Walnut Bread

Pain au noix

Preparation info

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Mix the flour and yeast in a bowl then work in the water. Beat it to a smooth cream with a whisk. Cover the bowl and leave to rise in a moderately warm place (23–25°C). Let it ferment for 1½ hours.

Ingredients

To Make the Leaven Starter (Levain)

  • 35 g white bread flour
  • a 7g packet - 2 leveltsp -

Method

Dissolve the salt in the water. Put both the flours in a large bowl and mix them together thoroughly. Make a well in the centre and pour in the levain. Gradually add the water, mixing it in with one hand, making a sticky mixture. Keep 20g or so of white flour for sprinkling on the worktop a

Mix the flour and yeast in a bowl then work in the water. Beat it to a smooth cream with a whisk. Cover the bowl and leave to rise in a moderately warm place (23–25°C). Let it ferment for 1½ hours.