Walnut Bread
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We begin not with days of waiting, but with a quick starter. We take plump walnut halves and raw hazelnuts and toast them gently. That warm, toasty essence gets folded into our supple, slightly tacky dough, where every future slice will be studded with their rich, crunchy goodness. Let me tell you where this bread truly shines: beside a curated cheese platter, Or, toasted lightly and topped with a slice of chilled, silken foie gras—the bread’s rustic crunch and deep flavor providing the perfect, respectful counterpoint to that sublime richness.
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The kind of bread you want to toast and spread cheese on...
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- Walnut bread toasts for your cheese plater or foie gras!
Quick Starter*
- In the bowl of a stand mixer fitted with the dough paddle attachment (use the hook if the amount is doubled), combine the water, yeast, flour, and salt. Mix on low speed for about 4 minutes until the ingredients come together into a shaggy mass, stopping to scrape down the sides of the bowl as needed. Increase the speed to medium and continue mixing for about 5 more minutes, until the dough is smooth, and pulls cleanly away from the sides of the bowl.
- Transfer the dough to the countertop and form into a tight, smooth ball (no extra flour should be needed). Place the ball into a lightly oiled bowl. Cover the bowl tightly with plastic wrap, poke a small vent hole in the plastic, and let the starter rest at room temperature for 1 hour. Then, transfer it to the refrigerator to ferment overnight. Then split starter, and save half for the walnut bread and save the other as a backup (keep it in the fridge for up to 3 days.
*Quick Starter vs Natural
- This bread can be enhanced by using a natural sourdough starter. To do this, substitute the quick starter with a natural leaven, and use only 2 grams of fresh yeast in the walnut bread dough. Keep in mind that both the bulk fermentation and proofing times may double.
Toasted Nuts
- Toast the nuts at 330ºF (160ºC) in a fan oven for about 10 minutes. Be careful not to over-toast them, as they will darken a little more when the bread bakes. Let the nuts cool completely before adding them to the dough. Nuts can be used whole or lightly crushed, according to preference.
Mixing Walnut Bread Dough
- In the bowl of a stand mixer, whisk together the water, fresh yeast, and honey. Add the starter, flours, and salt. Fit the mixer with the dough hook and mix on medium-low speed until the ingredients come together and form a rough dough. Scrape down the sides of the bowl as needed to ensure thorough mixing.
- Add the butter, increase the speed to medium-high, and knead for about 7 minutes, until the dough is elastic and pulls cleanly away from the sides of the bowl.
- Pour in the walnut oil and continue kneading for an additional 6–7 minutes, until the dough is smooth and supple.
- Add the nuts and mix for 2 more minutes, just until they are evenly incorporated.
Bulk Fermentation
- Transfer the dough to a clean work surface (no flour needed) and shape it into a tight round.
- Place it in a lightly oiled bowl, cover with plastic wrap, and let it ferment for about an hour in a warm area (about 25°C/77°F) until tripled in size. Fermentation time will vary with temperature; cooler conditions will slow the rise. For example, at 21°C (70°F), this will take approximately 2½ hours.
Scaling & Resting
- Transfer the dough to a lightly floured surface. Do not flatten it. Divide the dough into four equal portions, each weighing approximately 330g.
- Using as little extra flour as possible, gently shape each portion into an oval.
- Cover the loaves and let them rest for 20 minutes. This step relaxes the gluten, making the dough more extensible.
How to Shape Bread Properly
- Bread shaping takes practice and has a scientific basis. For some breads, like traditional French baguettes and sourdoughs, careful shaping is essential to develop an open crumb with large holes. Other types, such as Pullman loaves or breads with dried fruit and added fat, are meant to have a tighter, more uniform crumb. The goal is to create slices that are ideal for toasting and spreading. To shape the loaf, begin with the dough seam-side up.
- On a lightly floured surface, gently flatten the dough. Fold the top third down toward the center and press gently to seal.
- Form the Log: Fold the bottom third up over the first fold to create a rough log shape. Press along the seam with your fingertips to secure it.
- Seal the Loaf: Using the heel of your hand, roll the dough along the full length of the seam to create a tight seal and a smooth, taut surface.
- Lightly flour the bakers couche (professional bakers couche is an untreated, unbleached linen cloth). Arrange bread loaves seam side down.
Proofing
- Cover the loaves with a damp kitchen towel and let them proof for about 1 hour, or until doubled in size.
Baking Bread
- To bake at home without a professional oven, use this method with a pizza stone. At least 35 minutes before baking, place a pizza stone on the middle rack of your oven. Preheat the oven in conventional mode to 480°F (250°C).Once the loaves are proofed, dust the tops lightly with flour. Carefully transfer two loaves onto the hot pizza stone or use a floured baker’s peel or the back of a baking sheet.
- Score the bread. Keep the remaining loaves in a cool place or in the refrigerator. Working quickly, open the preheated oven. Transfer the loaves from the peel onto the hot stone. Immediately spray water (3 shots) into the oven chamber to create steam and shut the door.
- Bake at 480°F (250°C) for 15 minutes. Reduce the oven temperature to 400°F (200°C) and bake for 10 minutes more. Then, turn the oven off, leave the door slightly ajar, and let the bread rest inside for 5 to 8 final minutes. Remove the bread and let it cool completely on a wire rack.Repeat: Reheat the oven with the stone for 15 minutes and repeat the process with the remaining loaves. Enjoy!
Storage
- Walnut bread will keep for up to 2 days if wrapped in parchment paper or stored in a paper bag. It can also be frozen for up to a month.
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