Wine and cooking: multigrain walnut bread
Wholemeal, rustic, fragrant, sweet, soft or filled, bread has accompanied our culture for thousands of years and homemade bread is always completely different! For this reason we propose an interesting recipe by Chef Eleonora Corvasce of Il Cantuccio di Romeo, to try immediately. The multigrain walnut bread you are going to prepare will be a real treat!
1. Enjoy bread for breakfast with jam or as an aperitif with cheese.
2. Accompany the slice of bread with our Augustale Castel del Monte Bombino Nero DOCG, as suggested by sommelier Mario Sinisi.
Now it’s time to knead!
For the yeast
● Multigrain flour for bread 290 W – 90 g
● Water at room temperature – 90 g
● Fresh brewer’s yeast – 2 g
● Multigrain flour 290 W – 410 g
● Water at room temperature – 310 g
FOR THE FINAL DOUGH
● Table salt – 12 g
● Shelled walnuts – 70 g
Prepare the yeast by mixing with a spoon in a bowl with a spoon. Cover the bowl with a lid or food film and place at 28 ºC for 2 hours or until the yeast ripens, which should be full of bubbles on the surface and slightly collapsed in the middle.
If you do not have a proofing cell, place the dough in the oven and turn on the light bulb. Close the door and leave the mixture to rise in this temperature-controlled environment: the heat of the bulb will raise the temperature inside the oven chamber, up to the most optimal for a good rising.
Meanwhile, in the bowl of the mixer put the remaining flour in autolysis with the water provided, simply stirring with a spoon. The mix must be uneven and crumble. Cover.
Once the two hours have passed, proceed to the final dough.
Add the yeast to the autolithic mixture, and begin to knead with the hook. When the two mix are well blended and the dough has begun to take shape, add salt. Work again and proceed, until you get a well-strung, smooth and silky dough.
Once the dough is finished, proceed with the lamination. On a slightly oiled surface, roll out the mass until you get a thin and homogeneous rectangle. Be careful not to puncture the dough! Distribute all the walnuts in coarse pieces and make two rounds of folds to three (Take the short side located at the top and bring it to the center of the rectangle. Do the same with the short side located at the bottom, bringing it towards the center, overlapping it on the other. Repeat the operation on the new rectangle obtained). Place the dough in an airtight container and let it rest for 40 minutes at room temperature.
After the rest time, proceed with the folds in a bowl every 40 minutes for three consecutive times. After the third fold, wait 30 minutes and proceed with the preform. Let the dough rest for 40 minutes and finally form the bread.
Turn the dough upside down (the closure must be upwards), lightly flour it and place it in the basket, well wrapped in a white cotton cloth. Refrigerate at 4 ºC for 24 hours.
The next day turn on the oven at maximum temperature and let it heat together with the pot inside which you will cook the bread. When the oven has reached the temperature, remove the bread from the fridge, turn it upside down on a sheet of baking paper and make the cuts.
Take the pan from the oven, open the lid, quickly insert the bread, close with the lid and bake.
For cooking, proceed as follows:
- 20 minutes with lid at 250 ºC in static oven
- 20 minutes without lid at 220 ºC in static oven
- 15 minutes without lid at 200 ºC in a ventilated oven
- 10 minutes without lid at 180 ºC in a ventilated oven
- 20 minutes without lid, with bread directly resting on the oven grill at 160 ºC in a ventilated oven, with the door slightly open (in a slot).
Remove from the oven and let the bread cool on a grate. This will allow the steam to escape easily, without wetting the crust.
We can smell it already!
Crifo and Il Cantuccio di Romeo