Apple Walnut Rye Sourdough

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

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