Two of my favorite breads
David Snyder
30 May, 2016
Last weekend's bakes were two of my favorite breads. One is Hamelman's Pain au Levain with Whole Wheat Flour. I have blogged on my bakes of this delicious bread several times over several years.
The other is a Walnut-Fig Sourdough, which is a bread I first made in the San Francisco Baking Institute Artisan II workshop as a Walnut-Raisin sourdough. I just substituted figs for raisin. We like it better that way. I am posting the formula and my method for that one.
Walnut-Fig Sourdough Bread: Variation on a favorite from SFBI Artisan II
Total Formula | Baker's% | Wt. (g) |
AP Flour (11.7% protein) | 71.57 | 383 |
Whole Wheat Flour | 19.77 | 106 |
Rye Flour (Medium rye) | 8.66 | 46 |
Water | 67.62 | 362 |
Yeast (Instant) | 0.08 | 1 |
Walnuts (toasted) | 15.81 | 85 |
Dried Calmyrna figs | 19.77 | 106 |
Salt | 2.13 | 11 |
Total | 205.41 | 1100 |
Firm Levain | Baker's% | Wt. (g) |
AP Flour (11.7% protein) | 95 | 77 |
Rye Flour (Medium rye) | 5 | 4 |
Water | 50 | 40 |
Active firm starter | 60 | 48 |
Total | 210 | 169 |
Dissolve the firm starter in the water.
Add the flours and mix and knead until there is no visible dry flour.
Shape into a ball. Place in a clean bowl. Cover tightly.
Allow to ferment overnight (12 hours at room temperature).
Toast shelled walnuts, broken or chopped coarsely, at 350ºF for 8 minutes. Allow to cool then place in a jar or bowl and cover.
Final Dough | Wt. (g) |
AP Flour (11.7% protein) | 275 |
Whole Wheat Flour | 106 |
Rye Flour (Medium rye) | 42 |
Water | 305 |
Yeast (Instant) | 1 |
Walnuts (toasted) | 85 |
Dried Calmyrna figs (diced) | 106 |
Salt | 11 |
Firm Levain | 169 |
Total | 1100 |
Procedures
Pour the water into the bowl of a stand mixer.
Add the flours and mix with the paddle attachment at slow speed until a shaggy mass is formed. The dough should be medium soft.
Remove the paddle. Scrape the dough together. Cover the mixer bowl and let it rest for 20-60 minutes.
Cut the hard stems off the dried figs. Cut the figs into medium dice (about the size of raisins). Place the diced figs in a fine sieve and run water over them, mixing them with your fingers and separating the pieces stuck together. Place the sieve over a bowl to drain until ready to mix the figs into the dough.
Sprinkle the salt and the yeast over the dough. Add the firm levain in several pieces. Mix with the hook attachment at slow speed for 1 or 2 minutes, then increase the speed to Speed 2 and mix for 5-8 minutes. D.D.T. is 78-80ºF.
When moderate gluten development has been achieved, scrape down the dough. Add the figs and walnuts to the mixer bowl and mix with the hook at slow speed for 2 to 3 minutes.
Transfer the dough to a floured board and knead it for a couple minutes to better distribute the nuts and figs. Then transfer it to a lightly oiled bowl and cover.
Ferment for 2 hours at 76ºF.
Divide into two equal pieces and pre-shape as boules. Cover and let the gluten relax for 20-30 minutes.
Shape as bâtards and place, seam-side up, in floured brotformen or onto a linen couche.
Cover and proof for 90 to 120 minutes at 80ºF.
Pre-heat oven to 500ºF with baking stone and steaming apparatus in place for 45-60 minutes before baking.
Transfer loaves to a peel. Turn down oven to 460ºF. Score the loaves as desired. Steam the oven. Load the loaves onto the stone.
After12 minutes, remove the steam source. If you have a convection oven, switch on the fan and reduce the temperature to 435ºF. Bake for 12-14 minutes more. The loaves are done when nicely browned, they sound hollow when thumped on the bottom and the internal temperature is over 205ºF.
Optionally, leave the loaves on the baking stone with the oven turned off and the door ajar for another 8-10 minutes to further dry the crust.
Transfer to a cooling rack and cool completely before slicing.
Photo Gallery
Pain au Levain with WW flour:
Walnut-Fig Sourdough Bread:
Happy baking!
David
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What is the role of the instant yeast? Just to speed up the rising process a bit? They have to be tasty. I can't wait to try my own fruit and nut breads.
In a sourdough bread, the role of instant yeast is to make the bulk fermentation time more predictable. You see this usually in formulae developed for commercial bakeries, where predictable timing is more important than it is for most home bakers. It's effect on bread quality is slight - a marginally more aerated crumb.
It is really optional, especially if your environment is warm.
What fruits and nuts are most available to you, and what combinations are you thinking about trying in your bread?
David
I might just skip it, average daily temperature here is 81F. I will check the markets to see dried fruits. Still a surprise but it will definitely represent my homeland.
I don't know which one I'd eat first! (So much bread, so little time.)
The one loaf i've made with figs is also one of my favorites. I bet yours are both very tasty!
I can see the purple from the walnuts starting to come through in the crumb, very cool.
Great job!
Enjoy :)
Ru
The Hamelman pain au levain with WW and the fig-walnut levain. Each beautiful. When combined they do become pure heaven. Both fast becoming my favorites too.
alan
I appreciate your kind words.
David
is a fine example if it. Love the PAL too. Well done and happy baking
David: These look just perfect. Crust and crumb beautiful. I am going to share this recipe with a friend who just starting sourdough baking with starter and I gave him! Congratulations on a wonderful bake. All the best, Phyllis
Share TFL with your friend, too!
I'm not sure the Walnut-Fig SD is a beginner's bread, unless a more experienced baker - you, for example - were at his elbow for tips and encouragement.
David
Hi David,
If hypothetically I have a need to preserve the integrity of the gluten in my white flour (for whatever reason) in some whole grain bread formula, do you think putting all the whole grain flour in the levain (hypothetically liquid levain) and all the white flour in the final dough is a good idea? Thank you for your upcoming response, really appreciate it
Jay