Walnut Levain Bread
Last weekend's bread was my first attempt at a recipe called "Pearl's Walnut Levain", from Artisan Bread Baking, Glezer's book
I highly recommend this recipe - I was a bit weary of the walnut halves, they seemed huge and difficult to knead in, I was afraid it would break the gluten strands and turn the bread into lead. Not at all. The crumb is a bit tighter than the sourdoughs I've been making, but still feels pretty light, especially considering the amount of nuts inside.
the bread still tasted quite fresh and moist after 3 days, which is an added bonus. It was spectacular with some Stilton cheese in it. But we even enjoyed it to go along with some pasta with chicken parmiggiana, which seemed a bit of a strange combo :-)
I show four pictures, dough ready to get the walnuts mixed in, final rise before going in the clay pot, and two of the ready "boule"