Walnut Bread
Ingredients
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- 1
Roughly chop walnuts into halves and quarters.
- 2
Mix flours, water, salt, yeast: speed 1 for 5 min, speed 2 for 5 min.
- 3
Add walnuts at end of mixing, speed 1 for 1 min.
- 4
Bulk ferment 2h with fold at 1h.
- 5
Divide into 500 g pieces, pre-shape.
- 6
Bench rest 20 min, shape into boules.
- 7
Final proof 1h15 in floured bannetons.
- 8
Turn out, score in cross pattern. Bake 35 min at 230°C with steam.
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Per 100g
Allergens
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