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Panificando with Giorilli: walnut bread

ingredients

servings

7

Type 00 wheat flour

900 oz

Rye flour

100 oz

Water

550 oz

Fresh brewer's yeast

25 oz

Barley malt

10 oz

Butter

40 oz

Shelled walnuts

400 oz

Iodized salt

25 oz

starters from Italy

Panificando with Giorilli: walnut bread

Panificando with Giorilli: walnut bread

vegetarian with gluten with lactose with nuts high in iron high in potassium high in magnesium

ready in

10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Panificando with Giorilli: walnut bread

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.

Panificando with Giorilli: walnut bread step 1

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.

Panificando with Giorilli: walnut bread step 2

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.

Panificando with Giorilli: walnut bread step 3

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.

Panificando with Giorilli: walnut bread step 4

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.

Panificando with Giorilli: walnut bread step 5

step 5

This way you keep the right humidity, which helps baking bread.

Panificando with Giorilli: walnut bread step 6

step 6

Council: The cooking time varies according to size.

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