Walnut Levain

Submitted by Floydm on November 23, 2009 - 8:16pm

Last week I grabbed one of my favorite sandwiches from the Pearl Bakery, a pear and gorgonzola number served on their Walnut Levain. This weekend I tried recreating the bread at home.

I was pleased with the results. The formula was roughly:

500g AP flour (Pendleton Flour Mills Morbread)

330g water

100g ripe starter

10g kosher salt

I also made cinnamon rolls for the first time in a long while.

They were more tan than the yellow they appear to be in this picture. Oh well. They tasted great.

Submitted by DonD on November 23, 2009 - 9:25pm.

Great Walnut Loaf, Floyd!

I have a real weakness for Walnut Bread too. All you need is some Gorgonzola Dolce and fig jam to go with it...

Have a great Thanksgiving!

Don

Submitted by Floydm on November 23, 2009 - 9:29pm.

Thanks, Don

Thanks, Don. You too!

Submitted by SylviaH on November 23, 2009 - 10:41pm.

Delicious baking, Floyd!

Happy Thanksgiving to you and yours! Looks like your off to great start!

Sylvia

Submitted by dmsnyder on November 23, 2009 - 11:01pm.

Gorgeous boule, Floyd!

The Pearl Bakery walnut levain is one of my favorites, too. Yours looks wonderful. Stellar crumb!

David

Submitted by ehanner on November 24, 2009 - 12:15am.

Great looking Walnuts!

Boy does that look good. Those must be the large pieces of halves. What percent of walnut do you use in that? I have some walnut oil I have been wanting to try in a walnut loaf. Hmmmm.

Eric

Submitted by Salome on November 24, 2009 - 12:41am.

and where are the walnuts in

and where are the walnuts in the formula? ;)

Great results, the bread looks wonderful.

Salome

Submitted by Floydm on November 24, 2009 - 9:17am.

ha

Oh yeah, I forgot about them. Um... "three handfuls" were added. I didn't measure the nuts.

Submitted by SallyBR on November 24, 2009 - 5:48am.

Oh, I am feeling

Oh, I am feeling faint....

great bread, I did a walnut bread from Hamelman's book a year or so ago - I cannot believe I've never made it again, it was so good!

I am having trouble with the rice flour, though - even using it, I don't get the nice white markings you do.... Maybe I'm using too light a hand to sprinkle it?

Submitted by txfarmer on November 24, 2009 - 8:55am.