Walnut and Berry Sourdough

Autolyse: In a large mixing bowl, combine bread flour, whole wheat flour, and 300g of water. Mix until all the flour is hydrated. Cover the bowl with a damp cloth and let it rest for 1 hour.

Starter Incorporation: Add 100g of active sourdough starter to the autolyzed dough, along with the remaining 50g of water. Mix well until fully incorporated.

Bulk Fermentation: Sprinkle the salt over the dough and knead it in. Cover the bowl and let the dough undergo bulk fermentation for 3-4 hours. Perform a series of stretch-and-folds every 30 minutes during this period.

Incorporating the Goodness: Gently fold in the chopped walnuts and mixed berries into the dough, ensuring an even distribution.

Shaping: Transfer the dough to a floured surface and shape it into a round loaf. Place it in a well-floured proofing basket, seam-side up.

Final Proofing: Cover the dough and let it rest at room temperature for 1-2 hours until it visibly rises and feels airy to the touch.

Preheat the Oven: Preheat your oven to 450°F (230°C) with a lidded Dutch oven inside for at least 30 minutes.

Score and Bake: Carefully transfer the proofed loaf into the preheated Dutch oven, seam-side down. Score the top with a sharp knife to allow for expansion during baking. Cover the Dutch oven with the lid.

Baking: Bake the bread covered for 20 minutes. Then, remove the lid and continue baking for an additional 20-25 minutes until the loaf turns golden brown and sounds hollow when tapped on the bottom.

Cooling: Once baked, transfer the Walnut and Berry Sourdough to a wire rack and let it cool completely before slicing.

Enjoy your freshly baked Walnut and Berry Sourdough with your favorite spreads, cheeses, or simply on its own. Share the love of baking with Baking Great Bread at Home and inspire others to explore the artistry of sourdough creations!