The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Forkish walnut levain

Skibum's picture
Skibum

Forkish walnut levain

Well folks, in an effort to continue to get my baking out of the rut it languished in for a year or so, I turned to Ken's book, "Flour, Water Salt and Yeast," for some inspiration. It had been a couple of years since I baked his breads or consulted his book. To be honest, I have never really enjoyed his breads. He uses a little whole wheat in every recipe and I cannot wrap my taste buds around the taste of whole wheat. Even buying the best whole meal, organic whole wheat flour, i am not liking the taste it gives to my breads. Now rye flour -- OH MY!

Well I baked a loaf of this walnut bread and at first was not happy with the flavour. I then re-consulted the recipe and found that he enjoyed it toasted with butter and honey. I tried this way with blueberry, wildflower honey and liked the combination. While I will never be a fan of his bread formulas, I am a BIG fan of his technical approach to baking! Reading Forkish once again has rounded out my baking knowledge. His discussion on maintaining and modifying the flavour of a levain is priceless!

Happy baking! Ski

Comments

DesigningWoman's picture
DesigningWoman

Or is it the wood-grained look?

Sounds delish. Enjoy it!

Keep on baking,

Carole

Skibum's picture
Skibum

Well Carol, it looked to me like I didn't mix the walnuts into the dough very well. I guess for loaves like this, hand mixing has it's limitations. The crumb did turn out open though.

Happy baking! Ski

Danni3ll3's picture
Danni3ll3

Looks like marble!

By the way, if you don’t like whole-wheat, swap it out for something else like Kamut or Spelt or half and half of those. Or s bit of those and some rye. His recipes are yours to play with and adapt!

Skibum's picture
Skibum

I really like your suggestion of using kamut and/or spelt in place of the whole wheat. My other thought is when using some whole wheat is to add something to sweeten the dough, honey or perhaps molasses to offset what I find is a bitter taste to the ww flour.

Happy baking! Ski

dabrownman's picture
dabrownman

depressed when I don't get these purple swirls.  Another hint, adding walnut oil to the mix helps this bread quite a bit if you like walnuts in bread and purple!  Yours sure turned out great in any event and by any measure.  Well done and happy baking Ski

Skibum's picture
Skibum

I am enjoying breaking out of my baking rut. Coming back here to tfl has helped a lot!

Happy baking! Ski