Rye bread with walnuts: the recipe

At a glance

• Method: Preferment, without autolyse
• Preferment: Sourdough starter — 29% of the flour
• Mixing: Stand mixer

• Number of pieces: 2
• Weight per piece: 680 g
• Preferment weight: 394 g
• Dough weight: 956 g
• Total dough weight: 1360 g

Want to change the number of pieces, their weight or anything else? The calculator redoes the quantities. Open the calculator

Ingredients

Quantities for 2 pieces of 680 g, kitchen at 21 °C

Want to change the ingredients or use your own flour? The calculator redoes quantities and timing. Open the calculator

Method

1. Lievito madre: make it and let it ferment (at room temperature) (14 hours)

   • Weigh the ingredients
   • Use water at 30 °C
   • Mix the flour, water and starter until you get a smooth batter
   • Transfer to a container, covered but not airtight
2. Weigh the ingredients and knead (25 min)

   • Use water at 23 °C

   After mixing normally, add the walnuts last.
3. End of mixing, start of bulk rise (at room temperature) (1 hour)
4. Reinforcement fold 1 of 2
5. Reinforcement fold 2 of 2
6. Divide/shape: weigh and form the pieces (5 min)

   Divide the dough into 1.5-pound (.68-kg) pieces; shape round or oval.
7. Start of proofing (at room temperature) (55 min)

   About 50 to 60 minutes at 25° to 26 °C.
8. Ready to cook

Want to change when you start or when you bake? The calculator gives you the schedule with exact times. Open the calculator

Baking

1. • conventional oven, with steam
   • Overall temperature: 240 °C
   • Time: 15 minutes
   • Normal steam
2. • conventional oven, without steam
   • Overall temperature: 225 °C
   • Time: 23 minutes
   • Lower the temperature and finish the bake.

The calculator adapts baking times to the weight of your pieces. Open the calculator