May have gone a bit overboard with the walnuts… I didn't know beforehand that inclusions should only be ~20%, oops. Tasted good at the beginning, but it got a bit bitter after a few days.
200g starter, 800g bread flour, 100g spelt, 100g whole wheat, 780g water, 20g salt, way too many walnuts.
2h autolyse, 4h bulk ferment (4*S+F, walnuts added before 3rd), 10 hour cold ferment. Baked at 500 deg in a dutch oven for 25mins, then uncovered at 435 deg for 20mins.
by portugeseeggtart
1 Comment
That’s a fabulous loaf. You can never have too many walnuts, in my opinion. Get the knife! Get the butter!