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Panificando with Giorilli: walnut bread
ingredients
servings
7
Type 00 wheat flour
900 grams
Rye flour
100 grams
Water
550 grams
Fresh brewer's yeast
25 grams
Barley malt
10 grams
Butter
40 grams
Shelled walnuts
400 grams
Iodized salt
25 grams
starters from Italy
Panificando with Giorilli: walnut bread
Panificando with Giorilli: walnut bread
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Flipping the bible of skilled baker Giorilli the teacher, I did not know what to choose: a delicious viennoiserie or a traditional crusty bread? Then his eye fell on a simple bread, fragrant, that tastes good things, and enticed by the attractive contrast between the soft crumb and crunchy walnuts.
preparation
step 1
Knead all ingredients, except the salt you add in mid processing and nuts that will be built at the end of mixing. He works for a few minutes until you have a smooth and homogeneous.
step 2
Let stand 20 minutes, then divide into pieces of desired weight, shape into loaves or into balls of about 140 grams, as I did.
step 3
Put in the chosen shapes and left to rise to 27 ° C until it reaches the edge of the mold for me about 1h and 30. Bake at 220 ° C approximately.
step 4
A secret, unless you have an oven with a specific program for baking, is to place a saucepan with acclimatize the bottom of the oven.
step 5
This way you keep the right humidity, which helps baking bread.
step 6
Council: The cooking time varies according to size.
