70% Hydration Walnut Sourdough Loaf
A rustic European-style bread loaded with crunchy walnuts, featuring a high hydration dough that creates an open crumb and chewy crust. The stand mixer method makes this artisan loaf accessible to home bakers willing to plan ahead for the overnight cold fermentation.
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This recipe uses a high hydration dough (70% water to flour ratio) which creates a beautifully airy interior with large holes. The long cold fermentation develops complex flavors while the walnuts add satisfying crunch in every bite. Plan this one a day ahead.
Ingredients
bread flour
300g
water
210g (70% hydration)
walnuts, toasted and chopped
80g
instant yeast
3g
fine sea salt
5g
honey or sugar
10g
Instructions
1
Mix the dough
Combine flour, yeast, salt, and sweetener in the stand mixer bowl. Pour in the water and mix with a spatula until no dry flour remains. The dough will look shaggy and sticky—this is normal for high hydration doughs.
2
Autolyse (rest and hydrate)
Cover the bowl tightly with plastic wrap and refrigerate for 1.5 to 2 hours. This rest allows the flour to fully absorb the water and activates gluten development. The dough will become smoother and more cohesive.
3
Knead until developed
Attach the dough hook and knead on medium speed (level 4) for about 13 minutes until the dough reaches about 80% gluten development. It should pull away from the bowl but still feel slightly tacky. When you stretch a piece, it should form a thick membrane with slightly ragged edges.
4
Add walnuts and bulk ferment
Fold the toasted walnuts into the dough by hand. Transfer to a clean bowl, cover, and let warm up at room temperature or in a proofing box set to 26-28°C (about 75% humidity) until the center reaches 16°C, roughly 30-40 minutes.
5
Cold ferment overnight
Cover the bowl and place in the refrigerator for at least 10 hours, preferably 12-14. The slow, cold fermentation builds tangy flavor and makes the dough easier to handle the next day.
6
Shape and bake
Remove dough from fridge, shape into a round loaf, and let rest 15 minutes. Shape again into a tight boule and place seam-side up in a floured banneton or towel-lined bowl. Proof until slightly risen, then bake at 230°C (450°F) in a Dutch oven for 20 minutes with lid, then 15 minutes uncovered until deeply golden. Cool completely before slicing.
