Honey Walnut Loaf

Honey Walnut Loaf

Makes: 1 loaf

Total time: ~1.5 day

Measuring	Weight (g)	Weight (oz)	Ingredient
--	100 g	3.52   oz	Walnuts, toasted on stovetop or in oven
1 tsp	--	--	Cinnamon
--	53   g	1.86   oz	Sourdough starter, at peak
--	380 g	13.40 oz	Water, room temp
--	30   g	1.05   oz	Honey
--	360 g	12.59 oz	Bread flour
--	90   g	3.17   oz	All purpose flour
--	50   g	1.76   oz	Whole wheat flour
1.5 tsp	9     g	0.31   oz	Sea salt

1. Toast walnuts: Preheat oven to 350F. Spread walnuts on a cookie sheet & bake for 6 minutes (until just fragrant). You can also do this on the stovetop if you prefer. Remove, toss w/cinnamon, let cool. 

2. Mix: In large bowl, combine starter, water, honey. Add flours, salt, stirring with fork to combine. Use hands until dough is shaggy & flour worked into dough. Cover with damp cloth & let rest for 1hr. 

3. Stretch/fold: Perform two stretch & folds, 30 minutes apart. Wait another 30 minutes, gently stretch and fold walnuts into dough. Cover with damp cloth and let rise until doubled, about 7-8 hours at 70F temperature.

4. Shape: Turn dough out onto a lightly floured surface and let rest for 20 minutes. Then gently fold shape into a circle, pulling the dough towards you to create tension. Place into lined banneton, seam side up. 

5. Rise: Second rise can happen on the counter (90min), or overnight in the refrigerator. Dough should be slightly risen & a bit jiggly.

6. Prep: If in fridge, remove it in the morning. Gently turn dough out on parchment paper, score fairly shallow, as to not disturb the walnuts inside. Place loaf into dutch oven and cover.

7. Bake: Place cold dutch oven+bread in oven. Preheat to 450F. Bake for 15 minutes once preheated (475, 20). (450) Remove cover and bake for another 20 minutes.

8. Remove loaf from oven and place on a cooling rack. Slice and enjoy once fully cooled, at least 1 hour after removing from oven. 

Sourdough Discard Scones

Makes: 18 scones

Total time: 2 hrs

Measuring	Weight (g)	Weight (oz)	Ingredient
4½ cups	630 g	22.5 oz	AP flour
2 tbsp			Baking powder
½ cup	112 g	4 oz	Granulated sugar (¼ cup for less sweet)
1 tsp			Salt
1½ sticks	168 g	6 oz	Butter (cold, unsalted, cut to 1” chunks)
1 cup		8 oz	Buttermilk (240ml) Note: 2.65 oz greek yogurt + ⅔ cups of milk = 1 cup buttermilk
1 cup		8 oz	Sourdough discard (100% hydration)
2			Eggs

1. Whisk flour, baking powder, sugar, salt.

2. Toss in butter chunks. Mix in the butter until the bits are the size of a pea.

3. Whisk buttermilk, sourdough discard, eggs.

4. Add buttermilk mixture to dry ingredients until just barely combined. DON'T OVER MIX.

5. Dump the dough onto a floured surface & finish kneading by hand just until all the loose flour is absorbed

6. Pat dough to 3/4" thick. Use a 2.5"-3" biscuit cutter to cut scones. Re-roll the scraps and continue cutting until all the dough is used.

7. Line the scones on prepared baking sheet (parchment or silicon mat), leaving 1" space between. Brush the tops of the scones with buttermilk and sprinkle with Demerara or granulated sugar.

8. Bake on the middle racks of the oven at 375°F, flipping the trays after 10 minutes (see note).

9. The scones are ready when they are golden brown and sound hollow when the bottom is tapped. Total baking time 15-20 minutes.