Rustic Maple Walnut Sourdough Boule (Edit recipe)

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This Maple Walnut Sourdough Boule is a cozy twist on classic sourdough — soft, nutty, and layered with creamy Mixed Up Foods Maple Bliss nut butter for a hint of sweetness in every bite. Naturally leavened and slow-fermented for incredible flavor and texture, this artisan-style sourdough bread features sprouted walnuts folded into the dough and a rich maple filling that creates beautiful ribbons throughout the loaf.

Perfect for fall baking or anytime you crave something comforting and homemade. Enjoy a slice with butter, or toast it for the ultimate breakfast or snack.

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PREP TIME

24 hours

COOK TIME

45 minutes

INGREDIENTS

13

Serves: 8

Ingredients

Levain

12 grams Sourdough Starter, Homemade, active
70 grams Water
70 grams Bread Flour, I used heritage wheat

Dough

300 grams Water
130 grams Sourdough Starter, Homemade, ripe levain
500 grams Heritage Bread Blend Flour - Sunrise Flour Mill, or your favorite bread flour
10 grams Sea Salt
40 grams Water, 2

Filling

130 grams Organic Sprouted Walnuts - Lark Ellen Farm
120 grams Maple Bliss Nut Butter - Mixed Up Foods

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the Levain (night before): In a small jar or bowl, mix 12g of your active starter with 70g water and 70g bread flour. Stir until no dry flour remains. Cover lightly and let sit at room temperature for about 8–12 hours, or until the levain is bubbly, domed, and doubled in size. (In a cooler kitchen, this could take longer; in a warm one, less time.)
Once your levain is ripe, add 300g water to a large mixing bowl. Stir in the levain until mostly dissolved, then add the 500g bread flour. Mix with your hand or a spatula until no dry flour remains and the dough looks shaggy and sticky. Cover the bowl and let it rest for 20 minutes. This helps the flour fully hydrate and makes the dough easier to work with.
Sprinkle the 10g sea salt over the dough, then pour in the remaining 40g water. Use your hand to pinch and fold the dough until the salt and water are fully incorporated. The dough will feel loose and stringy at first—keep folding until it comes together into a soft, cohesive ball. Cover the bowl again.
Bulk Fermentation (About 4–5 Hours). Set two timers: Every 30 minutes Perform a set of stretch and folds. After 4 hours. Check for readiness.
Stretch & Fold Technique: With damp hands, grab one side of the dough, stretch it upward until you feel resistance, and fold it over toward the center. Rotate the bowl a quarter turn and repeat on all four sides. That’s one set.
Do 4 total sets, spaced 30 minutes apart. On the third set, gently fold in the chopped walnuts, using the stretch-and-fold motion to distribute them evenly.
After your final fold, cover the dough and let it continue to rest undisturbed until it’s ready.
How to Know It’s Ready: The dough should look puffed, soft, and jiggly, with about a 50–75% increase in volume. The surface should appear smoother and slightly domed, with visible bubbles along the sides. If it still looks dense or flat, give it another 30–60 minutes.
Bench rest: Lightly flour your work surface and gently turn out the dough. Shape it into a loose round by tucking the edges underneath. Let it rest uncovered for 20–30 minutes to let the gluten relax. The dough should spread slightly and feel soft but still hold its shape.
While it rests, prepare your proofing basket by dusting it with rice flour or lining it with a floured towel.
Once bench rest is complete, divide the dough into three equal pieces. Gently stretch one piece into a rough circle and spread half of the nut butter on top.
Place the second piece of dough over it, spread the remaining nut butter, then top with the final dough piece.
Use your fingers to gently seal the edges so the filling is enclosed.
Carefully fold and shape into a round or oval boule, keeping the layers intact.
Place the shaped dough seam-side up in your prepared proofing basket. Cover and refrigerate overnight (16–20 hours) for a slow, cold fermentation.
The next morning, place your Dutch oven (with lid) in the oven and preheat to 500°F (260°C) for at least 30 minutes.
When ready to bake, remove the dough from the fridge. Flip it onto a piece of parchment paper, score the top with a sharp blade, and carefully lower it into the hot Dutch oven.
Cover with the lid and reduce oven temp to 450°F (232°C).
Bake 24 minutes covered, then remove the lid and bake another 18–20 minutes, until deeply golden brown. (If the top darkens too quickly—especially from the maple butter—tent with a small piece of foil.)
Transfer to a cooling rack and let cool completely before slicing.

Notes

I sometimes like to chill the maple bliss nut butter for a bit so that it not as runny and makes it easier to fold into the dough layers. Each person's sourdough is different. Adjust the recipe according to your personal experience with time or the temperature of your kitchen. The levain amount is a little more than you will need for the recipe. You can discard it or feed the active starter for another loaf

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	348
Fat:	15 g
Carbohydrates:	45 g
Protein:	9 g
Cholesterol:	1 g
Sodium:	634 mg
Fiber:	5 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.

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