Soft and rich in crunchy, fragrant walnuts. Walnut Bread prepared with Sourdough is perfect with cheese but also delicious with some butter and jam. The preparation is quite long, but the result will be worth it, and you will get bread with extraordinary nutritional proprieties.
RECIPE FOR: Loaves of 1kg
EQUIPMENTS
- Stand Mixer
- Cooking Thermometer
- Baker's Couche
- Proofing Baskets
- Bread Lame
Ingredients
For the First Dough
- 500 gr Bread Flour (W360 - Proteins 14%-15%)
- 250 gr Ripe Sourdough refreshed twice
- 250 gr Water at 13°C (55°F)
For the Second Dough
- 1 kg Multicereals Flour
- 750 gr Water
- 300 gr Walnuts toasted until lightly browned and chopped
- 25 gr Salt
- 5 gr Malt Powder or 10gr of Honey
DIRECTIONS
For the First Dough
- As the first step, feed the Sourdough twice, letting it ferment for 3 hours at 30°C (86°F) in a bowl of water at 24°C. Here you can find out how to feed Sourdough starter
- When the sourdough is ripe, mix it with flour and water, forming a firm and dough, with a final temperature of around 22°C (71°F)
- Let the dough proof for 12 hours at room temperature until it triples its initial volume. It is important that you wait until the dough has developed the correct volume before moving to the next step
For the Second Dough
- The best way to make dough with Sourdough is using the Autolysis technique. This process promotes the correct hydration of proteins and improves the extensibility of gluten. For this, knead the first dough in the mixer with flour and a part of water (about 600gr) for about 4/5 minutes until the dough forms.
- Stop the mixer and let the dough rest for about 15/30minutes directly in the bowl.
- After 15/20 minutes, add the remaining water, and the salt dissolved in a part of the water. Knead the dough until it forms a stable glutinous mesh. To verify it, you can take a piece of dough and open it with your hands until it forms a thin layer that does not tear.
- Add the coarsely chopped walnuts and let them incorporate into the dough
- Let the dough proof for 40minutes to relax the gluten and facilitate the following steps.
- Divide the dough, forming portions of 1kg (or the weight you prefer). However, I recommend not to exceed 1.5ks if you bake the bread in a domestic oven
- Form into loaves and roll them tightly enough to stretch the gluten and promote their development during cooking.
- Flour the baker's couche, place the loaves on it and let them proof at room temperature for about 3 hours. To verify the correct rising, lightly press the surface of the bread; it should be quite elastic and become tense again after a few seconds.
- Once ready, score the surface of loaves, using a bread lame and bake at 250°C (482°F), creating some with steam inside the oven (put a small pot of boiling water in the bottom of the oven).
- Bake for about 20 minutes. After this time, remove the water from the oven and cook for about 40 minutes, leaving the oven door slightly ajar.
- Once baked, take the bread out of the oven and let it cool to room temperature.
NOTES
For good storage of this bread, I recommend storing it in paper bags (kraft paper) or wrapped in a towel. Do not use plastic bags, which would condense the humidity of the bread, making it rubbery in a few days.
The bread prepared with the only Sourdough, if properly stored, will be excellent for about 4 to 5 days.
NUTRITION LABEL
Calories: 2791kcal | Carbohydrates: 461g | Protein: 76g | Fat: 71g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 37mg | Potassium: 1114mg | Fiber: 23g | Sugar: 6g | Vitamina A: 20IU | Vitamina C: 2mg | Calcio: 200mg | Ferro: 30mg
