Ingredients:
- 275g of bakers flour
- 25g of rye flour
- 100g of wholewheat flour
- 170g of Red Wine
- 150g of water
- 40g of walnut
- 85g of starter
- 8g of salt
The total dough weight is 855g.
Equipment:
- Mixing bowl
- Danish Dough Whisk or Silicone Spatula or whatever you like to use as mixing tool
- A Pastry Blender
- A Steel Bench Scraper
- Baking paper
- A Bread Lame or a razer shape knife
Process:
Step 1: Mixing flour and water (autolyse)
Mix bakers flour, wholewheat flour, rye flour, water and red wine together until there is no dry flour left in the bowl.
Cover the bowl with a kitchen towel to prevent the dough from getting dry.
Step 2: Wait 2 hours, then add starter and salt
Mix the starter and salt with the dough from step 1 after 2 hours of autolyse.
Cover the bowl.
Step 3: Wait 20 minutes, then start the kneading
If you don't have a machine, use your hands to knead the dough. I knead the dough this time with machine, 5 mins high speed, until the dough develop a good window pane effect.
Step 4: Blend the walnut into the dough
Using the pastry blender to cut the walnuts into small pieces, then blend them into the dough either with stretch and fold by hands or using the low speed of the mixer.
Put the dough in a clean bowl and allow the bulk fermentation process to begin.
Cover the bowl.
Step 5: Folding the dough every 2 hours, until the dough doubles in size
Wet your hands with water to prevent the dough from sticking to your hands. Either use stretch and fold or coil folding technique to add more dough strength.
Step 5: Dust the banneton with flour/rice flour
Step 6: Finally, shape the dough and place it into the banneton
For this 855g of dough, I used a 28cm oval banneton, the perfect size for this dough recipe.
Cover the banneton and place it into your fridge for slow fermentation overnight.
Step 7: Preheat the oven to 230°C, Score the dough, and Bake
Take the banneton out of the fridge and place the dough in the baking paper after the oven is pre-heated. Score the dough as you desire, and then bake the dough at 230°C for 10 minutes with steam, then turn the oven down to 200°C for another 20 minutes, or until golden brown.
Place a tray at the lowest level of your oven if you do not have a steamer. After putting the dough in the oven, pour boiling water into the tray, then close the oven to create a steamy environment inside the oven.
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