Yesterday, I gave my back from the dead starter a workout and made some of the Pearl's walnut levain from Artisan Baking. I turned out really well and is mostly gone already! The dough was pretty stiff, but really easy to handle as a result. I was surprised that i didn't end up with any char walnuts poking out, but luckily the dough proof around any nuts near the skin.
the crust was thick and chewy and the crumb was tight for levain, but still resonably open. I'm still in love with the purple streaks from the walnuts' oil. Purple is one of those colors that doesn't appear naturally all to often in food, especially baked goods, that it always catches my attention.
The insides:
And last thursday, I made some portguese sweet bread from BBA to take with me to Lake Placid last weekend. The bread was a hit and make some seriously incredible toast. I was expecting to be pretty apathetic to this bread, but it really surprised me. Its super light and fluffy, pleasantly sweet and the extracts make it smell amazing.
I didn't thoroughly degas, and ended up getting these really cool looking gluten stalagmites by the crust. Pretty cool, eh?
I liked how the Pearls walnut levain turned out so well that today i'm making their Pane Coi Santi and maybe I'll even get to blog about it quick enough to enter bread baking day 2. time will tell and the dough will dictate!
