Fruit Nut Levain
I've decided to pursue the Ken Forkish Walnut Levain recipe a bit further. This weekends bake consisted of a combo of Giusto's La Parisienne Flour (https://nybakers.com), KA Organic Whole Wheat Flour, and my own rye based levain. I substituted the active dry yeast with Fleischmann's Fresh Active Yeast. I roasted 150 grams of walnuts for the inclusion, and added 150 grams of a dried cherry/blueberry/cranberry mix that I soaked in water for 2 hours before draining. I should note that the La Parisienne flour made a HUGE difference in my preparation. I noticed an almost immediate extensibility and my total rise time from initial mix was just shy of 3 hours. I refrigerated the bannetons overnight and baked the loaves this morning. Delicious!!!
Comments
That looks wonderful, well done, I love a dark bake and your’s is certainly well baked. Looking forward to the crumb.
Benny
Thanks Benny! I figure if I'm going to bake Forkish style I ought to take it all the way. Another reason the crust came out so well was the addition of a few teaspoons of KA Diastatic Malt Powder. I totally forgot to mention that I added it....oops!!
I like the look of this loaf and the choice of inclusions. I'm not familiar with the flour but impressed that it is unbleached and unenriched. Please post a crumb shot.
Cheers,
Gavin
Thanks so much Gavin!! It tastes as good as it looks! I posted a crumb shot below:
The crumb looks nicely fermented and has lots of fruit, delish.
Benny