Potted Walnut Bread

So we have fall. The time of   harvest.  At the end of August I noticed beautiful walnut tree on my way home from supermarket. I took some still green walnut fruit to observe how they change into dark and hard nuts. They have inspired me to add some walnut pieces to my bread.

Porridge:
700 g whole wheat flour
400 g dark rye flour
90 g walnut pices
900 ml water
Knead until all flour is fully incorporated, cover and put into refrigerator for at least 12 hours.

Sourdough:
1 tablespoon sourdough whole-wheat starter
150g water
150g dark rye flour
Let it ferment covered, in room temperature for 12 hours.

Remove the dough from refrigerator and add sourdough.

Mix it through with your hands for 10 minutes. It`s not easy at the beginning. Allow to rest for 30 minutes (delayed salt method).

Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.

Give it turn and allow to stand for 30 minutes and give it another turn.

Let to ferment for 5 hours. The dough is slightly wet. Divide the dough and shape into a boule and cylinder  Put into proofing baskets coated with the parchment paper. Proof for one hour.
Soak your Romertopf  for 10 minutes, dry it and put into the oven with  the oven proof pot with lid. Preheat the oven to 500F. Score the loaves and put them into the Romertopf and pot. Cover with lids. Bake 15 minutes in 470F, another 15 minutes in 450F. Remove the loaves from the pots and parchment paper - bake for 15 minutes.

The Potted Walnut Loaves go to yeastspotting at Wild Yeast Blog.