Food recipes
Rustic Walnut Loaf with Homemade Natural Leaven
Rustic Walnut Loaf with Homemade Natural Leaven Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table sugars, granulated leavening agents, yeast, baker's, act...
Rustic Walnut Loaf with Homemade Natural Leaven
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, walnuts, english
Directions:
Combine the flour, salt, sugar and starter in a bowl, then add the water and knead.
When the dough gets soft, spread it out and add the chopped walnuts on top, then knead in.
When the walnuts are evenly distributed, round the dough to form a ball.
Place the ball in a bowl dusted with flour, with the seam at the bottom, wrap in plastic wrap and allow it to rise for the 1st proving.
After about 8 minutes into rising, punch down the dough once in the bowl.
Round off the dough, then wrap again, and let it rise more.
The first proving is complete when the dough rises two to three times in height.
Lift out the dough, punch down, and let it rest for 20 minutes.
Form into a ball, then, with the seam at the top, return to the flour-dusted banneton (bread-rising mold) for a second proving.
Remove the risen dough, slash the top and bake in an oven preheated to 250C reduced to 220 C for 25 to 28 minutes.
Here it is.
And here it is sliced!
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
nuts, walnuts, english
Directions:
Combine the flour, salt, sugar and starter in a bowl, then add the water and knead.
When the dough gets soft, spread it out and add the chopped walnuts on top, then knead in.
When the walnuts are evenly distributed, round the dough to form a ball.
Place the ball in a bowl dusted with flour, with the seam at the bottom, wrap in plastic wrap and allow it to rise for the 1st proving.
After about 8 minutes into rising, punch down the dough once in the bowl.
Round off the dough, then wrap again, and let it rise more.
The first proving is complete when the dough rises two to three times in height.
Lift out the dough, punch down, and let it rest for 20 minutes.
Form into a ball, then, with the seam at the top, return to the flour-dusted banneton (bread-rising mold) for a second proving.
Remove the risen dough, slash the top and bake in an oven preheated to 250C reduced to 220 C for 25 to 28 minutes.
Here it is.
And here it is sliced!