HAZEL AND WALNUT SOUR DOUGH
Last week 's bake was a single loaf sourdough with hazel and walnuts
Normaly i would make a dough 3 kgs flour 2 kgs water 1 kg sourdough culture 70g salt and 70g butter but this time i did it by hand back at my work station. It had a fairly minimal mix as the work bench had been covered in a christmasy table cover that had been stuck down so rather than pull it off to allow a bench mix i did it in the bowl. The dough was much smaller but at the same ratio it was given a stretch and fold every hour and shaped and put into the cool room after 3 hours and baked the following morning.
My normal tasters were disappointed as there was only a slice or two rather than a whole loaf.
Tomorrows bake is the normal size 50% wholemeal sourdough with feta and walnuts.
The college will be closing SOON so there are a few ingrediants that need to be used up