Sweet walnuts sourdough
I'm experimenting with sweet sourdoughs and I arrived at this formula after testing another one with less sugar.
This loaf has 100gr of fine unrefined cane sugar and 150gr of toasted walnuts and I think that the sweetness now is on point.
I used half wholegrain flour and half white bread flour, the fermentation was a little bit slower than my normal schedule due to the presence of the sugar (I asked Maurizio Leo and he said so, I thought it was the opposite! Silly me).
I think I obtained a good spring in the oven even if there were the walnuts but I'm not so satisfied with the openness of the crumb, it seems a little bit denser than other experiments I've done.
Have you ever baked a sweet sourdough, if so what was your experience? Have you got any advices for me?
Thanks in advance for your feedbacks and happy baking!