Spiced calzone
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.