At a glance
This autumn sourdough takes a bit of planning—your starter needs a 12-hour head start before you mix the dough, then you'll knead it by hand and let it proof (either at room temperature for 2 hours or in the fridge overnight for deeper flavor). The real magic happens in the oven with a quick steam-blast at high heat followed by a longer bake, which gives you that gorgeous golden crust and light, airy crumb studded with walnuts and sage.
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Starter
First, prepare the starter in the bowl you'll use for mixing the dough. It needs to ferment for 12 hours in a warm spot. Mix all three ingredients together into a smooth mixture. Wrap the bowl in a plastic bag or cover it with a lid.
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Sticky dough
After twelve hours (ideally start the starter in the evening and bake in the morning), add the remaining ingredients. Mix into a non-sticky dough and let it rest in the bowl for an hour.
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Kneading
Turn the dough out onto a floured work surface. Stretch and knead it thoroughly with your hands. This works your warmth into the dough, releases excess air, and develops it beautifully. Once you feel the dough is well worked, shape it and place it into a proofing basket.
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