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 Delights oval
PREP TIME45 minutes hands-on
COOK TIME45-50 minutes
SERVES
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 and 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 30 minutes.Image
  2. Stretch and fold the dough 4-5 times to create a ball then place back in bowl, cover and set aside 1 hour.Image
  3. Make the candied chocolate nuts: place walnuts on a tray and drizzle with maple syrup. Bake at 325F for 10 minutes or until beginning to caramelize. Remove from oven and cool. Then add to a bowl with chocolate chips and stir together.Image
  4. Perform 2-3 further sets of stretch and folds then leave aside to bulk ferment. This can take anywhere from 5-12 hours, depending on the room and dough temperature. Check for a domed appearance and scattered bubbles under the surface of the dough.Image
  5. Once bulk fermented, 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 centre to form a log.Image
  6. Add remaining nuts and roll up into a tight oval shape, pinching the ends to enclose filling. Shape gently to increase surface tension, then place into a floured banneton and cold proof overnight. When ready to bake: Preheat Krustic in the oven to 450F for 30-40 minutes. Remove dough from fridge.Image
  7. Flip the dough out onto a silicon sling and score. Carefully place inside the Krustic 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 caramelised walnut pockets should be evenly distributed with streaks of chocolate peeking through the crmb.
  • 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.