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Tuesday, April 1, 2014

Noix Pain Au Levain/ Walnut Sourdough Mini Bread recipe

Nom nom nom...the taste not bad, rather sour because 1 week-old sourdough was used to make this bread, it will be better if it is walnut instead of cashew nuts. ;p overall, good.

It;s a simple yet gives strong flavour wholemeal bread. It is cut and form in flower shape.

Noix Pain Au Levain /Walnut Sourdough Mini Bread recipe

340g High Protein Flour
60g Wholemeal Flour
8g    Sugar
120g Water

5g      Salt
100g Sourdough starter

80g    Walnut, Roasted, coarsely chopped.

First 4 ingredients in a mixing bowl, mix with slow speed for the first 2 minutes, then put in salt, mixing for another 2 minutes, add in starter, continue mixing for 3 minutes, turn stand mixer to speed 3 to continue kneading for another 30 minutes. or till the dough is elastic. 

  1. Oil the a large plastic bag (9" x 11"), let the dough sit in the  plastic for the first rising - 1 hour. 
  2. Take it out after 1 hour, knead it and press the excess gas out to knead into round dough keep this back into the plastic bag, let it prove for 12 hour in room temperature. Make sure press all air out before tying up with elastic band. 
  3. Bring out the dough, give it the last knead. Add in walnut chunk. 
  4. Using a plastic cutter, cut into 6 pieces (@138g) 
  5. On a baking tray with baking sheet, form a round dough, let it set for 2 hours, with a dry cloth cover them to prevent drying. 
  6. Slightly press the round dough to slightly flatten it, using a plastic cutter to make 5 cuts to make 5 'petals'. 
  7. Pre-heat oven 200°C. Spray into oven, turn it to 210°C and bake for 15 -17 minutes.

Press as much air out as possible
Triple the size

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