November 23, 2009 - 7:16pm
Walnut Levain
Last week I grabbed one of my favorite sandwiches from the Pearl Bakery [1], a pear and gorgonzola number served on their Walnut Levain. This weekend I tried recreating the bread at home.
I was pleased with the results. The formula was roughly:
500g AP flour (Pendleton Flour Mills Morbread)
330g water
100g ripe starter
10g kosher salt
I also made cinnamon rolls [2] for the first time in a long while.
They were more tan than the yellow they appear to be in this picture. Oh well. They tasted great.