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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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
Directions
Step 1
In a large mixing bowl, dissolve the active sourdough starter in 300 ml of lukewarm water.
Step 2
Add the maple syrup and mix until well combined.
Step 3
In a separate bowl, whisk together the bread flour, whole wheat flour, and salt.
Step 4
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.
Step 5
Cover the bowl with a damp kitchen towel or plastic wrap and let it rest for 30 minutes (this process is called 'autolyse').
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Cover the dough and refrigerate it overnight (8-12 hours) for a slow, cold fermentation.
Step 11
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.
Step 12
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.
Step 13
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.
Step 14
Remove the lid and continue baking for another 20-25 minutes, or until the crust is deep golden brown.
Step 15
Remove the bread from the oven and allow it to cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | 1114.3 grams (1114.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2704 |
| Total Fat 75.20g | 96% |
| Saturated Fat 6.70g | 34% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3961mg | 172% |
| Total Carbohydrate 449.00g | 163% |
| Dietary Fiber 31.10g | 111% |
| Total Sugars 49.20g | |
| Protein 79.50g | 159% |
| Vitamin D 0IU | 0% |
| Calcium 187mg | 14% |
| Iron 25mg | 138% |
| Potassium 1252mg | 27% |
Source of Calories