![]() ![]() I then added the walnuts and mixed the dough well to ensure they were well distributed within the dough. ![]() ![]() While they cooled I added the final dough ingredients and fully incorporated them together to ensure a good mix. At that time I toasted the walnut halves for 12 minutes at 400 degrees in the oven. By 3pm bubbles were active and the levain had doubled. Time line: Saturday morning I built the 360 grams of leavain using 36 grams of starter from the fridge and added the remaining ingredients in proportion. For the levain, as in last week’s bake I began with 10% of starter (charlie), 40% of white flour, 10% of whole wheat flour and 40% of water at 85 degrees to make up the required 360 grams. Ingredients: 740 grams of white flour 60 grams of whole wheat flour 620 grams of 90 degree water 22 grams of fine sea salt 2 grams of instant yeast 225 grams of walnut halves and 360 grams of levain. ![]() The idea of baking walnuts into a loaf of bread sounded deliciously superb! It exceeded my expectations! I’d be tempted to slather nutella on a toasted slice from this loaf – that is, if my wife allowed nutella into our house! This is the story of this week’s bake… Probably the loaf I was most looking forward to baking from FWSY was this week’s walnut levain bread. ![]()
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