Rustic Walnut Loaf with Homemade Natural Leaven

Name: Rustic Walnut Loaf with Homemade Natural Leaven
Yield: 1 serving
Cuisine: American
Ingredients: 230 grams All-purpose flour; 20 grams Rye flour; 4 grams Natural salt; 6 grams Raw cane sugar; 100 grams Homemade natural yeast starter; 150 grams Water; 80 grams Walnuts (roasted)

cookpad.japan @cookpad_jp

I wanted to make a walnut-packed rustic loaf made with homemade natural leaven.

Adjust the amount of water in line with the moistness of the starter. With 80 g of walnuts, it can be tricky to knead. (But it's fragrant and I love making it this way.)
So, for those who aren't used to kneading with so many walnuts, reduce the amount. Recipe by kazz72

I wanted to make a walnut-packed rustic loaf made with homemade natural leaven.

cookpad.japan @cookpad_jp

I wanted to make a walnut-packed rustic loaf made with homemade natural leaven.

Saved

Ingredients

1 serving

230 gramsAll-purpose flour
20 gramsRye flour
4 gramsNatural salt
6 gramsRaw cane sugar
100 gramsHomemade natural yeast starter
150 gramsWater
80 gramsWalnuts (roasted)

Saved

Steps

1

Combine the flour, salt, sugar and starter in a bowl, then add the water and knead.
2

When the dough gets soft, spread it out and add the chopped walnuts on top, then knead in.
3

When the walnuts are evenly distributed, round the dough to form a ball.
4

Place the ball in a bowl dusted with flour, with the seam at the bottom, wrap in plastic wrap and allow it to rise for the 1st proving.
5

After about 8 minutes into rising, punch down the dough once in the bowl.
6

Round off the dough, then wrap again, and let it rise more.
7

The first proving is complete when the dough rises two to three times in height. Lift out the dough, punch down, and let it rest for 20 minutes.
8

Form into a ball, then, with the seam at the top, return to the flour-dusted banneton (bread-rising mold) for a second proving.
9

Remove the risen dough, slash the top and bake in an oven preheated to 250°C reduced to 220 °C for 25 to 28 minutes.
10

Here it is.
11

And here it is sliced!