Maple Walnut Sourdough Bread
Elevate your bread-baking game with this irresistible Maple Walnut Sourdough Bread, a perfect blend of earthy, nutty flavors and subtle sweetness. Crafted with a combination of tangy sourdough starter, rich maple syrup, and a hearty mix of bread and whole wheat flours, this artisan loaf is generously studded with toasted walnuts for warm, toasty crunch in every bite. The recipe incorporates a slow fermentation process, enhancing the depth of flavor and yielding a delightfully chewy crumb and crisp golden crust. Ideal for breakfast spreads, gourmet sandwiches, or pairing with cheese and wine, this homemade sourdough bread is a showstopper at any table. Embrace the art of slow baking and savor the reward of bakery-quality bread fresh from your oven.
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Recipe Information
Ingredients
- 150 g Active sourdough starter
- 300 ml Water
- 50 g Maple syrup
- 400 g Bread flour
- 100 g Whole wheat flour
- 10 g Salt
- 100 g Chopped toasted walnuts
Instructions
In a large mixing bowl, dissolve the active sourdough starter in 300 ml of lukewarm water.
Add the maple syrup and mix until well combined.
In a separate bowl, whisk together the bread flour, whole wheat flour, and salt.
Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or your hands until no dry flour remains. The dough will be sticky, which is normal.
Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes (this process is called 'autolyse').
After the rest period, perform a series of stretch and folds: reach under the dough, stretch it upward, and fold it over the top. Rotate the bowl a quarter turn and repeat 3 more times. Let the dough rest for 30 minutes.
Repeat the stretch and fold process 3 more times, resting the dough for 30 minutes between each round (a total of 2 hours). During the second stretch and fold, gently incorporate the chopped toasted walnuts into the dough.
After the final stretch and fold, cover the dough and let it ferment at room temperature for 4-6 hours, or until it has roughly doubled in size.
Transfer the dough to a lightly floured surface and shape it into a round or oval loaf. Place it seam-side up into a floured proofing basket or a bowl lined with a floured kitchen towel.
Cover the dough and refrigerate it overnight (8-12 hours) for a slow, cold fermentation.
The next day, preheat your oven to 240°C (465°F) and place a Dutch oven or baking stone inside to heat for at least 30 minutes.
Carefully transfer the dough onto a piece of parchment paper for easy handling. Score the top of the loaf with a sharp knife or lame to allow it to expand while baking.
Place the dough into the preheated Dutch oven (or onto the baking stone), cover with a lid if using a Dutch oven, and bake for 20 minutes.
Remove the lid and continue baking for another 20-25 minutes, or until the crust is deep golden brown.
Remove the bread from the oven and allow it to cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 450.2 g | 164% | |
| Dietary Fiber | 29.0 g | 103% | |
| Total Sugars | 47.9 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1213 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
