The Fresh Loaf

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Pain de Noix au Pinot Noir

BROTKUNST's picture

Pain de Noix au Pinot Noir

.. pardon my French but this loaf, a Brotkunst Original, deserves a French Title in my opinion.


The formula of this loaf builds on (any) Pain au Levain and develops a quite particular color, extraordinary flavour and almost sweet smell by the addition of wine-soaked Walnuts and Oat Berries.




and, if you like, two more photos that basically won't offer more information but may be interesting anyway




So in order to bake this Pain de Noix au Pinot Noir you will have to start with the Pinot Noir Walnuts about 48 hours before you will start baking.

Day 1:

150g Walnuts

200g Pinot Noir

Soak walnuts in the Pinot Noir for 24 hours


Day 2:

150 g Oat Berries

15g Malted Barely Syrup

150g Water (95 C / 200 F)


Soak the oat berries in the almost boiling water for about 45-60 minutes. By then the oat berries should have soaked up most but not all of the water.

Add the malted barley syrup the oat berries and stirr. Drain the Pinot Noir Walnuts over the oat berries, stirr lightly and then add the walnuts in the same container. The walnuts will now only be partially emersed in the Pinot Noir. Within the next 24 hours you may 'rotate' the walnuts if you like - leave the oat berries at the bottom though.



Pain au Levain

The amount of soaked nuts and grains is based on a dough with about 800g (28 oz) flour. Hamelman's 'Vermont Sourdough' has been widely discussed and would be a (one) suitable way to create the actual dough. However, in oder to ensure a vigorous levain, I'd suggest a two-stage build. The liquid white levain should be about 40-45% of the flour used (excluding the flour in the levain itseld of course)

When you prepare the Pain au Levain (e.g. Vermont Sourdough) use all the Pinot Noir and Water from your Walnut/Berries mixture. With reasonable draining you will have to make no further adjustment to the normal hyration of you natural leavened bread.


I suggest that you proceed the mixing of the final dough with a 1-hour-Autolyse (including the preferment but of course without the salt). Knead your dough to a moderate gluten development and add the oat berries and walnut during the final minutes. They will just have to be worked in evenly - you don't want to overdo this because you may tear up the gluten too much or destroy the walnuts. It's absolutely possible to do this with a Kitchenaid (I used the 'Powerhook' on my KA Pro 600).


Let the dough ferment for about 3 hours and fold it twice within the first 60-90 minutes. Don't be too fast or rough when you stretch the dough since of the loaded dough may tend to tear when stretch too hasty. If you work with Hamelman's Vermont Sourdough add some 30 minutes to bulk fermentation as well as to the proofing. Devide, shape and proof the dough(s) as you would usually do it - again with some extra consideration that your dough is loaded with nuts and oat berries. Be sure to give your dough enough time to proof ... it will take a little longer.



This bread is delicious with plain butter ... if you like try it with Blue Cheese, an Asiago-Garlic Spread or a good thin-sliced dry-hard salami (mild sopressata or herbal) and a glass of Pinot Noir.






Paddyscake's picture

is there a distinct flavor of Pinot Noir? I bet this would be awesome with blue cheese incorporated in the dough as In Floyd's recipe with walnuts and blue cheese

BROTKUNST's picture

You can smell the Pinot Noir more than you'd taste it, I think. When you eat a slice the flavor of the Pinot Noir melds on a different level with the nuts, oat berries and other ingredients. I haven't quite figured our where the underlying sweet smell and taste comes from. The amount of malt syrup I used is minor ... I think it must have something to do with the long soaking of the nuts and berries in the wine.



beenjamming's picture

hmm, wine in bread. Guess i've always considered beer to be the best beverage to land itself in a loaf but you've got me reconsidering. That grigne is beautiful. What kind of oven set up did you use? and I'm sure it's been answered somewhere else, but why is salt left out of the dough during the autolyse? Is it too hygroscopic?

fleur-de-liz's picture

Brotkunst: I love your coat of arms in your namplate!  Your bread looks divine!

susanfnp's picture

 Really fine looking loaf, Brotkunst! The Pinot sounds very appealing.