Authentic German Sourdough Walnut Bread (Walnussbrot) by Annabelle’s Lair

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Authentic German Sourdough Walnut Bread (Walnussbrot)

Submitted by Annabelle's Lair on January 13, 2015 at 7:13 pm
"Walnussbrot or German Walnut Sourdough Bread is a delicacy often eaten with various types of cheese." WLG

Yield: 1 boule
Source: Woodlandgardner "Ulrich"

For the nuts:
roast 100g walnuts in pan
For the dough:
360g water
100g roasted and roughly chopped walnuts
250g German sourdough
400g unbleached flour (I use King Arthur flour)
100g whole wheat flour
100g rye flour
14g sea salt

In a mixing bowl of stand mixer combine water, roasted walnuts, sourdough, flour, rye flour, sea salt and knead 5-7 minutes.

First rising: cover dough in bowl with plastic bag (creates terrarium effect) and let proof 7-8 hours depending on room temperature.

Shaping: remove dough from bowl, shape, and slap dough several times to release bubbles to get a tight crumb.

Second rising: place dough upside down into well-floured banneton or in proofing bowl lined with well-floured couche, cover with plastic bag, and let proof 1-2 hours depending upon room temperature.

Preheat oven & hearth stone to 420F for at least 30 minutes prior to baking bread.

Place parchment paper onto pizza paddle and turn proofed dough gently right side up onto parchment paper.

Slice proofed dough with lame several time to allow dough to expand.

Slide parchment paper onto hearth stone and let bake 70 minutes.

Remove from oven and let cool on cooling rack completely before slicing. Because the crust is so hard I use a food slicer to cut my boule.

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