnuts and rosemary.
  • Achieves that perfect sourdough crunch on the outside and soft chew on the inside.
  • Uses natural fermentation for a healthier, more digestible bread.
  • Great for any meal, from breakfast toast to dinner side.

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

Step-by-step 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.

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