Rustic Walnut

Fragrant, nutritious, rich and fairly dense, this loaf is packed with character.

MAKES: one large or two small loaves

INGREDIENTS:

• 140g (1 cup) organic rye flour
• 140g (1 cup) wholemeal flour
• 140g (1 cup) white flour
• 125g (1/2 cup) starter
• 270g (1 & 1/8 cups) water
• 9g (1 1/2 tsp) salt
• 40g (2 Tbsp) malted barley (optional)
• 15g (1 Tbsp) sesame oil
• 100g (1 cup) crushed walnuts

INSTRUCTIONS:

STEP 1: MIXING THE INGREDIENTS:

1. Weigh the flour, salt, and sesame oil into a bowl. Stir to combine. Measure the warm water and barley malt (if using), and dissolve the malt in the water. Add the water mixture to the flour.
2. Take the required amount of starter out of the fridge and test its activity. Add the starter to the bowl and mix well. Perform rock & roll technique to make the dough smooth. Add crushed walnuts and continue rock & roll to distribute them evenly.
3. Check the dough temperature and let it rest for about 10 minutes. Perform another round of rock & roll. Place the dough in a bowl, cover, and refrigerate on the highest shelf. Aim for a final dough temperature of 10°C – 50°F.
4. After using the starter, replenish it with the same amount. Store in the fridge.

STEP 2: REFRIGERATING AND ROCK & ROLLING 

1. After a minimum of 24 hours (ideally 36 hours), remove the dough from the fridge and the bowl. Check the dough temperature. If using a banneton, sprinkle it with rice flour.
2. Roll the dough tightly and make it smooth. Cover it in rice flour and place it in an oiled tin or a rice-flour-sprinkled banneton.
3. Put the tin or banneton in a plastic bag and return it to the fridge.

STEP 3: BAKING

1. After 12-14 hours, preheat the oven to 240°C / 464°F for 11 minutes or as hot as possible.
2. Take the risen dough out of the fridge and check its readiness. It should have risen by at least a third of its original size and feel puffy when pressed with your finger.
3. If using a banneton or bowl, turn the dough onto a baking tray. The dough should be soft and airy.
4. Decorate and score the dough. Place it in the hot oven.
5. The baking time depends on the dough size. A large 800g / 1lb 12oz dough will take about 30-35 minutes. Adjust the temperature halfway through baking for even browning.
6. To check if the bread is baked, ensure it is browned all over, test the crust’s crispness, and tap the bottom to check for a hollow sound. The baked loaf will weigh 10-20% lighter due to evaporation. Remember that bread continues cooking outside the oven.
7. Transfer the bread to a wire rack to cool.

NOTE:

• This recipe is for 36 hour bread, but you can experiment with timings to see what type of bread you like best. Shorter times give a softer crumb and milder taste. Longer times give a more resilient crumb and a stronger taste. You can do 48 hours, 60 hours all the way up to 96 hours or more. It is good to do the timing in 12 hour increments so that it is either morning or evening, and probably more convenient for you.

TIP: 

• If you want to make enough mix for three large loaves, just treble the given quantities. If you mix the dough on the Monday morning, you will be able to bake your breads on Wednesday, Thursday and Friday morning. Each day your bread will be tastier and tastier. Try for yourself!

SCHEDULE EXAMPLE:

• Do Step 1 in the morning, let’s say Monday morning (3 minutes hands on).
• Then Tuesday evening, some 36 hours later, do Step 2 (1 minute hands on).
• Bake on Wednesday morning, straight from the fridge.