The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

HAZEL AND WALNUT SOUR DOUGH

yozzause's picture
yozzause

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

Regards Yozza

Comments

ananda's picture
ananda

Hi Derek,

Lovely looking crumb supporting bounteous quantity of large-sized nut pieces.

Yum!

Best wishes

Andy

holds99's picture
holds99

Your crumb looks very nice considering the generous amount of nuts you incorporated into the dough.  Your bread looks delicious. 

Howard

Mebake's picture
Mebake

I love the color of the crust! though not bold, golden color is one of my favourite on bread. Lovely work, derek!

breadsong's picture
breadsong

Nutty, and with a sesame crust; looks wonderful!
:^) from breadsong

yozzause's picture
yozzause

Thanks everyone  for your comments the bread was very good and really the dough did not have a lot of mixing so came out particularly well.

regards Derek