Cinnamon Walnut Sourdough Recipe by Allegra - Confetti Mill

Cinnamon Walnut Sourdough Recipe by Allegra D'Agostini

With fall temperatures that have just knocked on the door, it is now the time of year when we enjoy staying in the comfort of our homes and trying some cozy and delicious recipes!

It is with great pleasure that we share with you a cinnamon walnut sourdough recipe made by none other than Allegra D'Agostini! Today, this culinary blogger graces us with her culinary knowledge, so that you too can fill your home with the delightful smell of fresh homemade bread. We absolutely LOVE her delectable and authentic recipes as well as her breathtaking photos and visual identity!

You will also find our Linen Tea towels as well as our Azuma bags that are beautifully showcased in this 100% cottage core recipe... enjoy!


Cinnamon Walnut Sourdough


  • 100g active sourdough starter
  • 350 mL + 25mL water, separate
  • 250g whole wheat flour
  • 250g unbleached, all-purpose flour
  • 10g salt
  • 3/4 cup toasted walnuts
  • 2 tsp cinnamon




  1. In a mixing bowl, combine the active sourdough starter with 350mL of warm water and mix well to combine. Then, stir in whole wheat and all-purpose flours and mix until almost all of the flour has been incorporated. Cover the bowl with a tea towel and allow to rest for 45 minutes: this is called the autolyse and will allow your flour to hydrate before you begin to fold the dough.
  2. After 45 minutes, add salt and remaining 25mL of water to a measuring cup and stir to combine then pour over the dough. Use your hands to incorporate the water-salt mixture into the dough and fold it over itself a few times. Cover again for 30 minutes.
  3. After 30 minutes, add the toasted walnuts and cinnamon. Stretch the dough up and over from the base of the dough into the middle on all four ‘sides’ to combine everything – this will facilitate gluten development as you incorporate the nuts and cinnamon. Once your dough has been folded, cover once more for 30 minutes. Repeat this process, folding the dough every half hour, four more times. This is known as the bulk rise.
  4. After four more folds (two hours), your dough should have doubled in size and feel as though it is much lighter than when you began (this is a sign that the yeast is actively producing gases). If it doesn't seem ready, you can extend the bulk rise phase until it does. When your dough is ready, turn it out onto a floured countertop, roughly shape it into a ball then cover with a tea towel and allow it to rest for 20 minutes before the final shaping.
  5. After 20 minutes, gently flour the top of the dough, then flip it over. Stretch the side of the dough closest to you out, then fold it into the middle. Repeat this with the left and right sides and then finish with the side furthest away from your body and as you stretch it out and over, flip the ball of dough over as well so that the smooth side faces up. Now use your hands to cup the dough and gently pull it towards your body – repeat this a few times to form a tight skin. Then, transfer it into a medium bowl lined with a floured tea towel with the base of the dough facing up, dust the dough with flour, fold the towel over then place in the fridge overnight.
  6. In the morning, place a Dutch oven in your oven, then preheat it to 500°F. Once the oven is hot, reduce the temperature to 450°F, then remove the Dutch oven and flip your dough out of the bowl and into the base of the Dutch oven. Using a razor blade or sharp paring knife, score your loaf, then place the lid on the Dutch oven and return it to the oven for 20 minutes. After 20 minutes, remove the lid and bake for another 15-20 minutes or until the crust is nicely browned, then remove it from the oven and allow to cool before slicing.



For more eye-catching and delicious recipes from Allegra D’Agostini, do not hesitate to visit her stunning blog as well as her Instagram account. You will surely find a lot of inspiration for all your autumn recipes!


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