February 9, 2009 - 11:12am
Best time to add ingredients?
Dear loafers,
I plan to make bread with walnuts this weekend. Any tips on when to add them? When using a slowrising dough, the ingredients just end up at the bottom. With standard method (from wheat-to-dough-to-bread in 2-3 hours) I usually add them after the first rising. Any hints, tips, experiences?
Thanks in advance.
Jw.
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I use nuts sometimes, pecans mostly, and I knead a little less than usual then fold several times sprinkling the nuts onto the dough while folding to incorporate them throughout the dough. That way they don't get busted up so much. Then set it out for the bulk rise.
I use pretty long rises often, and have never had them settle out to the bottom. I'm a little puzzled by that.
And lightly chop and toast the walnuts, also I add walnut oil to my dough.... qahtan
Fresh walnuts will give your bread a lovely purple color...roasted keeps the purple tint from happening.
Sylvia
I will try a wallnut bread-slow rising, Liam's foldings method this weekend.
Cheers,
Jw.