Happy Easter!
I made this bread 2 weeks ago, I tasted a slice and it went straight to the freezer to be stored during my Easter holiday. It was melting into my mouth and had an amazing nutty taste. Now, I have that taste in my memory and I cannot wait to take my bread out of the freezer and eat it.
This is an easy bread, with an easy dough to manage. It is not sweet and does not taste as a cake. It is instead a bread with a fine and incredible taste.
- 1000g bread flour
- 450g water (at 20ºC)
- 200g sourdough (100% hydrated)
- 10g fresh yeast
- 20g salt
- 50g powder milk
- 50g suggar
- 150g butter (room temperature)
- 200g walnuts (diced)
Directions:
- Mix four, water, sourdough, yeast, powder milk and suggar in a standing robot, 4 minutes on a low speed and 10 minutes on a higher speed.
- Add butter and walnuts and continue to mix on low speed for 2-3 minutes.
- Bulk fermentation 1h30" at room temperature.
- Preshape 3 oblong loaves and let the dough relax for 5 minutes.
- Shape the final loafs.
- Final fermentation in lightly floured bannetons 1h15" at 24ºC.
- Preheat the oven at 240ºC with the baking stone inside.
- Score the loafs with a blade.
- Bake with steam in the first 15 minutes at 240ºC and continue for another 30 minutes reducing the temperature to 200ºC. Remember that for breads containing sugar or butter, the crust will get burned if baket at a very high temperature.
2 comments:
I love it! :)
Thank yoy, Maite Sastre.
Post a Comment