The walnut and currant loaf is best paired with some good cheese, where it can achieve true greatness. Ricotta and quince are also close friends. Releasing the natural oils by roasting the walnuts makes a big difference to this loaf.
To make the walnut and currant loaf, follow the instructions for mixing sourdough until you can create a window. Lightly mix in the combined walnuts, fruit soak and rye starter. You can do this by hand by lightly folding the ingredients through the dough until just combined, or simply add it to the bowl of an electric mixer and mix for 2–3 minutes on slow speed. Lightly grease a container with oil spray and sit the dough inside. Cover with plastic wrap and set aside at ambient room temperature (approximately 20°C/68°F) for 1 hour to bulk prove.
To knock back the dough, turn it out onto a lightly floured work surface and press out into a rectangle, about
Use a blunt knife or divider to divide the dough into two even-sized portions, about
Line two small baskets with a tea towel (dish towel) in each, lightly dust both with flour and place a loaf inside each, seam side up. If you are using a traditional cane basket, you don’t need the tea towel and can simply dust the basket with flour. Alternatively, you can place the loaves on a baking tray lined with baking paper, seam side down. Place in the refrigerator loosely covered with a plastic bag for 8–12 hours.
Spray the oven with water and reduce the temperature to 220°C (425°F/Gas 7).
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