The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Walnut Sourdough

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wassisname's picture
wassisname

Walnut Sourdough

There have been some inspiring and mouthwatering nutty breads posted lately, so how could I resist.  I had to have some.  It's been a long time, and I forgot how good a few walnuts in a loaf of bread could be. 


The bread is a basic sourdough, mostly bolted wheat, a bit of  whole white wheat, and a small amount of WW from my starter.  Hydration was around 75%.  To this I added a handful of walnuts and a spoonful of honey.  Precision was not the priority this particular day, clearly.  I don't usually use sweetner in my sourdoughs so I lowered the oven temp to compensate for the honey, but the crust still went a little dark, darker than the photos make it look.  No complaints about the flavor, though!  I made a batch of cranberry sauce to go with it and now everything is right with the world... until the bread runs out anyway!


Marcus




Comments

Mini Oven's picture
Mini Oven

:)

wassisname's picture
wassisname

Loads of them, I swear!  I don't know how I missed them with this slice, but you shoulda seen the next one!  ;)

Mebake's picture
Mebake

Inspiring, Marcus..! You have taste my friend, nothing beats Wholewheat flavor.

wassisname's picture
wassisname

Wherever I go with my baking I always seem to come back to a whole wheat loaf of some kind.  Although, it's been a while since I've done anything with rye, hmm...