Maple Walnut Sourdough Hearth Loaf
Maple Walnut Sourdough Hearth Loaf

Maple Walnut Sourdough Hearth Loaf

A slightly sweet, slightly sour loaf studded with walnuts perfect for eating slathered with butter and an extra drizzle of maple syrup.

Round Timeless loaves
PREP TIME8 Hours+ Overnight Proofing Time
COOK TIME50-60 Minutes
SERVES12-14 Full Slices, One Large Loaf
TOTAL TIME8 Hours, 55 Minutes

INGREDIENTS:

  • 75g sourdough starter, ripe and bubbly
  • 350g water
  • 25g maple syrup
  • 10g salt
  • 500g bread flour
  • 100g walnut pieces, roughly chopped

METHOD:

  1. In a large bowl, mix sourdough starter, water, and maple syrup together. Add flour and salt, and mix into a rough dough. Cover and rest for 30 minutes.
  2. Pick up sections of the dough and fold over, pressing it back down onto itself. Do this 10-15 times or until a nice elastic, uniform ball forms. Place back into the bowl and cover. Rest for 30 minutes.
  3. Perform a set of stretch and folds. Rest for 30 minutes. Add walnuts and perform the second set of stretch and folds. Rest 30-45 more minutes, then do the final set of stretch and folds.
  4. Cover and leave at room temperature to bulk ferment until the dough is risen and has scattered bubbles across the top.
  5. Tip dough out onto a clean surface and stretch into a square. Fold the top third and bottom third to form a log. Roll up tightly shape into a boule. Place in a well-floured banneton and refrigerate overnight.
  6. When ready to bake, preheat your Krustic Dutch oven in the oven at 450°F for 1 hour.
  7. Place the dough onto the Silicone Transfer Mat and score. Bake covered for 30 minutes. Remove the lid and bake for 20-25 more minutes.
  8. Cool completely before slicing.
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GALLERY:

NOTES:

  • Substitute the walnuts for pecans and the maple for honey if you prefer. You can also add a drizzle of maple syrup over the dough when shaping if you like a particularly sweet loaf.
  • Shape gently so that not too many walnuts burst through the surface and burn.
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