Our friends Beej, Matt and Will-I-Am were joining us for lunch, and I was keen to bake a roasted hazelnut loaf.
As I didn’t start until 6am that morning, there wasn’t enough time to make a pure sourdough loaf, so this was a hybrid, risen with a mix of sourdough starter and bakers yeast.
I used the blanched roasted hazelnuts that we buy from Southern Cross Supplies…
…Tania’s lovely Buratto flour…
…and the Pepperberry honey that our friend Jane gave us…
Here’s the formula:
- 450g ripe sourdough starter
- 1 teaspoon dried yeast
- 900g water
- 50g pepperberry honey (or regular honey)
- 200g blanched roasted hazelnuts, chopped
- 1.5kg buratto flour
- 27g fine sea salt
I whisked together the starter, water, yeast and honey, then stirred in the hazelnuts. The flour and salt were added and squelched together to make a shaggy dough. I gave the dough a brief knead (in the bowl) after 30 minutes, and then left it to rise until it had doubled in size. It was a cool day and the dough was quite heavy, so it took several hours to prove.
I then shaped it into three round loaves – two 900g and one 1300g – and placed them to prove in my round bannetons…
Once risen, the loaves were slashed and baked in a preheated oven for 25 minutes at 220C with fan, followed by an additional 25 minutes at 175C with fan. The Buratto flour results in a very brown loaf and a tender, grey coloured crumb…
If you don’t have Buratto flour, you could make these loaves with regular bakers flour. They’re quite low hydration, which means the crumb structure is fairly tight. The next time I make this, I’ll increase the water a little and add a few more hazelnuts!
If you’d like more detailed instructions on baking sourdough, please have a look at our earlier post: Bread #101: A Basic Sourdough Tutorial.