Multigrain and Walnut Bread

Preparation

1. STEP 1 OF 9

   Dissolve 150 g of sourdough starter in 400 g of water with a teaspoon of honey.

2. STEP 2 OF 9

   Add 600 g of Bolero flour and knead well, adding the salt towards the end.

3. STEP 3 OF 9

   Let the dough rest for 1 hour.

4. STEP 4 OF 9

   Perform lamination by incorporating 150 g of coarsely chopped walnuts.

5. STEP 5 OF 9

   Fold the dough like a book and make 3 sets of folds every 30 minutes, allowing it to rise until doubled.

6. STEP 6 OF 9

   Shape the dough into a loaf on a floured surface and place it in a bread basket with the smooth side down for about 2 hours.

7. STEP 7 OF 9

   Preheat the oven to maximum power with the cast iron pot inside.

8. STEP 8 OF 9

   When the pot is hot, place the loaf upside down on a sheet of parchment paper, cover, and bake for about 30 minutes.

9. STEP 9 OF 9

   Continue baking for another 20 minutes without the lid at 220 degrees.

General Information

Analysis

Macronutrients (100 gr)