Wild Rice and Acorn Flour Country Loaf with Toasted Nuts Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g bread flour</li><li class="ingredients-single-item">75g acorn flour (or chestnut flour)</li><li class="ingredients-single-item">100g whole wheat flour</li><li class="ingredients-single-item">150g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">350ml filtered water, at room temperature</li><li class="ingredients-single-item">75g cooked wild rice, cooled</li><li class="ingredients-single-item">80g mixed nuts (walnuts, hazelnuts, pecans), lightly toasted and roughly chopped</li><li class="ingredients-single-item">12g salt</li><li class="ingredients-single-item">10g honey</li><li class="ingredients-single-item">Rice flour for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy lidded pot</li><li class="equipment-single-item">Banneton proofing basket</li><li class="equipment-single-item">Bread lame or sharp razor</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Dough scraper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by mixing your sourdough starter with the filtered water in a large bowl until well combined. This helps distribute the wild yeasts and bacteria evenly throughout the dough for consistent fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add all three flours to the bowl and mix until no dry flour remains, forming a shaggy dough. Cover with a damp cloth and let rest for 30 minutes – this autolyse period allows the flour to fully hydrate and begins gluten development without the interference of salt.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>After the rest period, add the salt and honey to the dough, working them in with wet hands. The salt strengthens gluten bonds while the honey provides food for the yeast and contributes subtle sweetness that balances the earthy acorn flour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Perform 4-6 sets of stretch and folds over a 2-hour period (one set every 30 minutes). To do this, wet your hands, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat until you've folded all four sides. This develops gluten structure without aggressive kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the second stretch and fold, gently incorporate the cooked wild rice and 2/3 of the toasted nuts. Work them in carefully to maintain the developing gluten network. Don't worry if they don't distribute perfectly – they'll continue to integrate during fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once your stretch and folds are complete, allow the dough to bulk ferment at room temperature (21-24°C) for 4-6 hours, or until it has increased in volume by about 50% and shows visible bubbles on the surface. The dough should feel pillowy and alive.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently turn the dough onto a lightly floured surface, being careful not to deflate it too much. Perform a gentle pre-shape by folding the edges toward the center to create tension on the surface. Let rest for 20 minutes uncovered – this bench rest allows the gluten to relax before final shaping.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the final shape, flip the dough over so the smooth side is down. Fold the edges toward the center again, then roll the dough toward you to create a tight package with good surface tension. The tension on the outside of the loaf is crucial for proper oven spring.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust a banneton basket generously with rice flour (which doesn't absorb moisture like wheat flour), then place the dough seam-side up in the basket. Sprinkle the remaining toasted nuts over the seam side, pressing them gently into the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the basket with a plastic bag or damp cloth and refrigerate for 12-16 hours for cold fermentation. This slow, cool rise develops complex flavors and makes the dough easier to score and handle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>The next day, place your Dutch oven in the oven and preheat to 250°C (480°F) for at least 45 minutes. The extremely hot pot mimics a professional steam-injected oven by trapping moisture from the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>When ready to bake, carefully turn your dough out onto a piece of parchment paper. Score the top with a decisive cut about 1cm deep using a bread lame or sharp razor – this allows for controlled expansion during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Lower the dough into the hot Dutch oven using the parchment paper as a sling. Be extremely careful as the pot will be very hot. Cover with the lid and return to the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake covered for 25 minutes – during this time, the trapped steam helps the bread rise fully and develop a thin, crisp crust. Then remove the lid and reduce temperature to 230°C (450°F) to allow the crust to caramelize and deepen in color for another 20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Your bread is done when it's deeply browned and sounds hollow when tapped on the bottom. An internal temperature of 96-98°C (205-208°F) confirms it's perfectly baked. Transfer to a wire rack and let cool completely (at least 2 hours) before slicing – cutting too soon will make the crumb gummy as the starches haven't fully set.</li></ol>