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%
Ingredients
Overall Formula
U.S.
Metric
Home
Baker’s %
Whole-Rye Flour
10lb
5kg
1lb
50%
Bread Flour
10lb
5kg
1lb
50%
Water
13.6lb
6.8kg
1lb, 5.8oz
68%
Salt
.36lb
.18kg
.6oz
1.8%
Yeast
.3lb, fresh
.15kg, fresh
.16oz, instant dry
1.5%
Walnuts
5lb
2.5kg
8oz
25%
Total Yield
39.26lb
19.63kg
3lb, 14.6oz
196.3%
Sourdough
Whole-Rye Flour
6lb
3kg
9.6oz (2⅝cups)
100%
Water
4.98lb
2.49kg
8oz (1cup)
83%
Mature Sourdough Culture
.3lb
.15kg
.5oz (1T + 2tsp)
5%
Total
11.28lb
5.64kg
1lb, 2.1oz
Final Dough
Bread Flour
10lb
5kg
1lb (3⅝cups)
Whole-Rye Flour
4lb
2kg
6.4oz (1¾cups)
Water
8.62lb
4.31kg
13.8oz (1¾cups)
Salt
.36lb
.18kg
.6oz (1T)
Yeast
.3lb, fresh
.15kg, fresh
.16oz, instant dry (1½tsp)
Sourdough
10.98lb
5.49kg
1lb, 1.6oz (all of above minus 1T, 2tsp)
Walnuts
5lb
2.5kg
8oz (2cups)
Total
39.26lb
19.63kg
3lb, 14.6oz
Method
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.