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Baking recipe · from the recipe book

Sesame-Crusted Walnut Thyme Sourdough Batard

A crackly, deeply browned crust rolled in toasted sesame gives way to a soft, slightly nutty crumb studded with toasted walnuts, earthy thyme and a flax-chia soaker that keeps every slice moist.

Sesame-Crusted Walnut Thyme Sourdough Batard

Ingredients

  • 3½ oz100 gActive sourdough starter (100% hydration)fed 4–6 hours ahead, at its peak
  • 3¼ cups440 gBread flour
  • 2 oz60 gWhole spelt flour
  • 1⅔ cups400 gWaterlukewarm, divided
  • 3 tbsp20 gGround flaxseed
  • ½ oz10 gChia seeds
  • ¾ cup chopped100 gWalnutstoasted and roughly chopped
  • 1 tbsp3 gDried thyme
  • 1¾ tsp11 gSalt
  • ¼ cup40 gSesame seedsfor the crust

Steps

  1. Day 1, about 8 a.m.: feed your sourdough starter and leave it at about 75°F (24°C) for 4–6 hours, until doubled, domed and bubbly; you'll use the sourdough starter in the dough once it peaks.
  2. While the starter rises, make the soaker: stir the ground flaxseed and the chia seeds into 60 g of the water (about one-seventh of the total) and set aside for at least 1 hour until gel-like.
  3. Toast the walnuts in a dry skillet over medium heat for 5–6 minutes, stirring, until fragrant; cool and chop roughly.
  4. When the starter peaks, mix the bread flour and the whole spelt flour with 320 g of the water (four-fifths of the total) until no dry patches remain. Cover and rest 45 minutes (autolyse).
  5. Add the sourdough starter to the dough and squeeze it in with wet hands until fully combined.
  6. Sprinkle the salt and the dried thyme over the dough, add the remaining 20 g of the water, and squeeze and fold until the water is absorbed. The dough is about 71% hydration and 2% salt (soaker not counted).
  7. Bulk rise at about 75°F (24°C) for 4–5 hours. After 30 minutes, add the toasted walnuts and the flax-chia soaker during the first set of stretch-and-folds, then do 3 more sets of stretch-and-folds 30 minutes apart.
  8. Bulk is done when the dough has grown about 50%, looks domed and airy, and jiggles when the bowl is shaken.
  9. Turn the dough out, pre-shape into a loose round and rest 20 minutes uncovered. Shape into a tight batard.
  10. Spread the sesame seeds on a tray, mist the top of the batard with water, and roll the top and sides in the sesame seeds to coat.
  11. Place seam side up in a floured banneton or towel-lined bowl, cover, and cold proof in the fridge for 12–16 hours overnight.
  12. Day 2: place a Dutch oven with its lid in the oven and preheat to 500°F (260°C) for 45 minutes.
  13. Turn the cold batard onto parchment, score one long slash, and lower it into the hot Dutch oven. Cover, reduce the oven to 450°F (230°C) and bake 20 minutes.
  14. Uncover and bake 25–30 minutes more, until the crust is deep mahogany and the center reads 205–210°F (96–99°C).
  15. Cool the loaf on a rack for at least 2 hours before slicing into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Tree nuts, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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