Cellar and Kitchen: Multigrain and Walnut Bread
Whole grain, rustic, fragrant, sweet, soft, or filled, bread has accompanied our culture for millennia, and homemade bread is always something special! That’s why we offer an interesting recipe from Chef Eleonora Corvasce of Il Cantuccio di Romeo to try right away. The multigrain and walnut bread you’ll prepare will be a real delight!
Some tips:
- Enjoy the bread at breakfast with some jam or marmalade, or as an appetizer with cheese.
Pair the slice of bread with our Augustale Castel del Monte Bombino Nero DOCG
Now it’s time to knead!
INGREDIENTS
For the poolish
● Multigrain flour for bread 290 W – 90 g
● Room temperature water – 90 g
● Fresh yeast – 2 g
For the autolysis
● Multigrain flour 290 W – 410 g
● Room temperature water – 310 g
For the final dough
● Fine salt – 12 g
● Shelled walnuts – 70 g
METHOD
Prepare the poolish by mixing the flour, water, and crumbled yeast with a spoon in a bowl. Cover the bowl with a lid or plastic wrap and keep it at 28°C for 2 hours or until the poolish is fully matured, showing bubbles on the surface and slightly collapsed in the center.
If you don’t have a proofing chamber, place the dough in the turned-off oven and turn on the light. Close the door and let the mixture rise in this controlled temperature environment: the heat from the light will raise the temperature inside the oven chamber to the optimal level for good rising.
Meanwhile, in the mixer bowl, put the remaining flour and water for autolysis, simply mixing with a spoon. The mass should appear uneven and disjointed. Cover.
After two hours, proceed with the final dough.
Combine the poolish with the autolytic mass and start kneading with the hook. When the two masses are well combined and the dough starts to come together, add the salt. Continue working until you obtain a well-bound, smooth, and silky mass.
Once the dough is finished, proceed with the lamination: on a lightly oiled surface, stretch the mass into a thin, even rectangle, being careful not to tear the dough, distribute all the walnuts in coarse pieces and make 2 sets of 3 folds (take the short side at the top and bring it towards the center of the rectangle. Do the same with the short side at the bottom, bringing it towards the center and 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 resting time, proceed with bowl folds every 40 minutes for 3 consecutive times. After the third fold, wait 30 minutes and proceed with pre-shaping. Let the dough rest for 40 minutes and finally shape the bread.
Turn the dough over (the seam should be facing up), lightly flour it, and place it in the basket, well wrapped in a white cotton cloth. Put it in the fridge at 4°C for 24 hours.
The next day, preheat the oven to its maximum temperature and heat it along with the bread cooker in which you will bake the bread. When the oven reaches temperature, take the bread out of the fridge, turn it over onto a sheet of parchment paper, and make the cuts.
Take the pot out of the oven, open the lid, quickly insert the bread, close with the lid, and bake.
For baking, proceed as follows:
● 20 minutes with the lid at 250°C in a static oven
● 20 minutes without the lid at 220°C in a static oven
● 15 minutes without the lid at 200°C in a fan oven
● 10 minutes without the lid at 180°C in a fan oven
● 20 minutes without the lid with the bread directly on the oven rack at 160°C in a fan oven with the door slightly open (ajar)
Remove from the oven and let the bread cool standing on a rack. This will allow the steam to escape easily without wetting the crust.
We can already smell the intoxicating aroma!
Crifo and Il Cantuccio di Romeo
