Day 1
1. Mix flours and water; let rest for 30 minutes to 1 hour.
2. Add sourdough starter and salt; knead. Rest for 30 minutes.
3. Add dates and nuts; fold dough. Rest for 30 minutes.
4. Perform 3 sets of coil folds in 30-minute intervals.
5. First proof: 1 ½ to 2 hours.
6. Pre-shape, rest 30 minutes. Shape into boule, place in banneton.
7. Cold proof overnight (8-16 hours).
Day 2
1. Preheat oven to 500°F with Dutch oven inside.
2. Score dough, transfer to Dutch oven.
3. Reduce oven temp to 450°F; bake covered for 25-30 minutes, uncovered for 10-15 minutes.
4. Check loaf temperature (190°F).
5. Cool on rack for at least 2 hours before slicing.
Store in an airtight container at room temperature for up to 3 days.
Notes
Toast walnuts at 350°F for 5-8 minutes.
Use a bowl lined with a floured tea towel if you don’t have a banneton.
Proofing times are estimates; colder kitchens may result in slower rise times.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
