Sourdough Argentine Dulce de Leche and Walnuts Swirl Bread

Name: Sourdough Argentine Dulce de Leche and Walnuts Swirl Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1 servings
Cuisine: Argentine
Ingredients: 200 g active sourdough starter, bubbly and at peak, at room temperature; 500 g bread flour; 325 ml lukewarm water, around 80°F (27°C); 10 g fine sea salt; 150 g dulce de leche (canned or homemade), at room temperature, slightly loosened with a knife so it spreads; 100 g walnut pieces, toasted and cooled, roughly chopped into ½-inch (12 mm) pieces; 1 tsp (2½ g) ground cinnamon; 2 tbsp (25 g) granulated sugar, for topping; 1 tbsp (15 g) unsalted butter, melted, warm

From the MyKitchenBank Kitchen

A rustic sourdough loaf with a silky dulce de leche and walnut filling, swirled throughout and topped with cinnamon sugar. The tang of well-developed sourdough balances the rich caramel sweetness of dulce de leche, while toasted walnuts add earthy depth. Inspired by Argentine flavors, this bread is perfect for breakfast, dessert, or elegant entertaining.

Prep: 30 min
Cook: 40 min
Wait: 8 hr
Total: 9 hr 10 min
Makes: 1 loaf (10–12 slices)

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Steps

Before you start

Activate your sourdough starter 4–6 hours ahead; it should be bubbly and peak height when you're ready to mix
Toast the walnuts in a 350°F (175°C) oven for 8 minutes, then roughly chop; let cool completely
Preheat your oven to 450°F (230°C) with a Dutch oven inside at least 30 minutes before baking

1
Mix dough
- In a large bowl, combine the active sourdough starter (200 g), lukewarm water (325 ml), and bread flour (500 g).
- Stir with your hand or a wooden spoon until all flour is incorporated and you have a shaggy, wet dough.
- Cover loosely with plastic wrap and let rest for 30 minutes at room temperature.
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Ready when: Dough holds together and is noticeably wetter than standard bread dough
Tip: Use your hands or a dough scraper rather than kneading; this dough is meant to be wet and slack.
2
Add salt and fold
- After the 30-minute rest, sprinkle fine sea salt (10 g) over the dough.
- Wet your hand slightly, then fold the dough over itself 4–6 times, working from the edges toward the center.
- The dough will feel sticky; this is correct.
- Cover and rest for 15 minutes.
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Ready when: Dough feels slightly more structured and holds its shape a bit better
Tip: Wet your hand between folds so the dough doesn't stick; do not overwork—you're building strength, not kneading.
3
Bulk fermentation (stretch and fold)
- Over the next 2 hours, perform a series of stretch-and-fold turns on the dough.
- Every 30 minutes, wet your hand and fold the dough over itself 4 times.
- After 2 hours total, the dough should be noticeably larger, puffed, and feel airy.
- It should pass the poke test: when you gently poke it with a wet finger, the indentation should slowly spring back but not fully disappear.
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Ready when: Dough is 30–50% larger, feels airy, and poke test shows slow recovery
Tip: Room temperature matters; if it's cool (below 70°F / 21°C), bulk fermentation may take longer—up to 3 hours.
4
Pre-shape on floured surface
- Turn the dough out onto a lightly floured work surface.
- Using a bench scraper, gently shape the dough into a rough round by gathering the edges toward the center.
- Let rest uncovered for 20 minutes.
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Ready when: Dough looks slightly relaxed and less tense
Tip: This short rest prevents the dough from snapping back when you shape it.
5
Roll and fill with dulce de leche and walnuts
- Gently turn the dough seam-side down onto a lightly floured surface.
- Using your hands or a rolling pin, gently stretch and flatten the dough into a rough 12×10-inch (30×25 cm) rectangle.
- Spread the dulce de leche (150 g) evenly over the surface, leaving a ½-inch (1 cm) border on all sides.
- Scatter the toasted, chopped walnuts (100 g) over the dulce de leche, pressing them gently into the filling.
- Mix the ground cinnamon (1 tsp / 2.5 g) with the granulated sugar (2 tbsp / 25 g), then sprinkle this mixture evenly over the walnuts.
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Ready when: Surface is evenly covered with filling and toppings
Tip: Don't stretch the dough too thin or it may tear; if it springs back, let it rest another 5 minutes.
6
Roll into a log and seal
- Starting from one long edge, roll the dough tightly toward you into a cylinder, pressing gently as you go to seal the filling inside.
- Once fully rolled, pinch the seam along the bottom with the heel of your hand to seal.
- The log should be about 12 inches (30 cm) long.
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Ready when: Log is evenly shaped with a sealed seam running along the bottom
Tip: Roll snugly but not so tightly that you crush out all the air; a gentle, even tension is ideal.
7
Final proof in banneton
- Place the log seam-side up in a floured banneton basket (or a bowl lined with a floured kitchen towel).
- Cover with plastic wrap or a plastic bag and refrigerate for 8–16 hours.
- The cold retard develops flavor and makes scoring easier.
- If you prefer to proof at room temperature, cover loosely and proof for 2–3 hours until the dough is puffy and passes the poke test.
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Ready when: Dough is puffy and a gentle poke leaves a slow-disappearing indentation
Tip: Cold proofing in the fridge is recommended for this recipe; it makes the dough easier to score and improves flavor.
8
Preheat Dutch oven and score doughOven 450°F / 230°C
- At least 30 minutes before baking, preheat your oven to 450°F (230°C) with a 5–6-quart Dutch oven inside.
- When ready to bake, turn the dough out of the banneton onto parchment paper, seam-side down.
- Using a very sharp bread knife or lame, make a single long slash down the center of the loaf, about ¼ inch (6 mm) deep and angled at 30 degrees.
- The score should be 8–10 inches (20–25 cm) long.
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Ready when: Dutch oven is very hot and dough is ready to bake
Tip: A cold dough from the fridge will score more cleanly; keep a bowl of ice water nearby to dip your blade between cuts.
9
Bake with steam (covered)Oven 450°F / 230°C
- Carefully transfer the dough (still on parchment) into the preheated Dutch oven.
- Cover with the lid and bake at 450°F (230°C) for 20 minutes.
- The trapped steam will help the dough expand dramatically and develop a deep, glossy crust.
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Ready when: Loaf has puffed up noticeably; you should hear a slight sizzle from steam
Tip: Don't open the oven during this time; the steam is crucial for crust development.
10
Finish baking (uncovered)Oven 450°F / 230°C
- Remove the lid from the Dutch oven and continue baking for 18–22 minutes until the loaf is a deep golden-brown color and the crust is firm.
- The internal temperature should reach 205–210°F (96–99°C) when measured with an instant-read thermometer inserted into the thickest part of the loaf (avoid the filling).
- If the top is browning too quickly, tent loosely with foil.
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Ready when: Deep golden-brown crust, hollow-sounding when tapped on the bottom, internal temp 205–210°F (96–99°C)
Tip: A thermometer is your best friend here; underproofed bread can be dense, while overproofed bread may collapse slightly during baking.
11
Cool before serving
- Transfer the loaf to a wire cooling rack and let rest for at least 1 hour before slicing.
- While the bread is still warm (but cool enough to handle), brush the top with melted butter (1 tbsp / 15 g).
- As it cools, the crumb will set and the dulce de leche filling will firm up slightly, making slicing cleaner.
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Ready when: Loaf is cool enough to handle and slice cleanly; dulce de leche filling is just set
Tip: Resist the urge to slice too early; cutting into a warm loaf will compress the crumb. A serrated bread knife works best.

Good to know

Tips

Timing is everything with sourdough: a properly fermented, ripe dough will have better flavor and a more open crumb. The poke test is your best guide—watch for slow recovery, not complete spring-back.
Dulce de leche can be thick and hard to spread. If yours is very stiff, warm the jar in hot water for a few minutes or thin it slightly with a tiny drizzle of cream; you want it spreadable but not runny.
A Dutch oven is essential for this recipe because it traps steam, creating the signature sourdough crust. If you don't have one, you can place a baking stone on the middle rack, place the dough on parchment on top, and tent with foil while you pour hot water into a pan below—but results won't be quite as good.
Once baked, this loaf is best enjoyed within 24 hours when the crust is still crispy. After that, it softens; warm it gently before serving if desired.

Make ahead

You can prepare the dough through the end of step 7 (final proof) and refrigerate for up to 48 hours. The cold retard actually improves flavor and makes scoring easier. Simply bake directly from cold, adding 2–3 minutes to the covered baking time if needed.

Storage & reheating

Store at room temperature in a bread box or wrapped loosely in cloth for up to 2 days. The dulce de leche filling keeps the crumb moist. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month; thaw at room temperature for 2–3 hours or reheat in a 350°F (175°C) oven for 10 minutes (wrapped in foil) until warmed through.

Substitutions

walnut pieces, toasted and cooled → Toasted hazelnuts, pecans, or almonds in the same quantity. Each nut brings a different character; hazelnuts add elegance, pecans add butter-like richness, and almonds are more delicate.
dulce de leche (canned or homemade) → Caramel sauce or dulce de leche made from sweetened condensed milk (cooked low and slow). Homemade dulce de leche (boiling sealed cans of sweetened condensed milk) is more intense and less commercial-tasting. Use the same amount.
ground cinnamon → ¾ tsp ground cardamom or ¼ tsp ground cloves mixed with ¾ tsp cinnamon for a spiced variation. Cardamom is popular in South American baking and adds floral warmth; cloves deepen the spice character.
bread flour → All-purpose flour with 1 tbsp vital wheat gluten added per cup. Bread flour is preferred for structure, but all-purpose with extra gluten is an acceptable alternative for a slightly less chewy crumb.