The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Au Noix

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kimn's picture
July 8, 2006 - 12:14pm -- kimn

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Paddyscake's picture
Submitted by Paddyscake on

Hi Kim..
What kind of nuts are in your loaf? Looks hearty!

kimn's picture
Submitted by kimn on

Hi Paddyscake. Thanks! I used toasted walnut pieces (toasted them in my toaster oven). It's a terrific bread made with a sourdough starter, bread, wheat, and rye flour. If you're interested, I'll post the recipe.

Paddyscake's picture
Submitted by Paddyscake on

Kim..the mix of different grains with sourdough sound awesome. I would
love to try it out..recipe please?
Thanks

kimn's picture
Submitted by kimn on

Paddyscake, Recipe is below. I had this bread for the first time in France a few years ago. I experimented with a number of recipes before I found this one. Closest thing to what I ate in France. Recipe includes instructions for a starter, however I don't think you need to use this starter if you have one that you regularly use. The instructions are a little abridged so let me know if you have questions. When you bake it, let me know how it turns out.

Simple Wheat Starter

2 C. Unbleached all-purpose flour
½ C Whole wheat flour
2 C Water
¼ tsp Instant yeast

1)Combine ½ C all-purpose flour, whole wheat flour, and 1 C of water. Cover with plastic wrap and set aside at room temperature for 18 to 24 hours
2)Add ¾ C all purpose flour and ½ C water. Cover with plastic wrap and set aside at room temperature for 18 to 24 hours
3)Add remaining ¾ C all purpose flour and ½ C water. Cover with plastic wrap and set aside at room temperature for 6 to 8 hours
4)The starter is ready to use
5)If you do not use it all, continue to feed for the next 3 days. Adding 1 C all-purpose flour and ½ C water each time
6)At this point, continue to feed ever 4 or 5 days

Pain Au Noix (Walnut Bread)

½ C Simple Wheat Starter
2 to 2 ½ C Unbleached bread flour
¾ C Whole wheat flour
¾ C Rye flour
2 ¾ tsp Fine sea salt
½ tsp Instant yeast
1 C plus 3 tbsp Water
1 ¾ C Toasted walnut pieces

I use a food processor to make the bread. Mix the dry ingredients and as the processor is turning, I add the starter through the chute, allow to process for 10 to 15 seconds, and then add the water slowly. Stop the processor and check the consistency of the dough. If the dough is too dry I add the remaining water. Process for another 30 to 45 seconds or until a dough forms. You should be able to make the dough by hand. I love baking bread but kneading is not my favorite part. I tend to make a mess too when knead by hand. The stand mixer works well too.

Cover the dough with plastic wrap and set aside for 20 mins. Roll it out, sprinkle, and knead in the walnuts. Allow the dough to ferment for 2 ½ to 3 hours. Shape the dough into a football shape. Cover with plastic wrap and proof for 45 mins. At this point I turn the oven up to 475 F and place my baking stone in the oven. Before baking, slash the dough down the center. Turn down the oven to 425 F. Bake using the steaming method for 35 to 40 mins. Cool on rack.

Notes:

I use the full 2 C of bread flour
Typically use more than the required amount of water, but gage the consistency of the dough. The bread is a little dense so I like a little wetter dough.
I use plain old Morton’s table salt (too cheap)
Sorry if my post is crowded, I have yet to figure out the spacing.