| Toasting | Toast the walnuts lightly in the oven and allow to cool for at least 15 minutes. | |
|---|---|---|
| Mixing | Mix the dough 4 min on slow and 6 min fast adding the walnuts at the end of mixing. | |
Final Dough Temperature: |
24°C | |
| Mix and Rest: | 45 minutes. Covered on the bench. | |
| Scale and Shape | Scale 400g and make round using rye flour. | |
| Place in Bannetons | Dust Bannetons well with rye flour and place upside down to proove. | |
| Final Proof or retard |
40min (+-) @ 28 deg C & 80% humidity | |
| Baking | Bake in hot oven 230 deg with steam for 35min |
Proof with the seam down in bannetons
Dust with Rye flour before proofing
Complexity level:
