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The power of sourdough is in the concept #sourdoughisamethodnotaflavour

Candied ginger and walnut sourdough

This is the second recipe of a series of 7 recipes. If you want to see them all make sure you come back.

The recipe of today is a super scented sourdough, with fragrances of ginger and toasted walnut. Something that could be easily be served as a complimentary bread in case you want to enjoy some nice cheeses.

The recipe slightly changes a bit today, we are going to increase the hydration , but the process will unfold like yesterday sourdough.


  • 1 kg white flour
  • 700 gr water
  • 200 gr chopped walnuts
  • 50 gr candied ginger diced
  • 20 gr salt
  • 350 gr sourdough starter
  • 1/2 table spoon ginger powder


As usual, if you use a stand mixer or a professional dough mixer, you can leave the salt out and mix all the ingredients together for about 7-8 minutes. Autolyse for 20 minutes then add the salt and mix for another 7.

You then take it out of the machine and rest it in a container for about 2 hours and folding it 6 times.

Method by hand

If you mixing by hand, leave on the side the nuts, the diced ginger and salt, we will add that later.

So, dissolve the starter into the water add the grounded ginger and the flour, mix until crumbly then add the salt.

Slightly knead for a couple of minutes and rest for 20 minutes. After this time add the walnut and ginger in any folds that you will be doing. Fold it 6 or 8 times in next 2 hours.

Bulk proof for about 16 hours in a cold environment (fridge is perfect).

Remove from the fridge and then bring to room temperature, cut into 2-3 pieces, depending on the size that you want your loaves.

Slightly fold it and roll it delicately. Put into a dusted proving basket and prove for 2 hours.

At this point you can either put it back into the fridges and follow with another 8 hours bulk fermentation or bake it directly.

For fruit sourdough I use cold oven, set to 230°C and for 750 gr of loaf I bake for 35-40 minutes. Also remember to put water in a baking tray to create steam during the beginning of the bake.

If you see that the bread is getting too much colour on the crust cover it with some foil.

This is the second of 7 recipes that you are going to read and hopefully try this week, so stay tuned and if you don’t want to miss any of the following ones make sure you subscribe to this blog and become part of our Facebook Group.

with baking love,

I’ll see you soon, take care



  1. […] Candied ginger and walnut sourdough […]

  2. […] Candied ginger and walnut sourdough […]

  3. How are you able to create a steam in the oven without preheating it. Or Cooking it in a dutch oven? Also how does it get done if your oven is not completely to the correct temp. when you put it in and you say to bake for 35-40 min. This question is in regards to the Ginger walnut bread.
    this is your directions. ‘ For fruit sourdough I use cold oven, set to 230°C and for 750 gr of loaf I bake for 35-40 minutes. Also remember to put water in a baking tray to create steam during the beginning of the bake.” You cannot create steam from a cold oven.

    1. You are right but as soon as the temperature rises, so will be the water and it will be creating moisture and then steam nice reached above 100⁰C.

      Time can vary on oven performances.

      1. thank you for your response and help. I am new to this wonderful are of sourdough. I followed your directions and OMG it turned out perfect. Thank you

        1. Hello, I’m very happy for you, I’m glad it worked, and I’m glad the methods are reliable

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