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Kerniges - Walnut Bread
Prep Time : 00h 08
Cooking Time : 00h 50
5 Bread
Preparation Time: 8 – 10 minutes
Proofing and Resting Time: 70 – 80 minutes
Baking Time: 50 – 55 minutes
Outcome: 5 Loaves
Tools needed: Mixer including bowl, kitchen scale, baking tray and 3 ice cubes
Ingredients
- 500 g Kerniges
- 500 g Wheat flour (Type 550)
- 30 g Instant yeast
- 50 g Sugar
- 60 g Butter
- 600 ml Water, cold, approx.
- 640 g Walnuts
Method
- Mix all Ingredients except walnuts with a spiral mixer for 2 minutes slow and 8 minutes fast. Add walnuts for the last 2 minutes. We recommend using cold water to keep the dough temperature at max. 27°C.
- Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 20 minutes.
- Scale the dough into 470 g pieces, cover the dough pieces and start the intermediate proof for 10 minutes.
- Mould the dough in your preferred shape, we recommend long and oval and place onto a greased baking tray.
- Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway it is ready to bake.
- Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
- The oven should have a temperature of 210°C when you put the loaves in then decreasing the temperature to 180°C. We recommend putting 2 - 3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
- Bake the loaves for 50 - 55 minutes.