Walnut bread (without breadmaker)
Personnes
4
Difficulty
Medium
Preparation
65 min
Cooking
10 min
Budget
Inexpensive
Idéal avec Ground salt
Ingredients
- 500G DE FARINE DE TRADITION
- 25G DE SUCRE
- 75G DE LEVAIN LIQUIDE
- 10G DE LEVURE FRAÎCHE DE BOULANGER
- 150G DE CERNEAUX DE NOIX
- 20G DE LAIT EN POUDRE
- 75G DE BEURRE
- 10G DE SEL FIN LE GUÉRANDAIS
- 25CL D’EAU À 20°C
Preparation
-
Preparation time: 40 min
Rest : 2h10
Cooking time: 12 min
Recipe for 4 loaves
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Place the fresh yeast in a bowl, dissolve in 10cl warm water and leave at room temperature for around 20 minutes, until the mixture begins to ferment.
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Pour the flour, powdered milk, sugar, soft butter and Le Guérandais fine salt into a mixing bowl. Mix well, make a well and add the yeast diluted with the liquid sourdough and the remaining water. Mix well, then pour the dough onto a well-floured work surface and knead for 12 minutes until firm. Return to the bowl, cover with a damp cloth and leave to rest at room temperature for 30 minutes.
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Return the dough to the well-floured work surface, add the walnuts and knead to distribute them evenly, then leave to rise in the bowl for 40 minutes.
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Divide the dough into four equal-weight pieces, shape into small sticks and place on a baking sheet lined with parchment paper.
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Then cover with a damp cloth and leave to rise for 1 hour.
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Preheat oven to 240°C (Th.8). When it's at the right temperature, pour a little water on the bottom and place the loaves in the oven. Bake for about 12 minutes.
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