Overnight Walnut Wheat Bread

New: Jan 2022

Ingredients

375 g Bread Flour

125 g Whole Wheat Flour

400 g Water Lukewarm (90-95F)

12 g Fine Sea Salt

1/2 tsp Yeast

95 g Walnut Halves

Instructions

Preheat oven to 350 ˚F.

Combine the flour and the water in a big tub and mix to incorporate. Let it sit for about 20-30 minutes.

Spread Walnuts on baking sheet and bake for 5 minutes until lightly toasted. Remove and let cool.

In flour tub, sprinkle the salt and the yeast over the top (but don’t let the yeast and the salt touch directly). Mix it all together with some folds initially, then with the pincer method.

Let it rest for 20 min, then fold.

Rest 20 min, fold.

Rest 20 min, add in cooled walnuts, fold.

Cover and let proof overnight 11-13 hours more (12-14 total). Dough should be at least 2x and up to 3x as large.

Tip the dough out onto a floured surface.  Form into a nice ball.

Dust and/or oil a proofing basket or bowl. Place dough ball in each basket.

Cover the bowl with a towel and proof the loaf for another 1 hr 15 minutes.

15 minutes before the loaves are done proofing, preheat an oven to 475 degrees, with a dutch oven inside.

When proofing is done, carefully remove the hot dutch ovens, place a loaf in each, cover, and put them back in the oven. Let cook for 35 minutes covered.

After 35 minutes, remove the top and cook uncovered for another 15 minutes. Very, very, very, carefully tip the loaf out of the dutch oven and let cool for at least 20 minutes.

Originally:

https://www.thecuriouschickpea.com/overnight-artisan-walnut-bread/

https://bakedandchurned.com/overnight-white/

http://www.hintofvanillablog.com/home/2014/01/overnight-white-bread.html

http://210degrees.blogspot.com/2013/10/overnight-white-bread-flour-water-salt.html

https://www.youtube.com/watch?v=MPdedk9gJLQ