No-knead sourdough and walnuts bread, an easy recipe
An easy recipe to get a delicious bread as the baker's
Portions 1 loaf
Print Recipe
Équipements
- Blade (or a sharp knife)
Ingredients
- 100 ml sourdough
- 60 g rye flour
- 440 g unbleached flour
- 320 ml water at room temperature and filtered
- 80 g walnuts roughly chopped
- 1 teaspoon salt
Instructions
- Feed your starter about 8 to 12 hours before preparing your dough.
- In a bowl pour the sourdough (already activated) and the water. Mix.
- Add the rye flour, unbleached flour and salt. Mix roughly to obtain a paste (no need to be homogeneous).
- Film with plastic wrap. Leave to rest for 8 to 12 hours at room temperature.
- Place the dough on a floured surface (it will be a little sticky, also flour your hands). Work it a little with the heel of your hand to obtain a homogeneous paste (lets say about 10 times), and add the walnuts.
- Place parchment paper in the bottom of the dutch oven and place the loaf on top. Seal with plastic wrap.
- Boil some water then place it in a bowl inside the oven off, on the lower rack. Place the dutch oven on the middle rack. Leave to rest for 2 hours.
- Take the dutch oven and the bowl of water out of the oven, and preheat it to 230°C (450°F).
- Score the dough with a blade or a sharp knife, put the lid on the dutch oven and place it in the oven for 30 min. Then remove the lid and cook for another 10 minutes.
- Let cool before enjoying.
