Overview
Cashews are a high-fat, high-protein nut with a soft texture and mild flavor that can enrich sourdough both nutritionally and sensorially. Because they contain more oil and less structural fiber than many other nuts, they behave differently in dough. This page explains how to prepare cashews, how much to use, how they change dough hydration and fermentation, and practical tips to avoid common problems [1][2].
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate baker's percentages and hydration calculations when using nuts
Dough Scraper/Bench Knife
Helps fold in chopped cashews cleanly without deflating the dough
Dutch Oven or Cast Iron Pot
Provides steam and a stable environment for loaves with mix-ins to maximize oven spring
Large Mixing Bowl
Roomy bowl for bulk fermentation and gentle incorporation of nuts
As an Amazon Associate we earn from qualifying purchases. Links are affiliate links.
Troubleshooting & Tips
Common issues and fixes: - Heavy, dense loaf: reduce cashew percentage by 5–10%, increase gluten development (longer autolyse or additional folds), or retard (cold proof) to firm up structure before baking [1]. - Soggy spots from soaked nuts: pat drained soaked cashews dry with paper towel; fold in later in bulk fermentation; reduce dough water slightly to compensate [2]. - Off-flavors: rancid or old cashews produce unpleasant tastes. Always smell and if in doubt toast and taste a sample before using. Rotate stock and store cold to prevent rancidity [2]. - Allergies: label loaves clearly and avoid cross-contamination in shared kitchens.
Why Use Cashews
Cashews add creaminess, a subtle sweetness, and a tender crumb due to their fat content. Use them where you want a soft, almost buttery note rather than a hard crunchy inclusion. Their oils can slightly shorten gluten strands if used in large amounts, so balance with technique and hydration [1][2].
Preparation: Toasting, Soaking, Chopping
- Recommended preparatory steps:
- Toasting: Lightly toast raw cashews to deepen flavor and reduce surface moisture. Use a dry skillet or a baking sheet at 160–170°C (320–340°F) for 6–10 minutes, stirring to avoid burning. Toasting reduces enzyme activity that can cause off-flavors during storage [1].
- Soaking: For a very soft texture (e.g., in sandwich loaves), soak cashews in warm water for 30–60 minutes and drain well before use. Soaking increases their water content and will change your dough hydration calculations [2].
- Chopping: Chop to the desired size. Coarser chunks give texture; fine chop or blitzed cashews integrate more and release oil into the dough. Use a dough scraper or bench knife to fold chopped nuts in cleanly after bulk fermentation.
- First mention of any tool above: weigh ingredients on a Digital Kitchen Scale. Store prepared starter or nut brines in a Glass Jar for Starter if you use soaking water for other purposes.
Formulation And Hydration
- Guidelines for formula adjustments:
- Typical addition rate: 8–25% of total flour weight (baker's percentage). Start at 10–12% for subtle cashew presence; go up to 20–25% for a pronounced effect. Above ~30% expect noticeable weakening of dough structure due to oils [1].
- Hydration adjustments: If using raw or toasted, add ~0–10% extra water (of flour weight) depending on how dry they are. If soaked, subtract the water they retain from the dough’s added water or measure after draining. Track hydration precisely on a Digital Kitchen Scale [1][2].
- Oil contribution: Cashews contribute fat but not enough to replace added fats in enriched doughs; still, they soften crumb and can reduce oven spring slightly.
- Scientific note: Nut oils can coat gluten strands, reducing friction and elasticity. That’s why higher nut ratios require stronger gluten development (longer autolyse + more folds) to maintain structure [2].
Timing And Incorporation
- Best practices for adding cashews:
- Add after most gluten development — typically midway or at the end of bulk fermentation — so the nuts are distributed without overworking the dough. Gently fold them in using a dough scraper or by lamination.
- For very soft or soaked cashews, add them late to avoid releasing too much oil early in fermentation. For toasted, relatively dry cashews, you can add earlier.
- Use a Large Mixing Bowl to perform folds and keep the dough surface clean when incorporating mix-ins [1].
Effects On Crumb And Crust
Cashews produce a tender crumb and a slightly less open structure compared with hard, fibrous nuts like walnuts. They can reduce oven spring if used in high percentages because of fat interference with gluten strength. Toasted cashews contribute a deeper crust color and nuttier aroma [1][2].
Storage And Shelf Life
Because cashews are high in unsaturated fats, they are prone to rancidity. Store raw or toasted cashews in an airtight container in the fridge (recommended) or freezer for longer storage. In-bread shelf life: added oils can make crumb stale faster; consume within 2–3 days at room temperature or refrigerate up to a week. Use a clear straight-sided container for visible storage and to monitor freshness [2].
Quick Recipe Note
Start simple: add 12% toasted, coarsely chopped cashews (by flour weight) to a basic 70% hydration sourdough. Add nuts after 2/3 of bulk fermentation during a set of gentle folds. Shape and bake in a Dutch Oven or Cast Iron Pot for consistent steam and oven spring [1][2].