Basic Sourdough Bread with Walnuts

2019-06-09

The “liquid levain” I made from the instructions in Bouchon Bakery has served me well, but I wanted to explore using it in recipes not from the book. I decided to try using it to make one of Peter Reinhart’s sourdoughs.

Let’s jump to the end: here’s some photos of the wonderful walnut bread I ended up with:

Sourdough Bread with Walnuts

Sourdough Bread with Walnuts

I’m pleased with the oblong shapes, which I achieved thanks to bannetons I purchased from The Lucky Clover Trading Company. This site had a huge variety of proofing baskets for very good prices, despite the exchange rate, wholesale surcharge, and shipping.

Sourdough Bread with Walnuts

Sourdough Bread with Walnuts

Unfortunately, my memory on the details of this bread are hazy, and I lost the notes I kept. I’m pretty sure I took levain I had, using it in place of the barm, and building it up into a firm starter. I also think that the ferments were really long, as I was in and out of the house all day.