The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

SD Walnut bread

nugaton's picture
nugaton

SD Walnut bread

Greetings from Lima, Peru!

Just cutted my walnut SD bread I made yesterday... 

 

100% Bread flour
50% Levain
65% Water
1.5% Salt
30% Walnut (I put it whole, but can also be chopped)

Started building the levain (1:1:1) the night before, 12hs rest in fridge.

Early in the morning I mixed levain, water and flour, kneaded at first speed for 6 minutes, added salt, kneaded 1 more minute and finally the walnuts (whole), and kneaded other 3 minutes.

Three stretch&folds at 30' intervals, and 4 hours bulk fermentation.

Divided 500g each, pre-shaped (boules and batards), 20' rest at countertop, final shape and final proofing (1 hour at 28°C).

Scored and Baked 20' at 200°C (steam) and then 30' at 180° (no steam)

The oxidation of the walnut oil gives the crumb that wonderful violet color, and the crust a crunchy texture and nutty flavor.

Comments

PalwithnoovenP's picture
PalwithnoovenP

I wish the photos were larger so I could appreciate their beauty more. Love that purple crumb!

Matt H's picture
Matt H

Every time I make one of these I ask myself why I don't do it more often.

Alhenderson's picture
Alhenderson

Those look great! A friend in Lima wants to buy bread flour in Lima but says it's difficult to find. Do you have any suggestions? Thanks!

nugaton's picture
nugaton

Hi! For regular bred flour you can find it at any market (Mercado Central, Mercado de Surquillo, etc). It's just called "Harina panadera" (bread flour). If you want whole wheat, there's a bakery called Los Siete Enanos that sells freshly milled flour (wheat and rye). They're on FB.

And there are several organic markets that sell different kinds of whole wheat flour.

 

Alhenderson's picture
Alhenderson

I'll pass that information on to my friend! Hopefully one day I can be in Lima to find those places for myself!