Jane Grigson's Walnut and Onion Bread with Sourdough or Yeast

The yeast version of this recipe takes 2-3 hours from mixing to oven, while the sourdough version takes close to 24 hours for the entire process (8-10 hours for the levain to ripen; 10-12 hours for the bulk fermentation; and 1-3 hours for the final proof).

The yeast and sourdough instructions merge after the mixing stage.

Yeast Blooming and Dough Mixing

Combine the milk, sugar and yeast in a small bowl and let it sit a few minutes until foamy.

In a large bowl, whisk together the flour and salt. Pour in the bloomed yeast mixture and the oil and mix. Scrape down the sides of the bowl and mix for several minutes more until the dough wraps around the hook. If the dough is too wet to do this, add more flour slowly, one tablespoon at a time, mixing and scraping in between. See the photo gallery for dough texture.

Sweet Stiff Levain Build and Dough Mixing

Put the sweet stiff levain ingredients in a small bowl. Mix and knead until you have a small dough ball. Press into a jar with space for tripling and mark the level of the levain. Cover and let rise for 8-12 hours. It is ready to use when between double and triple in size.

In the bowl of a stand mixer, add the flour, salt, milk, oil, and the ripe levain torn into small pieces. Scrape down the sides of the bowl and mix for several minutes more until the dough wraps around the hook. If the dough is too wet to do this, add more flour slowly, one tablespoon at a time, mixing and scraping in between. See the photo gallery for dough texture.

First Rise (both variations)

Transfer the dough to a bowl or straightwalled container. Cover and let rise to about double in size. This will take roughly 1 hour for the yeast dough and 8-12 hours for the sourdough.

Additions

Spread the fermented dough on a clean very lightly oiled work surface and sprinkle it with the chopped walnuts and onion. Roll up the dough and knead it for a minute or so. Make sure you flip the dough over about halfway through; this will help the additions not get concentrated in the center of the dough ball.

At this point you can divide the dough in two or leave it as is. To bake divided dough, you will need a larger baking vessel to fit both small boules (spun iron cloche, hearth baker, combo baker) or two baking vessels.

Shape the doughs into boules or any other shape you prefer.

Final Proof

Place the doughs into proofing baskets seam-side up and cover -- or -- place on pieces of parchment paper seam-down and cover with upside down bowls.

Let the boules proof until they have expanded a bit in size (see photo gallery). In the range of 45-90 minutes for the yeast version and 1 1/2 - 2 1/2 hours for the sourdough version.

Preheat your oven and baking vessel to 450°F for 20-30 minutes.

Flip the doughs out of the proofing basket into your baking vessel -- or -- transfer the doughs on parchment paper into the baking vessel.

You can skip scoring the dough unless you ended the first rise before the dough fully doubled or didn't include either of the additions. If a little underproofed and not weighed down by additions, scoring is needed to prevent oven spring bursting the side of the boule.

If you are baking in a cast iron vessel rather than clay, lower the temperature to 425°F after 20 minutes in both baking scenarios. At that point, check on the base of the bread as well and slide a sheet pan under the vessel if it is getting dark.

For two small boules, bake 25 minutes at 450°F, lid on; and 5-10 minutes more, lid off.

For one undivided boule, bake 40 minutes at 450°F, lid on; and 5-10 minutes more, lid off.

When the breads are done, they should have an internal temperature over 200°F.

Let the bread cool for several hours before you slice it.