If you love the idea of baking your own sourdough bread but feel a little intimidated by the kneading and stretching, this 100% hydration walnut sourdough bread is for you! It’s a no-knead, no-stretch recipe that’s as simple as mixing cake batter—seriously, you just stir it together and let time do the work. The result? A moist, chewy, nutty loaf that’s bursting with flavor and texture. Best of all, the high hydration makes for an open crumb and irresistibly crispy crust.
Why 100% Hydration?
In bread terms, 100% hydration means equal parts flour and water by weight, which results in a very wet, loose dough. But don’t worry! This dough doesn’t need kneading or folding—just a good mix and some patience. It’ll rise beautifully, and the walnuts add an earthy, rich flavor that takes this loaf to the next level.
Ingredients:
For the levain (pre-ferment):
- 50g active sourdough starter
- 50g all-purpose flour
- 50g water (room temperature)
For the dough:
- 500g bread flour (or a mix of bread and whole wheat flour)
- 500g water (room temperature)
- 10g salt
- 100g levain (from above)
- 150g walnuts (roughly chopped)
Instructions:
1. Feed Your Starter (8-12 hours before making the dough):
- Combine 50g of active sourdough starter with 50g of water and 50g of flour to create your levain. Let it sit for 8-12 hours at room temperature until bubbly and active.
2. Mix the Dough (5 minutes):
- In a large bowl, mix 500g of bread flour with 500g of water. Stir until everything is combined—there’s no need to overthink it! The dough will resemble cake batter, which is perfect.
- Add 100g of your bubbly levain and 10g of salt. Stir the dough again until everything is incorporated.
- Finally, gently fold in the chopped walnuts. The dough will be very wet and sticky, but that’s exactly what you want.
3. Bulk Fermentation (12-18 hours):
- Cover the bowl with a damp cloth or plastic wrap, and let the dough rest at room temperature for 12-18 hours. During this time, the dough will rise, and the gluten will develop naturally—no kneading or stretching required!
- You’ll know it’s ready when it has doubled in size and looks bubbly.
4. Prepare for Baking (5 minutes):
- After bulk fermentation, line a loaf pan or cake tin with parchment paper. This dough is too wet to shape like a traditional loaf, so you’ll be pouring it into a pan rather than shaping by hand.
- Pour the dough into the lined pan, and smooth out the top with a wet spatula. Let it rest for 1-2 hours to proof.
5. Bake the Loaf (40-50 minutes):
- Preheat your oven to 475°F (245°C).
- Once the dough has puffed up slightly in the pan, place it in the oven and bake for 40-50 minutes, or until the top is a deep golden brown, and the loaf sounds hollow when tapped.
6. Cool and Enjoy:
- Remove the bread from the pan and let it cool completely on a wire rack before slicing. This allows the crumb to set properly and ensures you get the best texture.
Why You’ll Love This Bread
This walnut sourdough bread is the epitome of easy, no-fuss baking. It requires no kneading, no stretching, and no special techniques—just a bit of patience. The high hydration gives it a moist, chewy crumb, while the walnuts add a delicious crunch and rich flavor. Whether you’re new to sourdough or looking for a simple recipe that delivers big results, this loaf is sure to become a favorite.
Enjoy it on its own, with butter, or as a base for your favorite sandwiches—this bread is as versatile as it is easy to make!