The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pain Au Levain With Walnuts

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SylviaH's picture
SylviaH

Pain Au Levain With Walnuts

This is the first time to try this bread and first bread I have made from Bread Alone by Daniel Leader & Judith Blahnik.  I wanted a nice loaf to go with a variety of cheeses and this made a nice choice...like it says thinly sliced it makes a nice compliment to cheeses.  It's delicious, I think the grated walnuts in the dough,  plus the fact that I have access to some very fresh nuts in my area made this bread even more tastier.  The crust also has a very pleasing crunch, chew and lot's of flavor.  The crumb was pleasing and so is the color the toasted walnuts lent to it...  I was surprised at the size of the two hugh torpedo shaped loaves the formula made.  Next time I will try his formula for Pain Au Levain with Pecans and Dried Cherries, we have cherry pie so I didn't want overkill on cherries...though I do love them.



I Definately need to pitch my lame for new sharp one!!





Sylvia


 

Comments

dmsnyder's picture
dmsnyder

I've made Reinhart's San Francisco Sourdough with walnuts. It is wonderful with cheese.


I read somewhere that you can prevent the walnuts from turning your crumb purple by ... toasting them first, I think it was.


I'm struggling with the concept of "overkill on cherries." I haven't made Leader's version of Cherry Pecan Levain, but the one I did make is delicious. It was posted here by mountaindog. Here's the link: Cherry Pecan Pain au Levain


Seems I recall your expressing admiration for it back then.


David

SylviaH's picture
SylviaH

I know I read the same thing..but these were toasted as the recipe suggest and I noticed where he stated that the skins would give the purplish color..and they did..even with the toasting of the nuts first!  But I wanted the color...I like it!  Reinhart's SFS w/walnuts sounds very nice.  I used my Australian sourdough.


By overkill, I meant because we were having cherry pie tonite..as posted next to the bread..would have been to much cherry bread and cherry pie!!


I remember well the lovely breads Cherry Pecan Pain au Levain made by mountaindog!  Write now Im using up what's on hand in my cupboards/freezer..if I don't Im going to loose it's freshness.  I used up all my pecans...I like them more than walnuts...but walnuts are a good health benefit and you should eat a few everyday.


Sylvia

xaipete's picture
xaipete

The dough still gets purple even if you toast the walnuts; it must be the skins as you say. I like the color too. It is very dramatic. I have had success mixing the nuts in during the final minute of kneading in the mixer and/or folding them in during a stretch and fold. The mixer breaks the nuts up a bit and I think I prefer that. If you are using nut pieces, then the mixer might break them up too much.


--Pamela

SylviaH's picture
SylviaH

Skins is what Leader says makes the dough tint purplish.  This recipe also has some ground walnuts mixed in the dough...that's why I like this recipe so much...that little added ingredient mixed in the dough definately gives a boost of flavor...but probably also adds to more coloring of the crumb. I mixed the nuts in on the first mixing/autolyse..they mixed in nicely without breaking up.


Sylvia

xaipete's picture
xaipete

Those are some great looking loaves!!! I don't know why the walnuts turn the bread purple, but it is a wonderful thing! I do toast my walnuts but they still turn the dough that lovely color of purple. Next time try adding the bleu cheese; it is my personal favorite.


Your crumb & crust look terrific. And what great toast you will have for eggs in the morning. Oh, yum. I'm making some SF SD that will be ready to bake tomorrow. I can't wait.


Leader's breads have wonderful flavor; I think it is because of the careful fermentation and acid that they develop.


--Pamela

SylviaH's picture
SylviaH

for such a nice compliment!  Blue cheese sounds wonderful in this bread.  I bet it would make fabulous crostini's...I had to be careful not to over toast my walnuts...I tend to wander off...I put them in my countertop convection oven and set the timer and it turns off the oven too...I would be lost without that buzzer on ovens!  It drives my husband crazy ;D


His bread is definately worth the little extra time..it is full of flavor..my levain was perfect match.  About the only thing I did different was mix all by hand.


Happy Baking,


Sylvia

xaipete's picture
xaipete

Hey, Sylvia, I just noticed the cherry pie in the picture. It looks delicious too. Please tell us about it.


--Pamela

SylviaH's picture
SylviaH

Hi Pamela, Cherry pie is probably my favorite pie.  Cherry pie and fried chicken was pretty regular living in Texas on Sundays when I was small.  Pie is one of my favorite things!  I love the crust and judge my pie by it's crust.  I sometimes try a little different but do have my favorite crust and fillings.  This crust was tasty but not my favorite which is thick and flaky!  I don't like my fruit fillings to sweet!  For this pie I used canned cherries..only one canned brand and type of cherries I like, Oregon, Tart Cherries.  I only like tart cherries for my pie.  I use different ingredients to thicken my juices..lately I have been using Tapioca Flour...probably is my favorite.  I used a little milk and egg yolk brushed on the this crust..usually it's just left and sometimes sprinkled with a little sugar when finished baking.  Oh, yes I used my Super Peel for the first time to lift the crust..usually I just roll it around the pin...it worked wonderfully..probably use it all the time now!


Sylvia

summerbaker's picture
summerbaker

Sylvia, I just ordered my first lame from KA and I was wondering about how long they last (approximate number of loaves).  I thought you might know since you said that yours was nearly worn out.....  Not that it is reflected in the scoring or your beautiful bread!


Summer

SylviaH's picture
SylviaH

Hi Summer, Im thinking maybe your female..I would change it as about as often as you would change your razor for shaving your legs :D I also got mine from KA.  I have even sharpened mine up on the knife file!  Helps to keep it clean and dry when finished using it.  I should have used one of my other slashers...it jagged on these loaves saying it was time to replace this one!


Sylvia

summerbaker's picture
summerbaker

Sylvia,


Yes, as a woman who does shave her legs, this WOULD give me a good idea of how often I would change the blade if my husband didn't share the same razor for his face (LOL!).  Actually, I just worked out that that adds an extra 3 uses a week and we still don't change it very often, so the $6 or so for a lame is definitely worth it.  Plus the shipping is free from KA.  Thanks for the tips.


Summer

SylviaH's picture
SylviaH

Thoroughly Enjoyed your answer, Summer !  I think we both had a good laugh! 


Sylvia

dmsnyder's picture
dmsnyder

We need another criterion. 


David

SylviaH's picture
SylviaH

As many beautiful loaves as you bake, David...I would say about 2 or 3 lames every 6mos?  I don't know..how many do you use?  


Sylvia 

dmsnyder's picture
dmsnyder

Well, I have a couple Matfer curved lames and a straight serrated knife and a tomato knife. 


I use the Matfer lames for baguettes and bâtards and the tomato knife for boules.


David