November 23, 2009 - 7:16pm
Walnut Levain
Last week I grabbed one of my favorite sandwiches from the Pearl Bakery, a pear and gorgonzola number served on their Walnut Levain. This weekend I tried recreating the bread at home.
I was pleased with the results. The formula was roughly:
500g AP flour (Pendleton Flour Mills Morbread)
330g water
100g ripe starter
10g kosher salt
I also made cinnamon rolls for the first time in a long while.
They were more tan than the yellow they appear to be in this picture. Oh well. They tasted great.
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I have a real weakness for Walnut Bread too. All you need is some Gorgonzola Dolce and fig jam to go with it...
Have a great Thanksgiving!
Don
Thanks, Don. You too!
Happy Thanksgiving to you and yours! Looks like your off to great start!
Sylvia
The Pearl Bakery walnut levain is one of my favorites, too. Yours looks wonderful. Stellar crumb!
David
Boy does that look good. Those must be the large pieces of halves. What percent of walnut do you use in that? I have some walnut oil I have been wanting to try in a walnut loaf. Hmmmm.
Eric
and where are the walnuts in the formula? ;)
Great results, the bread looks wonderful.
Salome
Oh yeah, I forgot about them. Um... "three handfuls" were added. I didn't measure the nuts.
Oh, I am feeling faint....
great bread, I did a walnut bread from Hamelman's book a year or so ago - I cannot believe I've never made it again, it was so good!
I am having trouble with the rice flour, though - even using it, I don't get the nice white markings you do.... Maybe I'm using too light a hand to sprinkle it?
Walnut is my favorite ingredient in bread, the cinnamon rolls looks delicious too.
Mmmm. Walnut is my favorite. That is one fine looking bread, and the cinnamon rolls look great too.
Looks Good!
Do you soak or toast the walnuts before adding them to the dough?
That might not be a bad idea but, no, I did not.
Lovely, Lovely Walnut Bread Floyd. Beautiful pictures. I have to get working on a starter, then practice practice. Happy Thanksgiving. Ray