Name: Hazelnut Bread
Yield: Makes 4 small loaves
Ingredients: 400 grams (2¾ c + 2 tbsp) white flour, plus additional as needed for working with the dough, and for the linen liner and shaped loaves; 60 grams (¼ c + 2½ tsp) granulated sugar; 44 grams (2 tbsp + 2¼ tsp) cold whole milk; 115 grams (1 c + 1½ tsp) hazelnut flour or meal; 1 gram (generous ⅛ tsp) fine sea salt; 0.2 gram (pinch) instant yeast; 50 grams (¼ c + 2 tbsp) white flour; 5 grams (1¼ tsp) granulated sugar; 100 grams (½ c + 3 tbsp) skinned hazelnuts; 200 grams (¾ c + 1½ tbsp) warm water; 2 grams (½ tsp) instant yeast; 15 grams (2½ tsp) fine sea salt; 50 grams (3½ tbsp) unsalted butter, at room temperature; 75 grams (¼ c + 2 tsp) cold whole milk

Preparation info

Makes
4
small loaves

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

As with many of my recipes, this one started out as a daydream. Shortly after I opened Bien Cuit, the oven gave us some problems. A French-Russian immigrant named Serge was able to repair it and got us up and running with minimal pain to the business and my psyche. We really hit it off, and when my daughter was born, Serge, who is a thoughtful guy, gave me a bottle of walnut wine.

With the clarity brought on by a few glasses of Serge’s walnut wine came an idea: Fermented walnuts...