📖 Instructions

1. In a large mixing bowl, combine the sourdough starter, water, and whole wheat flour. Stir until just combined. Cover the bowl and let it sit for 30 minutes to an hour, or until the mixture is bubbly (autolyse).
2. Add the remaining flour, salt, and walnuts to the autolysed mixture. If using a stand mixer, use the dough hook attachment to mix on low speed for 5 minutes, or until a shaggy dough forms. If mixing by hand, use a rubber spatula or wooden spoon to mix thoroughly.
3. Transfer the dough to a lightly floured surface. Knead for 5 to 7 minutes, or until the dough is smooth and elastic. Add a little more flour if needed to prevent sticking. You should be able to stretch the dough a bit without tearing and it should feel slightly tacky but not sticky.
4. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise at room temperature (70-75°F) for 4 to 6 hours, or until doubled in size. It may take longer depending on your environment. The longer bulk fermentation will be more flavorful.
5. Gently deflate the dough and shape it into a round or oval loaf. Place it in a lightly oiled 9x5 inch loaf pan or onto a piece of parchment paper on a baking sheet. Cover again and let it proof in the refrigerator for 12-18 hours. (Cold proof will be more flavorful!)
6. Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes. This ensures even baking.
7. Carefully remove the hot Dutch oven from the oven. Gently place the shaped dough inside. Cover and bake for 20 minutes.
8. Remove the lid and bake for another 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the Dutch oven and let it cool completely on a wire rack before slicing and serving. It's best to let the bread cool completely to enjoy the full flavor and texture!