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Posts Tagged ‘spelt and walnut sourdough’

When our friend Craig came over for dinner recently, he brought a stunning loaf of whole wheat and walnut sourdough with him.  It was so good that I was keen to try something similar.

I’d recently purchased wholemeal spelt flour from Weston Milling and decided to make a hybrid dough with walnuts.  The finished bread was very moreish –  Pete and I ate half a loaf standing up in the kitchen, slice after slice – it was that delicious. Spelt flour has a nutty flavour which complements the walnuts particularly well.

Here’s the formula…

  • 300g active sourdough starter (166%, fed at a ratio of 1 cup flour to 1 cup water)
  • 600g water
  • 500g bakers/bread flour
  • 500g wholemeal spelt flour
  • 200g walnuts
  • 18g fine sea salt

The finished dough is at 70.5% hydration.  If you’re using a 100% starter, increasing the water to 660g should do the trick.  I wrote a little about dough hydration here.

These quantities made one 900g and two 600g loaves…

It was a great opportunity to try out the new, smaller bannetons I’d  recently bought from Chefs’ Warehouse

I hadn’t tried the Weston Milling spelt before, and was very chuffed with how well it baked up. I bought it at Southern Cross Supplies in Marrickville – from memory, the 10kg sack cost me $28, which is much cheaper than spelt flour has been in previous years.  I might need to buy some more, as I can see this becoming a regular loaf at our place!

. . . . .

Edit: Since starting this post, I’ve made the walnut loaves again…

…as well as a batch of sourdough rolls, made to the same recipe minus the walnuts, and shaped using our easy fold and cut method shown here

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