This Apple and Walnut Sourdough combines the tangy taste of traditional sourdough with the sweet crunch of apples and earthy walnuts. Perfect for autumn mornings or as a unique accompaniment to cheese boards, this loaf brings rustic, wholesome flavors to your table.
Ingredients:
For the Dough:
- 500g strong bread flour
- 150g active sourdough starter (fed and bubbly)
- 300ml water
- 10g salt
- 1-2 apples, peeled, cored, and diced (about 150g)
- 100g walnuts, toasted and roughly chopped
- 2 tbsp honey (optional)
For Feeding Your Starter:
- 100g strong bread flour
- 100g water
Equipment:
- Mixing bowl
- Banneton (proofing basket) or a lined bowl
- Dutch oven or baking stone
Instructions:
1. Feed Your Starter:
Make sure your sourdough starter is active and bubbly before you begin. Feed it with equal parts water and flour (100g of each) and let it sit for 4-6 hours at room temperature, or until doubled in size and ready for baking.
2. Toast the Walnuts:
Preheat the oven to 180°C (350°F). Spread the walnuts on a baking tray and toast them for 5-7 minutes until fragrant. Let them cool, then roughly chop.
3. Mix the Dough:
In a large mixing bowl, combine:
- 500g bread flour
- 150g active sourdough starter
- 300ml water
- 10g salt
- 2 tbsp honey (optional)
Mix until a rough dough forms. The dough should feel sticky, but it will come together during the folding process.
4. Add Apples and Walnuts:
Gently fold in the diced apples and toasted walnuts, ensuring they are evenly distributed throughout the dough.
5. Autolyse (Rest):
Let the dough rest for 30 minutes. This allows the flour to fully hydrate and the gluten to start developing, making the dough easier to work with.
6. Stretch & Fold:
Perform a series of stretch and folds every 30 minutes for 2 hours. To do this, gently stretch one side of the dough and fold it over the rest, rotating the bowl and repeating until all sides are stretched and folded.
7. Bulk Fermentation:
Cover the dough and let it rest for 4-6 hours at room temperature, or until it has doubled in size. In cooler temperatures, this process may take a bit longer.
8. Shape the Dough:
Once the dough has risen, gently turn it out onto a floured surface. Shape it into a round or oval loaf. Place it seam-side up into a banneton (proofing basket) or a lined bowl, and let it rest for 30 minutes to an hour, or refrigerate overnight for a slow ferment.
9. Preheat the Oven:
If you’re proofing overnight, remove the dough from the fridge about 30 minutes before baking. Preheat your oven to 230°C (450°F) with a Dutch oven or baking stone inside for at least 30 minutes.
10. Bake the Sourdough:
Carefully turn the dough out onto a piece of parchment paper. Score the top of the loaf with a sharp knife or bread lame to allow the dough to expand while baking.
Place the dough into the preheated Dutch oven or onto the baking stone, cover with a lid, and bake for 20 minutes.
After 20 minutes, remove the lid and bake for another 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
11. Cool and Enjoy:
Transfer the baked bread to a cooling rack and allow it to cool completely before slicing. This helps develop the crumb structure and ensures the flavors settle.
Tips for Success:
- Choose the Right Apples: Firm, slightly tart apples like Granny Smith or Braeburn hold their shape well during baking and add a nice contrast to the sourdough.
- Overnight Proofing: For a more pronounced sourdough flavor, let the dough ferment overnight in the fridge. This extended proofing time deepens the flavor and enhances the bread’s texture.
- Experiment with Add-Ins: Feel free to add a sprinkle of cinnamon or a handful of raisins for an extra touch of sweetness in your apple and walnut sourdough.
This Apple and Walnut Sourdough is a deliciously hearty loaf with a lovely balance of sweet and nutty flavors. It’s perfect on its own, toasted with butter, or served alongside cheese for a seasonal treat. Enjoy!
