Candied Walnut Chocolate Chip Sourdough
Candied Walnut Chocolate Chip Sourdough

Candied Walnut Chocolate Chip Sourdough

A rich, indulgent sourdough loaf studded with crisp maple-candied walnuts and pockets of melted dark chocolate. This decadent bread balances deep caramel notes with a soft, open crumb and is perfect for breakfast, dessert, or a cheeky snack, baked in your Krustic Dutch Oven.

Baked delights Oval
PREP TIME45 minutes hands-on
COOK TIME45-50 minutes
SERVES10-12 thick slices, one large loaf
TOTAL TIME18-24 hours

INGREDIENTS:

  • 360 grams water
  • 100 grams active sourdough starter
  • 450 grams strong bread flour
  • 50 grams rye flour (optional, or use an extra 50 grams of bread flour)
  • 10 grams salt
  • 50 grams walnut pieces, lightly chopped
  • 1 tablespoon maple syrup
  • 50 grams chocolate chips

METHOD:

  1. In a large bowl, combine water and starter, mix until milky. Add flour and salt and mix with a dough whisk or hands until well combined into a shaggy dough. Cover and rest for 30 minutes.Image
  2. Stretch and fold the dough 4-5 times to create a ball, then place it back in bowl, cover and set aside for 1 hour.Image
  3. Make the candied walnuts: place walnuts on a tray and drizzle with maple syrup. Bake at 325°F for 10 minutes or until beginning to caramelize. Remove from he oven and cool. Then add to a bowl with chocolate chips and stir together.Image
  4. Perform 2-3 sets of stretch-and-folds during the first 2 hours of bulk fermentation, approximately 30-45 minutes apart. Then bulk ferment at room temperature for 5–12 hours, or until the dough is domed with scattered bubbles under the surface.Image
  5. Tip out onto a slightly wet surface and stretch out into a rectangle. Scatter half the walnut mixture on top, fold the top and bottom into the center to form a log.Image
  6. Add remaining nuts and roll up into a tight oval shape, pinching the ends to enclose the filling. Shape gently to increase surface tension, then place into a floured banneton and cold proof overnight. When ready to bake: Preheat your Krustic Dutch oven in the oven to 450°F for 30-40 minutes. Remove dough from the fridge.Image
  7. Flip the dough out onto the Silicone Transfer Mat and score. Carefully place it inside the Dutch oven and add the lid. Bake 30 minutes, remove lid and bake a further 20-25 minutes, being careful not to burn.Image
  8. Cool completely before cutting into slices.Image
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GALLERY:

NOTES:

  • The caramelized walnut pockets should be evenly distributed with streaks of chocolate peeking through the crumb.
  • This loaf is excellent toasted with butter, chocolate spread, or peanut butter, or eaten plain while still slightly warm.
  • For a more dessert-style loaf, sprinkle 1 teaspoon cinnamon and 1 tablespoon of brown sugar over the nuts when shaping the dough.
  • Use almonds, or hazelnuts in place of the walnuts if you prefer.
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