Walnut Sourdough Bread
By From Luxembourg With Loaf · Last edited May 14, 2026
Walnut Sourdough Bread
By From Luxembourg With Loaf · Last edited May 14, 2026
Sourdough in combination with nuts is simply unbelievably good. The light acidity of the bread combined with the incredible aroma of walnuts was at the top of my bucket list. Now I have fulfilled my wish and developed a walnut sourdough bread. And as if that wasn't enough, I've also included a simple way to make bread rolls from it.
- Total weight
- 1,774g
- Yield
- 2units
- Unit weight
- 887g
- Hydration
- 80%
Ingredients
Levain
168gMain dough
1,774gProcess
Levain Preparation
Mix the wheat flour, water, and sourdough starter. Cover and leave at room temperature overnight (approximately 12 hours) until active.
Initial Mixing (Autolyse/Incorporate)
In a stand mixer, combine the wheat flour, rye flour, the majority of the water, and the levain. Mix at low speed for 10 minutes.
Final Mixing
Increase the mixer speed. Gradually add the salt and the reserved water. Continue mixing for 5 minutes until the dough is smooth and shows good gluten development.
Inclusions
Add the roasted walnuts to the mixer. Mix on low speed for 2 minutes until the nuts are evenly distributed throughout the dough.
Bulk Fermentation & Strengthening
Transfer the dough to a greased container. Let it rest for 30 minutes. Perform one set of coil folds every 30 minutes for the next 2 hours (4 sets total).
Ambient Fermentation
Allow the dough to ferment undisturbed at room temperature for 3 to 6 hours, depending on the activity of the dough and room temperature.
Dividing & Preshaping
Gently turn the dough onto a floured surface. Divide as desired (for loaves or rolls) and preshape into rounds. Let the dough relax for 30 minutes.
Final Shaping
Shape the dough into its final form and place into floured bannetons.
Cold Proof
Cover the dough and place in the refrigerator for a cold overnight proof to develop flavor and acidity.
Baking (as bread)
Bake the dough onto a preheated pizza stone
Baking (as rolls)
Divide dough into 4-6 pieces
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