Creating this blog, naturally took us to many, many food and bread blogs on the internet, but one in particular has caught our attention: The Fresh Loaf by Ryan Sandler. The formula we are using today is found on that site, and it was submitted by Hans Joakim. We have slightly adjusted the formula, just because we couldn't resist playing God. Try it out; it is awesome.
The Recipe
Makes one loaf of Walnut Sourdough
Rye Sourdough
100 gr whole rye flour
100 gr water
40 gr ripe rye sourdough culture
Mix the ingredients together and let ferment approximately 12-15 hours at room temperature.
Final Dough
310 gr all-purpose flour
39 gr whole rye flour
64 gr whole wheat flour
294 gr water
11 gr salt
100 gr walnuts, roughly chopped
240 gr rye sourdough
Incorporate the all-purpose flour, whole rye flour, whole wheat flour, water and the rye sourdough until all of the flour is hydrated. Let it sit for 30 minutes to do the autolyse. Add the salt and knead the dough for about 10 minutes. Now add the walnuts and gently incorporate them. Let the dough rise for about 2 hours, then give it a gentle stretch and fold and let it rest for another hour. Now the dough is ready for shaping. Let the shaped loaf rise for 1 hour. Bake the proofed loaf for about 45 minutes in the preheated oven at 450 F. Enjoy.
I love this recipe! Sometimes I swap the walnuts for seeds. As I only have a white flour sourdough, I replace it for of the rye sourdough and substract and add to figures. I also start with 240 g of white sourdough and skip part one. That saves me 15 hours. Also I double the quantity to get a nice bigger loaf.
ReplyDeleteI make it this way, skipping step 1 (sourdough):
480 g white Sourdough
588 g water
380g all purpose flour
318g rye flour
128g whole wheat or spelt flour
22g salt
200g walnuts or seeds
add caraway, fennel or coriander seeds if you want. It is also a nice loaf without the nuts or seeds.
Cheers David