Sourdough Bread with Spinach and Walnuts

Here's how:

• 1

  Mix together the yeast, sourdough starter, and water. Add all the ingredients except the walnuts. Knead into an elastic and smooth dough, about 4 minutes on low speed and 4 minutes on high speed in a stand mixer. Double that time if you’re kneading by hand. The dough should be loose, but not sticky.

• 2

  Once the dough is ready, mix in the walnuts; just mix them evenly into the dough for about 2 minutes on low speed in the mixer.

• 3

  Shape the dough into a smooth, even ball. Let it rise until doubled in size in a covered bowl for at least 2 hours.

• 4

  Pour the dough onto the table; handle it as little as possible.

• 5

  Divide the dough into 2 pieces (for loaves) or 4 pieces (for baguettes) and gently roll them out to the desired length. Finish by rolling the pieces in all-purpose flour.

• 6

  Place on a baking sheet and cover. Let rise for about 1 hour.

• 7

  Preheat the oven to 260 °C and, at the same time, place a pan with 0.5 L of water inside.

• 8

  Make 2–3 cuts in the bread and sprinkle a little sea salt on top just before placing the baking sheet in the oven, then lower the temperature to 230 °C.

• 9

  Make sure the bread gets a nice deep color for about 20–25 minutes.

• 10

  Let it cool on a wire rack.