The Rich Flavor of Walnuts combines with the full-bodied flavor of rye to make an excellent bread, one that pairs especially well with goat cheese.
Pre-Fermented Flour: 30%
.16oz, instant dry
Mature Sourdough Culture
.5oz (1T + 2tsp)
.16oz, instant dry (1½tsp)
1lb, 1.6oz (all of above minus 1T, 2tsp)
SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
MIXING: Add all the ingredients except the walnuts to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed, and 3 to 4 minutes on second. A moderate gluten development should be noted. Add the walnuts and mix on first speed just until they are uniformly dispersed in the dough. Desired dough temperature: 78° to 80°F.
BULK FERMENTATION: 1 hour.
DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape round or oblong.
FINAL FERMENTATION: 50 to 60 minutes at 78° to 80°F.
BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for 20 to 25 minutes.