375g (2 3/4 cup + 2 tbsp) all purpose flour
125g (3/4 cup + 3 tbsp) whole wheat flour*
400g (1 3/4 cup) water, lukewarm, 30-35C
12g (2 tsp) fine sea salt
2g (1/2 tsp) instant yeast
95g (1 cup) walnut halves
Preheat the oven to 180C.
When the oven is hot, roast the walnuts for 15-20 minutes in a small baking sheet, stirring halfway through, until the walnuts are lightly browned and smell toasty.
Set aside to cool.
In a large mixing bowl, add the all purpose and whole wheat flour and mix with your clean hand, or a wooden spoon until shaggy.
Cover and let sit for 20 minutes.
Sprinkle the salt and yeast over the top of the dough.
Using wet hands, incorporate the salt and yeast by reaching under the edges of the dough and gently pulling it up and away from the sides of the bowl, then folding the dough to rest on top of salt mixture.
Give the bowl 1/4 turn and repeat, until you've pulled and folded the dough over all the salt and yeast to cover.
Next, pinch the dough into several segments between your first finger and thumb.
Then repeat the folding process to bring the dough back together to one piece.
Repeat this segmenting and folding a couple more times until the salt is well distributed.
Rewet your hands as necessary to prevent the dough from sticking.
All in all, this process will only take 1-2 minutes.
Leave the dough to rest for around 10 minutes, covered.
After ~10 minutes, sprinkle the toasted walnuts overtop, and incorporate with wet hands using the same method you used to add the salt and yeast.
When the walnuts are well distributed with the final folding of the dough, turn the dough ball so the seam is face down in the bowl.
Leave to rest for 20 minutes, covered.
{You will be leaving the dough to rise for a total of 2 to 2½ hours at room temperature.
During this time you will apply 3 folds to the dough every 30 minutes for the first 1 1/2 hours, and then leave it to rise untouched an additional 30-60 minutes.}
After incorporating the walnuts and letting the dough rest for 20 minutes you will apply the first fold.
Using wet hands and the same process you did to fold dough over the salt and nuts, you will reach your hands under a section of the dough, lift gently so not to tear the dough, and place it over top the rest of the dough.
Turn the bowl slightly and repeat around 4 times until you have a nice ball in the bowl.
Rotate the ball so the seam is touching the bowl.
Let rest for 30 minutes.
Repeat the folding.
Rest another 30 minutes and fold for the last time.
Leaving the seam down, let the dough rise at room temperature at least another 30 minutes (no longer if your kitchen is much warmer than 20C).
Move the dough to the fridge and leave overnight, or no longer than 36 hours.
One hour before you are ready to bake the bread, preheat the oven to 250C with your high heat safe dutch oven inside.
While the oven is preheating, shape your bread.
First prepare either a proofing basket or a large mixing bowl.
If using a proofing basket, simply generously flour the basket and use your hands to distribute the flour around the bowl.
If using a large mixing bowl, line it with a lint free towel, and then generously sprinkle flour onto the towel.
Lightly flour a clean work surface, and gently ease the dough (so not to allow the gases formed to escape) onto the counter.
Gently ease the dough into a large rough circle (the shape isn't important), being careful not to tear the dough.
To shape the dough, you will begin with the same folding technique (this time with dry or lightly floured hands).
Take a section of the dough and gently stretch it up until you feel resistance, then fold over the middle.
Take the next section and repeat, and move around the dough until you have created a tight ball.
Take the ball of dough and move over to an unfloured section of the counter.
With the dough sitting on the counter seam side down, cup the dough ball between your hands with your pinky fingers resting on the counter behind it.
Pull the dough towards you, allowing the friction between the dough and counter to pull the dough underneath itself, and using your pinky fingers to prevent the dough from simply rolling.
Turn the dough about a quarter turn and repeat.
Do this until you've gone in a full circle and the skin around the dough ball is taught.
Sprinkle flour over the dough and spread it around with your hands until the dough is not sticky to touch.
Then place the ball of dough into the prepared proofing basket or mixing bowl seam side down.
Dust a little extra flour over top, then cover with a towel and leave to rise for ~60 minutes (If your kitchen is very warm you may only leave it for 45 minutes).
To check the dough is ready for the oven, dip your finger first in a little flour, then poke the dough about 3/4".
If the indentation springs up slightly but then stops, leaving a smaller indentation, the dough is ready to bake.
If it springs up almost 100% right away then it needs more time.
If the dough doesn't spring back at all, it is overproofed, but that's ok, still bake it, just get it to the oven as quickly as possible.
When the dough passes the indentation test, it's time to bake.
Using oven mitts, carefully remove the dutch oven and take the lid off.
Turn the proofing basket upside down on to a floured surface and tap the basket to release the dough.
You should see some cracks on the top of the dough (where the seams were), this is where the dough will expand and crack and where the height of the loaf comes from.
Using two hands, carefully lift the dough and drop it into the dutch oven (be careful of burning yourself!).
Cover the pot and place it into the oven.
Bake for 30 minutes covered.
After 30 minutes, carefully remove the lid, turn the heat down to 230C and bake an additional 20 minutes.
You can bake longer for a darker crust, or slightly less time for a lighter crust.
When you have reached your desired crust, remove the pot from the oven and turn the bread out.
Place it on a cooling rack and allow to cool for at least 20-30 minutes before slicing into.
It finishes baking outside of the oven in these last minutes.
Enjoy your bread!
To store, place cut side down on a cutting board, never place it in fridge, and do not put in a plastic bag.
If it is going to take you more than 3 days to eat the bread, slice it and transfer it to a freezer bag, with pieces of parchment or wax paper between the slices.
Keep frozen and toast as needed.
NOTES
*I often use whole wheat white flour
*Recipe adapted from methods in Flour Water Salt Yeast by Ken Forkish
- Overnight Artisan Walnut Bread • the curious chickpea.
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