• Nina Haas


Updated: May 19

This walnut sourdough bread does not only have the absolute best crumb but also it has a super crusty crumb!

I just love a soft on the inside and crusty on the outside sourdough bread. Especially when it has walnuts in it!

For flour I used rye flour (no wholegrain) and spelt flour (no wholegrain as well). You could substitute one of these flours with wholegrain flour. Though, the crumb will not be as soft as usual if you do so.

Feel free to substitute with any nuts you prefer. You could also add dried fruits like cranberries.

Serves: one bread loaf

Time: up to 21 hours

What is active sourdough starter?

Bubbles are a good way of very quickly checking how your sourdough starter is doing. If there are no bubbles at all, it shows very little activity! Sourdough starter should have bubbles in it to show it is active, and the amount of bubbles present will give you an indication of how active the starter is.

Bubbles are a result of the flour and water fermenting, and releasing carbon dioxide gases.

Once you have fed your starter some fresh flour and water, the bacteria and yeasts naturally found in the starter will start to feed on the sugars and starches.

You may find that once you feed it and give it a mix, a few bubbles appear on the surface. This is a good sign. Your sourdough starter in a few hours will have many bubbles on the surface. And this will continue to increase until it reaches its peak, and then the bubbles will die down again.

Stretch, Fold and Round the dough

Folding helps add strength to bread dough through a very simple series of actions: stretch the dough out and over itself. This act of stretching and folding, which takes just a few moments, helps develop the gluten network in the dough. Each fold has a significant impact on dough strength. Shaping a round loaf takes some practice. Don’t fret if your first (or first several) attempts don’t seem quite right. Over time, you’ll get a feel for it and be turning out round loaves like a pro!

If you have yet no experiences with stretching and folding or rounding a dough you can easily find lots of videos how to do this on youtube. When I began making sourdough, i found this video super helpful: https://youtu.be/h7eqwYLv2tI


  • 100 g active sourdough starter

  • 250 g spelt flour

  • 200 g rye flour

  • 13 g salt

  • ~250-300 ml water

  • 100 g walnuts


  1. In a bowl, mix active sourdough starter, flour and water. Knead for 5 minutes. Add walnuts and salt and knead for another 3-5 minutes.

  2. Cover the bowl with a wet towel and let rest for 3-4 hours at room temperature. Stretch and fold 2 times in between. You can leave out the stretch and fold part if you do not have time to do so.

  3. Cover the bowl again and place it in the refrigerator. Let rest overnight or up to 16 hours.

  4. Put it out of the fridge and preheat oven to 250 degree Celsius with a dutch oven or roman pot in it.

  5. Round the dough into final shape and let rest in a proofing basket for 30 minutes.

  6. Put the bread into the pre-heated dutch oven or roman pot and bake for 10 minutes with the lid on. Turn temperature down to 230 degree Celsius and bake for 20 minutes, again with the lid on. Put the lid off and bake for a final 10 minutes. Let cool completely before slicing.

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