Easy Walnut Sourdough Bread and Rolls
Sourdough paired with walnuts creates a wonderful combination of flavors. The acidity of the sourdough and the nutty aroma of roasted walnuts make this bread truly special. This recipe covers both a walnut sourdough bread and an easy hack to transform the dough into delicious rolls.
| Ingredient | Weight | % |
|---|---|---|
| Wheat Flour | 80g | 100 |
| Water | 80g | 100 |
| Sourdough Starter | 10g | 13 |
Levain
- Fermentation Time: Overnight at room temperature
Mix wheat flour, water, and sourdough starter to create the levain. Let it ferment overnight on the countertop.
| Ingredient | Weight | % |
|---|---|---|
| Wheat Flour | 680g | 100 |
| Rye Flour | 120g | 18 |
| Water | 620g | 91 |
| Levain | 170g | 25 |
Main Dough
- Mixing Time: 10 minutes on low speed
The next morning, mix wheat flour, rye flour, water (hold back 50g for later), and levain in a mixer for 10 minutes at low speed.
| Ingredient | Weight |
|---|---|
| Salt | 16g |
| Remaining Water | 50g |
Add Salt and Remaining Water
- Mixing Time: 5 minutes on high speed
Increase the speed of the mixer and add the salt and the remaining water. Mix for another 5 minutes.
| Ingredient | Weight |
|---|---|
| Roasted Walnuts | 170g |
Add Walnuts
- Mixing Time: 2 minutes
Add the roasted walnuts to the dough and mix for another 2 minutes.
Bulk Fermentation
- Duration: 3-6 hours at room temperature, with coil folds every 30 minutes for the first 2 hours
Transfer the dough into a greased plastic container and perform a set of coil folds every 30 minutes for the first 2 hours. After that, let the dough ferment at room temperature for 3-6 hours until it has grown in size.
Shaping
- Rest Time: 30 minutes after preshaping
After bulk fermentation, divide and preshape the dough. Let it rest for 30 minutes before the final shaping and placing it in a banneton.
Cold Proof
- Refrigeration Time: Overnight in the fridge
Place the shaped dough in the banneton and refrigerate it overnight for a cold proof.
Baking the Bread
- Baking Time: 20 minutes at 250°C / 482°F, then 25 minutes at 220°C / 428°F
Preheat the oven to 250°C / 482°F. Bake the bread in a closed Dutch oven for 20 minutes, then uncover and bake for another 25 minutes at 220°C / 428°F.
Baking the Rolls
- Baking Time: 20 minutes at 250°C / 482°F with steam, then 10-15 minutes at 220°C / 428°F
Divide the dough into 6 pieces for rolls. Preheat the oven to 250°C / 482°F and bake the rolls on a baking steel for 20 minutes with steam. Release the steam and bake for another 10-15 minutes at 220°C / 428°F.
