Easy Sourdough Rolls with Walnuts

Method

1. Roughly chop the nuts. If using seeds, they don't need to be chopped.
2. Mix all ingredients together in a mixing bowl. Cover with a tea towel and leave out at room temperature for 3-4 hrs to get fermentation going. Do a set of stretch and folds every hour. Put the whole bowl in the fridge overnight or up to two nights.
3. The next morning, put the oven on 225 C, take the bowl out of the fridge and prepare your surface and tools. Be prepared to work quickly to avoid deflating the dough.
4. Cover a baking tray with baking parchment. Dust a surface with flour and have a dough cutter (or knife) at the ready.
5. Gently tip the dough out on the flour dusted surface. Let it spread out a bit. You might need to use the tips of your fingers to gently stretch it. Use the dough cutter to cut off roll sized pieces (10-12 pieces) and move them to the baking tray. You can use the tips of your fingers to gently shape them rounder, if you like.
6. The rolls don’t need to be tidy at all, we’re going for a rustic Scandi look. The key thing here is to avoid handling the dough too much so it doesn’t deflate.
7. Put in the middle shelf of the preheated oven, throw some ice cubes into the bottom of the oven (to create seam) and bake for 15-20 min or until they have a nice colour.