The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White Sourdough & Dan Lepards Walnut Bread

  • Pin It
Doughtagnan's picture
Doughtagnan

White Sourdough & Dan Lepards Walnut Bread

As I have been nurturing a white flour offspring of my usual rye starter I thought i'd give it a test bake with a 100% Strong White loaf before using it with some expensive french flour result was fine and as I add very little salt it tasted like a salt free Tuscan bread i've had in the past. Not much sourdough flavour though. The other loaf is my 2nd bash at Dan Lepards excellent walnut loaf but this time I ommitted the dried yeast and did a 100% sourdough version. It worked fine and I had seen other TFL members had tried this. I halved the recipe so only made the one "Pave" shaped loaf which will be ideal with some cheese over the weekend.  Partial loaves and compulsory crumbshots below!, cheers,  Steve




Comments

PMcCool's picture
PMcCool

The last time I put walnuts in bread, they stained the surrounding crumb purple.  I wonder why that didn't happen with yours?


Paul

Doughtagnan's picture
Doughtagnan

 Hi Paul, please see below a link to the recipe kindly posted by Browndog, I reckon it's all down to the paste of walnuts, butter, water and honey added to the mix, do give this recipe a try if you like walnut bread. Only other thing, were you using fresh "wet" walnuts?. Cheers, Steve 


http://www.thefreshloaf.com/node/3570/dan-lepards-walnut-bread