Sarah from Winged Snail invites us to bake a bread with Autumn flavors for Bread Baking Day #44.

I remember stormy days in autumn from my childhood. My grandmother was cracking walnuts at the table I was sitting on the hot oven and she was telling fairy tails or other stories from the past. I loved this time and I love walnuts. So it was easy what kind of bread I will bake.

Bread with Walnuts
makes 1 loaf

Poolish
85 g flour
85 g water
1 g fresh yeast

400 g flour
100 g whole wheat flour
7 g fresh yeast
280 g water
11 g salt
100 g walnuts, coarsely chopped
poolish from above

Poolish: Mix all ingredients together and let rise for 2-3 hours then put in the fridge overnight. Before using let get it back to room temperature.

Final dough: Place all ingredients in the mixer bowl and knead on low speed for 4 minutes, and mix another 4 minutes on a higher speed. Cover and let rise for 90 minutes, fold twice, once after 30 Minutes and again 30 minutes later.

Shape dough carefully into a long loaf and place with seam side up in a banneton. Cover and let rise for about 1 hour or until doubled in size.

Preheat oven and baking tray to 230 C.

Remove loaf carefully from banneton. Slash and bake for 15 minutes, open oven door to release steam, reduce heat to 220 C and bake another 15 minutes. Remove loaf from oven and let cool on a wire rack.

In addition this loaf goes to Susan's YeastSpotting, the weekly showcase of yeasted baked goods and dishes - this week hosted by Stefanie from Hefe und mehr.

More recipes and entries in English.

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