Pecan, Walnut and Rosemary Sourdough
Recipe type: Sourdough Bread
  • 150 gm ripe bubble sourdough starter
  • 300 gm cold water
  • 500 gm bread flour
  • 9 gm salt
  • 2 tblsp finely chopped rosemary
  • ½ cup pecan nuts
  • ½ cup walnuts
  1. Roughly chop nuts, leaving a few chunky bits. Dry roast in a hot fry pan until toasted. Remove from pan and allow to cool.
  2. Mix up the starter, water, rosemary, flour, salt and nuts well until all dry ingredients are well incorporated.
  3. Leave to rise in a cool spot until roughly doubled in size, mostly you're looking out for a cheesey stringies behind the dough.
  4. Once risen, turn oven to 260℃ or as hot as your oven goes.
  5. Shape your bread and place onto baking paper, cover with damp tea towel.
  6. When oven gets to temperature, slash your bread with panache, place bread and baking paper into your bread baking pot, spray with a little water, put lid on and place into oven.
  7. Reduce temperature to 230℃. Bake for 20 mins.
  8. After 20 mins, remove lids and continue baking for a further 30 mins.
  9. Remove from oven and allow to cool completely until slicing and enjoying with your favourite soft cheese!
Recipe by The Life of Clare at