A simple recipe with a walnut twist

Ingredients:

• 325g active sourdough starter
• 445ml water at temperature
• 723g of bread flour
• 96g of whole wheat flour
• 20g salt + 50ml water
• 1 cup chopped and soaked walnuts

Instructions:

1. To start the baking, feed your sourdough starter with the water and flour to ensure it is activated and ready for work
2. Mix the dough until shaggy
3. Let it sit, covered in plastic wrap, for 30 minutes
4. After 30 minutes, add the salt water and walnuts, folding the dough
5. Perform another 5 sets of stretches and folds, 30 minutes apart, to strengthen the dough and help it hold it’s shape
6. Shape your dough into a round boule
7. Let the dough sit in a bread basket for another 2ish hours for it’s final rise
8. Flip the dough out of the basket and use a sharp razor or knife to cut small slices in the bread for steam to escape through
9. Bake in a Dutch oven (preheated to 450F/232C). Bake for 10 minutes with a closed lid and 20 with an open lid
10. Cool the bread in a mesh, and enjoy!

Store in a pantry or bread box, and enjoy your fresh sourdough!